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🍽️ Tender chicken with rice noodles and pineapple

592 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (approx. 150 g each)
• 2 red chili peppers
• 5 tbsp dark soy sauce
• 0.5 tsp honey
• 250 g rice vermicelli (Aisaladen)
• 300 g pineapple unsweetened, (can)
• 250 ml poultry broth
• 250 ml pineapple juice
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• sea salt
• cumin (for sprinkling)

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Wash the chili peppers thoroughly.
4. 4. Cut the chili peppers in half lengthwise.
5. 5. Remove the seeds from the chili peppers.
6. 6. Cut the chili flesh into thin strips.
7. 7. Brush the chicken breasts with three tablespoons of soy sauce.
8. 8. Brush the chicken breasts with the honey.
9. 9. Top the marinated chicken breasts with the chili strips.
10. 10. Cover the meat.
11. 11. Place the meat in the refrigerator.
12. 12. Marinate the meat for 30 minutes.
13. 13. Preheat the oven to 200 degrees Celsius fan-forced.
14. 14. Place the rice noodles in a bowl.
15. 15. Pour plenty of water over the rice noodles.
16. 16. Let the rice noodles soak in the water.
17. 17. Drain the pineapple from the can.
18. 18. Save the pineapple juice in a container.
19. 19. Cut the pineapple into small cubes.
20. 20. Place the marinated chicken breasts in a baking dish.
21. 21. Pour the poultry broth over the meat.
22. 22. Place the baking dish in the preheated oven.
23. 23. Poach the meat for 30 to 40 minutes.
24. 24. Bring plenty of salted water to a boil.
25. 25. Cook the rice noodles according to package instructions for 10 to 12 minutes.
26. 26. Adjust the cooking time based on the width of the noodles.
27. 27. Drain the cooked noodles.
28. 28. Rinse the noodles with cold water.
29. 29. Remove the chicken breasts from the oven after the cooking time is up.
30. 30. Wrap the chicken breasts in aluminum foil.
31. 31. Pour the poultry broth through a sieve.
32. 32. Pour the filtered broth into a small pot.
33. 33. Pour 200 milliliters of pineapple juice into the pot.
34. 34. Heat the broth with the pineapple juice.
35. 35. Let the sauce reduce for 10 minutes.
36. 36. Season the sauce with the remaining soy sauce.
37. 37. Mix the starch in cold water.
38. 38. Thicken the sauce with the starch mixture.
39. 39. Heat the sesame oil in a wok or a non-stick pan.
40. 40. Add the pineapple cubes to the hot pan.
41. 41. Sauté the pineapple briefly.
42. 42. Add the rice noodles to the pineapple.
43. 43. Toss the noodles in the pan.
44. 44. Deglaze the pan with the remaining pineapple juice.
45. 45. Season the noodle mixture with a little salt.
46. 46. Slice the chicken breasts.
47. 47. Arrange the chicken slices on top of the pineapple noodles.
48. 48. Pour the sauce over the dish.
49. 49. Sprinkle cumin over the finished dish.
50. 50. Serve the dish warm.

Nutrition per serving

• kcal: 592
• Protein: 55 g · Fett/Fat: 8 g · Carbs: 72 g