Thai Chicken Breasts or Thighs

2 1/2 T. grated fresh ginger root
2 T. chopped garlic
1/8 tsp. crushed red pepper flakes
4 boneless skinless chicken breasts or thighs
1/2 cup flour
salt and pepper, to season flour
2 T. olive oil
4 T. soy sauce
1/2 C. brown sugar
1/2 C. white wine vinegar
1 tsp. fish sauce
1 cup sugar snap peas

Directions:
1.   Combine the ginger root, garlic and red pepper flakes in a cup and set aside.
2.   Mix flour with salt and pepper to taste and dredge chicken pieces in this.
3.   Heat olive oil in a large skillet.
4.   Cook the chicken until browned on both sides and cooked through.
5.   Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
6.   Add the ginger-garlic mixture to the skillet and salute until lightly browned.
7.   Add the soy sauce, brown sugar, vinegar, and fish sauce (if using).
8.   Bring the mixture to a boil.
9.   Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
10. Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
11. Trim and shred the sugar snap peas diagonally.
12. Just prior to serving, sprinkle the top of the chicken with the shredded snap peas.