SLICED CHICKEN BREASTS IN A THAI SAUCE
Easy and quick, and also fresh and healthy! In this house each diner will get 2 chicken breasts, so the recipe serves 3 people -- but if you have smallies also sharing, 1 breast each will be enough for them, so my "3 - 6 portions" take that into account.
Provided by Zurie
Categories Chicken Breast
Time 35m
Yield 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Flatten the breasts gently with a meat mallet. Dredge lightly in the flour, and cut into strips.
- Heat a good layer of oil in a pan. Fry the strips, stirring, until done. Use quite a high heat: they will cook quickly. Drain on kitchen paper, and keep warm.
- Fry the sweet pepper strips in the same pan, stirring. You might have to add more oil. Fry briefly, so that they are still crisp.
- Then add the ginger, garlic and spring onion, and stir through for a minute or so.
- Remove from heat, and stir in the Thai sweet chilli sauce.
- Put the chicken strips in a serving bowl, and spoon over the peppers and sauce.
- Nice-looking if served on top of a mound of jasmine rice, or -- healthier -- brown basmati. Nice sides are al dente thin baby green beans and a crisp salad.
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Nimra Azaan
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Matthew Owens
[email protected]I'm not much of a cook, but this recipe was easy enough for me to follow. I was really impressed with the results!
Chantell Strong
[email protected]This dish is a great way to introduce your family to Thai food. It's not too spicy, and the flavors are well-balanced.
Patti Robinson
[email protected]I'm always looking for new and exciting ways to cook chicken breasts. This recipe definitely fits the bill.
Cian Smith
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Saimon Peter
[email protected]I love the versatility of this recipe. You can easily adjust the ingredients to suit your own taste preferences.
Mujahid. Gondal Mujahid. Gondal
[email protected]This dish is a great way to use up leftover chicken breasts. I always have a few in the freezer, so this recipe is a lifesaver.
John Whitelaw
[email protected]I'm not sure what went wrong, but my sauce turned out really watery. It didn't have the thick and creamy consistency that the recipe promised.
Robin hasan Gk
[email protected]This recipe is a keeper! I'll definitely be making it again.
Join Max Poeter
[email protected]I wasn't a fan of the Thai sauce. It was too sweet for my liking.
Dailyn Mental
[email protected]The chicken was a bit dry for my taste, but the sauce was delicious.
Samuel Chukwundah
[email protected]This recipe was super easy to follow, even for a beginner cook like me. I had all the ingredients on hand, and the cooking process was straightforward.
Ruth Ogochukwu
[email protected]The presentation of this dish was beautiful. The sliced chicken breasts were arranged on a bed of jasmine rice and garnished with cilantro and lime wedges. It looked like a restaurant-quality meal.
Roy Martinez
[email protected]I've tried many Thai chicken recipes, but this one is by far my favorite. The sauce is perfectly balanced with a hint of sweetness, sourness, and spiciness.
Noman tonnoy
[email protected]This Thai sauce is amazing! The chicken breasts were cooked perfectly in the flavorful sauce.