Thai Chicken Breasts

2 1/2 T grated fresh gingerroot
2 T chopped garlic
1/8 t crushed red pepper flakes
4 chicken breasts, pounded thin
1/2 c flour
salt and pepper, to season flour with
2 T olive oil
4 T soy sauce
1/2 c brown sugar
1/2 c white wine vinegar
1 t fish sauce (opt)
1 c sugar snap peas (mangetout)

Combine the gingerroot, garlic and red pepper flakes in a cup and set aside. Mix flour with salt and pepper to taste and dredge chicken pieces in this. Heat the olive oil in a large skillet. Sauté the chicken until browned on both sides and cooked through. Remove the chicken and put in a warm dish, set aside in low oven to keep warm. Add the ginger-garlic mixture to the skillet and sauté until lightly browned. Add the soy sauce, brown sugar, vinegar and fish sauce (if using). Bring the mixture to a boil. 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. Trim and shred the sugar snap peas diagonally. Just prior to serving sprinkle the top of the chicken with the shredded snap peas.