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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the gingerroot, garlic and red pepper flakes in a cup and set aside. | 2. Mix flour with salt and pepper to taste and dredge chicken pieces in this. | 3. Heat the olive oil in a large skillet. | 4. Saute the chicken until browned on both sides and cooked through. | 5. Remove the chicken and put in a warm dish, set aside in low oven to keep warm. | 6. Add the ginger-garlic mixture to the skillet and saute until lightly browned. | 7. Add the soy sauce, brown sugar, vinegar and fish sauce (if using). | 8. Bring the mixture to a boil. | 9. Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens. | 10. Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve. | 11. Trim and shred the sugar snap peas diagonally. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	2 1/2	tablespoons		12.0	2.6655	0.273	0.1125
garlic	2	tablespoons		25.33	5.6202	1.0812	0.085
red pepper flake	1/8	teaspoon	crushed	-	-	-	-
chicken thigh			boneless skinless	-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
salt pepper				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
soy sauce	4	tablespoons		33.92	3.1552	5.2096	0.3648
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
white wine vinegar	1/2	cup		-	-	-	-
fish sauce	1	teaspoon		2.1	0.2184	0.3036	0.0006

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.