Thai Chicken Breasts
4 servings
35 minutes
Thai-style chicken breasts are a delightful dish where juicy chicken absorbs the aromas of ginger, garlic, and spices, creating a balance of spiciness and sweetness. Although the name refers to Thai cuisine, the recipe hints at Italian gastronomy—the combination of soy sauce, vinegar, and brown sugar gives it a rich flavor with caramel notes. The golden-brown chicken is coated in a thick sauce that makes it incredibly tender. It is served with crispy mangetout peas that add freshness. This versatile dish pairs well with rice or noodles and is perfect for an Eastern-style dinner. Its rich flavor and appetizing appearance will make it the star of any table.
1
Mix grated ginger, minced garlic, and red pepper in a bowl and set aside.
- Ginger root: 2.5 tablespoons
- Garlic: 40 g
- Red pepper flakes: 0.1 teaspoon
2
Mix flour with salt and pepper to taste, coat the chicken pieces.
- Wheat flour: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
- Chicken breast fillet: 4 pieces
3
Heat olive oil in a large skillet.
- Olive oil: 2 tablespoons
4
Fry the chicken until golden brown on both sides until cooked.
- Chicken breast fillet: 4 pieces
5
Take the chicken and place it in a warm place.
6
Place the ginger-garlic mixture in a pan and fry until browned.
- Ginger root: 2.5 tablespoons
- Garlic: 40 g
- Red pepper flakes: 0.1 teaspoon
7
Add soy sauce, brown sugar, vinegar, and fish sauce (if using). Bring the mixture to a boil.
- Soy sauce: 4 tablespoons
- Brown sugar: 0.5 glass
- White wine vinegar: 0.5 glass
- Fish sauce: 1 teaspoon
8
Reduce the heat and cook, stirring often, until the sauce thickens and reduces.
9
Pour the sauce over the chicken and keep it warm until serving.
- Chicken breast fillet: 4 pieces
10
Cut the mangetout peas diagonally, sprinkle on the chicken, and serve.
- Dried peas: 1 glass
