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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