Thai Chicken Breasts

...because some nights you just don't feel like driving around looking for a decent Thai restaurant...

...& because sometimes, as much as I love her, eating out with a toddler is more work than it's worth! Enjoy!

THAI CHICKEN BREASTS

Prep Time: 10 minutes, Cook Time: 25 minutes, Servings: 4

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INGREDIENTS:

2 1/2 tablespoons fresh ginger root, grated
2 tablespoons garlic, minced
1/8 teaspoon crushed red pepper flakes
4 thin chicken breasts, boneless & skinless, cut into 1" pieces
1/2 cup all-purpose flour, seasoned to taste with salt & pepper
2 tablespoons olive oil
4 tablespoons soy sauce
1/2 cup brown sugar
1/2 cup white wine vinegar
1 cup sugar snap peas, mange tout, trimmed & shredded diagonally

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DIRECTIONS:

1. Combine ginger root, garlic, and crushed red pepper flakes in a small prep bowl and set aside.
2. Lightly coat chicken pieces in the seasoned flour.
3. Heat olive oil in a wok or large skillet.
4. Saute chicken until browned on both sides and cooked through.
5. Remove chicken from the pan. Cover to keep warm.
6. Add the 'ginger-garlic-crushed red pepper flakes' mixture to the pan and saute until lightly browned.
7. Add soy sauce, brown sugar, and white wine vinegar.
8. Bring the mixture to a boil. Then, reduce and simmer until the sauce thickens, stirring frequently.
9. Pour sauce over chicken pieces and keep warm until ready to serve.
10. Just prior to serving, sprinkle the chicken with shredded snap peas.

xoxo,
CHRISTINA