Chicken breast meat is the toughest part of the chicken. Most prefer to have chicken thigh or chicken wings or even the drumstick as the other parts are much juicer and tender. But if all of us chooses these parts, then wouldn't it be a waste of the chicken breast meat? Here is a way on how to spice up the chicken breast meat and to make them enjoyable as a meal. Remember to remove the skin, as you do not want all the fat in your system.
- 2 1/2 tablespoons grated fresh gingerroot
- 2 tablespoons chopped garlic
- 1/8 teaspoon crushed red pepper flakes
- 4 boneless skinless chicken breasts, pounded thin
- 1/2 cup flour
- salt and pepper
- 2 tablespoons olive oil
- 4 tablespoons soy sauce
- 1/2 cup white wine vinegar
- 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.
- Heat the olive oil in a large wok.
- Saute the chicken until browned on both sides and cooked through. Remove the chicken.
- Add the ginger-garlic mixture to the skillet and saute until lightly browned.
- Add the soy sauce and vinegar.
- 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.