You might be knowing how fond Thai people are of non-vegetarian dishes. Their every dish is centered on non-vegetarian that comprise mostly of sea food. Today, you are going to learn about Thai chicken breast. Not only it looks amazing but taste far better than any other chicken recipe throughout the world. However, it is not as completed as it looks. Even you can try it at home.
Just Follow The Recipe Below And Explore How Good Of A Cook You Actually Are:
Preparation Time: 10 Minutes
Cooking Time: 25 Minutes
Total Time: 35 Minutes
2 ½ teaspoon of fresh gingerroot (grated)
2 teaspoon of garlic (chopped)
¼ teaspoon of red pepper flakes (crushed)
4 boneless chicken breast (skinless and pounded thin)
½ cup of flour
Salt and pepper ( for seasoning flour and for taste)
2 teaspoon of olive oil
½ cup of brown sugar
4 teaspoon of soy sauce
1 teaspoon of fish sauce
1 cup of mangetout
½ cup of white wine vinegar
Direction Of Preparation:
Take a bowl and combine garlic, red pepper and gingerroot. Mix well and keep aside.
In a large vessel, add flour with pepper and salt for taste and dip chicken pieces in the flour. Cook uniformly from all the side.
Take a large skillet and put olive oil. Heat the oil for some time.
Add chicken pieces to the oil and fry until they turn brown from all the sides.
Once you are done with frying chicken, take them out and place in a warm dish. To help them stay warm, place aside in an oven.
Now add ginger garlic mixture that you have prepared above in the skillet a sauté them until hey are cooked properly.
Add soy sauce, fish sauce, brown sugar and vinegar to the ginger garlic paste. Boil the mixture. Once boiled, reduce the flame and let it simmer while not leaving to stir. Heat until the mixture is reduced and thickens.
Now pour the sauce above the chicken pieces in a warm dish.
Cut the sugar snap peas diagonally. Before serving the peas, sprinkle sugar snap peas on top of the chicken and serve nicely in a plate.