Thai Chicken Breasts
Serve with jasmine rice if desired.

Servings: 4

• 2 1/2 tablespoons grated fresh gingerroot
• 2 tablespoons chopped garlic
• 1/8 teaspoon crushed red pepper flakes
• 4 boneless skinless chicken breasts halves, pounded thin
• 1/2 cup flour
• Salt and pepper, to season flour, to taste
• 2 tablespoons olive oil
• 4 tablespoons light soy sauce
• 1/4 cup brown sugar
• 1/2 cup white wine vinegar
• 1 teaspoon fish sauce or anchovy paste (optional)
• 1 cup sugar snap peas

Combine the ginger root, garlic and red pepper flakes in a cup and set aside. Mix flour with salt and pepper to taste and dredge chicken pieces in this. Heat the olive oil in a large nonstick skillet. Saute the chicken until browned on both sides and cooked through. Remove the chicken and put in a warm dish, set aside in low oven to keep warm.

Add the ginger-garlic mixture to the skillet and saute until lightly browned. Add the soy sauce, brown sugar, vinegar and fish sauce (if using). Bring the mixture to a boil. Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.

Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve. Trim and shred the sugar snap peas diagonally. Just prior to serving sprinkle the top of the chicken with the shredded snap peas.

COOKS NOTE: Boneless skinless chicken thighs work as well.

Per Serving: 319 Calories; 9g Fat (24.7% calories from fat); 1g Saturated Fat; 31g Protein; 28g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 689mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.


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