Sliced Chicken Breasts in a Thai Sauce

• chicken breasts, skinless, deboned↗6
• flour↗1⁄2 cup

  for dredging

• salt and coarse black pepper
• oil

  for frying

• The sauce
• red bell pepper, deseeded and sliced into thin strips↗1
• yellow bell pepper, deseeded and sliced into thin strips↗1

  you can use green too

• fresh ginger, grated↗1 tablespoon
• garlic cloves, peeled and chopped↗2
• spring onions, sliced up↗4
• thai sweet chili sauce4 tablespoons

  a good brand

Step-by-step instructions

1. 1

   Flatten the breasts gently with a meat mallet. Dredge lightly in the flour, and cut into strips.

2. 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. 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. 4

   Then add the ginger, garlic and spring onion, and stir through for a minute or so.

5. 5

   Remove from heat, and stir in the Thai sweet chilli sauce.

6. 6

   Put the chicken strips in a serving bowl, and spoon over the peppers and sauce.

7. 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.