Thai Chicken Breasts

thai chicken breasts

• 2 1⁄2 tablespoons grated fresh gingerroot 
• 2 tablespoons chopped garlic 
• 1⁄8 teaspoon crushed red pepper flakes 
• 4 boneless skinless chicken breasts, pounded thin 
• 1⁄2 cup flour 
• 2 tablespoons olive oil 
• 4 tablespoons soy sauce 
• 1⁄2 cup brown sugar 
• 1⁄2 cup white wine vinegar 
• 1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional) 
• 1 cup sugar snap pea (mangetout)

• combine the gingerroot, garlic and red pepper flakes in a cup and set aside.
• Mix flour with salt and pepper to taste and dredge chicken pieces in this. 
• Heat the olive oil in a large skillet. 
• Saute the chicken until browned on both sides and cooked through. 
• Remove the chicken and put in a warm dish, set aside in low oven to keep warm. 
• Add the ginger-garlic mixture to the skillet and saute until lightly browned. 
• Add the soy sauce, brown sugar, vinegar and fish sauce (if using). 
• Bring the mixture to a boil. 
• Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens. 
• Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve. 
• Trim and shred the sugar snap peas diagonally. 
• Just prior to serving sprinkle the top of the chicken with the shredded snap peas.