Sliced Chicken Breasts In A Thai Sauce

• 6 chicken breasts, skinless, deboned
• 1/2 cup flour, for dredging
• salt and coarse black pepper
• oil (for frying)
• The sauce
• 1 red bell pepper, deseeded and sliced into thin strips
• 1 yellow bell pepper, deseeded and sliced into thin strips (you can use green too)
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, peeled and chopped
• 4 spring onions, sliced up
• 4 tablespoons thai sweet chili sauce (a good brand)

1. Flatten the breasts gently with a meat mallet. Dredge lightly in the flour, and cut into strips.
2. Heat a good layer of oil in a pan. Fry the strips, stirring, until done. Use quite a high heat: they will cook quickly. Drain on kitchen paper, and keep warm.
3. Fry the sweet pepper strips in the same pan, stirring. You might have to add more oil. Fry briefly, so that they are still crisp.
4. Then add the ginger, garlic and spring onion, and stir through for a minute or so.
5. Remove from heat, and stir in the Thai sweet chilli sauce.
6. Put the chicken strips in a serving bowl, and spoon over the peppers and sauce.
7. Nice-looking if served on top of a mound of jasmine rice, or -- healthier -- brown basmati. Nice sides are al dente thin baby green beans and a crisp salad.

chicken breasts, flour, salt, oil, sauce, red bell pepper, yellow bell pepper, fresh ginger, garlic, spring onions, thai sweet chili sauce

Taken from www.food.com/recipe/sliced-chicken-breasts-in-a-thai-sauce-449640 (may not work)