Chicken Breasts With Thai Flavors Recipes

Steps:

• Crush the coriander and cumin seeds lightly.
• Combine with the ground cumin, minced ginger, cilantro, jalapeno, lime zest and juice, oil, black pepper and salt.
• Put the chicken breasts in a glass dish and pour marinade over.
• Turn the chicken to coat.
• Marinate at room temperature 1 hour or refrigerate for longer marination.
• Heat large nonstick grill pan or skillet over medium heat.
• Remove chicken from marinade, discard marinade.
• When pan is hot, add chicken and cook about 5 to 6 minutes on each side, or until cooked through.
• (Reduce heat slightly if chicken is browning too much.).

Steps:

• 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.
• Just prior to serving sprinkle the top of the chicken with the shredded snap peas.