Ingredients
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2 tablespoons chopped garlic
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1/8 teaspoon crushed red pepper flakes
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4 boneless skinless chicken breasts, pounded thin
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1/2 cup flour
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salt and pepper, to season flour,to taste
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2 tablespoons olive oil
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4 tablespoons soy sauce
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1/2 cup brown sugar
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1/2 cup white wine vinegar
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1 teaspoon fish sauce or 1 teaspoon anchovy paste
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1 cup sugar snap pea (mangetout)
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2 1/2 tablespoons grated fresh gingerroot
Instructions
- combine the gingerrot, 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.