A flavorful and easy-to-make Thai-inspired chicken dish with a spicy and tangy sauce, complemented by fresh sugar snap peas.
Mix the minced garlic and crushed red pepper flakes in a small bowl and set aside.
Letting the garlic and pepper flakes sit together enhances their flavor.
Combine the flour with a pinch of salt and pepper in a shallow dish. Coat the chicken breasts evenly with the mixture.
Shake off excess flour to avoid clumping during cooking.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot enough to sear the chicken but not smoking.
Cook the chicken breasts in the skillet until golden brown on both sides and fully cooked through, about 6-8 minutes per side. Remove and keep warm.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
In the same skillet, add the garlic and red pepper mixture and sauté until fragrant, about 1 minute.
Stir constantly to prevent the garlic from burning.
Add the soy sauce, brown sugar, vinegar, fish sauce, and anchovy paste to the skillet. Stir well and bring to a boil.
Whisking the sauce helps dissolve the sugar and combine the ingredients evenly.
Reduce the heat and simmer the sauce until it thickens slightly, about 5 minutes.
Keep stirring to prevent the sauce from sticking to the skillet.
Pour the sauce over the cooked chicken breasts and garnish with shredded sugar snap peas.
Serve immediately to enjoy the fresh crunch of the snap peas.
