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."
 
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photo by Becky in Wisconsin photo by Becky in Wisconsin
photo by Becky in Wisconsin
photo by Becky in Wisconsin photo by Becky in Wisconsin
Ready In:
35mins
Ingredients:
10
Serves:
3-6
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ingredients

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directions

  • 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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Reviews

  1. An great quick and easy recipe! I used my usual brand of sweet Thai chili sauce and served this with black sticky rice. Perfect dinner for us. Thanks for sharing!<br/>Made for the Cook-A-Thon in honor of Zurie's DH.
     
  2. * * * MADE FOR COOKATHON IN HONOR OF ZURIES DH JANUARY 2014 * * * <br/>This dish came together so quickly! We loved it! I used a Sambel Oelek for the chili garlic sauce. One I have used in the past, and it was just right. The sweetness of the peppers in this mellows out the heat for me. Which is perfect. I served it over jasmine rice which has a little sweetness to it also. My only alteration to the recipe was, I used only 2 good sized chicken breasts. We had enough for 2 of us tonight, and I have some for me and a friend to have for lunch tomorrow at work. Thank you Zurie for this wonderful dish.
     
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RECIPE SUBMITTED BY

I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
 
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