Thai Chicken Thighs

Name: Thai Chicken Thighs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 1/2 tablespoons grated fresh gingerroot; 2 tablespoons chopped garlic; 1/8 teaspoon crushed red pepper flakes; 12 boneless skinless chicken thighs; 1/2 cup flour; salt and pepper to season flour to taste 2 tablespoons olive oil; 4 tablespoons soy sauce; 1/2 cup brown sugar; 1/2 cup white wine vinegar; 1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional); 1 cup sugar snap pea (mangetout)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 6

Ingredients

2 1/2 tablespoons grated fresh gingerroot2 tablespoons chopped garlic1/8 teaspoon crushed red pepper flakes12 boneless skinless chicken thighs1/2 cup floursalt and pepper, to season flour,to taste 2 tablespoons olive oil4 tablespoons soy sauce1/2 cup brown sugar1/2 cup white wine vinegar1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional)1 cup sugar snap pea (mangetout)

Directions

combine the gingerrot, 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 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.

Serving Size:�6

Servings Per Recipe: 6

Nutritional Info Amount Per Serving