Marinated Szechuan-style chicken

Ingredients for 2 servings:

• 500 g chicken breast fillet(s)
• 1 bell pepper(s), yellow
• 1 small zucchini
• 150 g mushrooms, fresh
• 1 m.-sized carrot(s)
• 50 g pineapple, fresh
• 1 small can of corn
• 200 g rice noodles (Guai-Thiau)
• ¼ liter vegetable broth
• 5 tbsp soy sauce, dark
• salt and pepper
• Ginger
• chili
• Garlic, freshly grated
• 2 tsp cornstarch
• Sesame oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 50 minutes

Cut the chicken breast fillet into strips and place it in a plastic bag with the soy sauce, salt, pepper, chili, ginger, and garlic. Massage everything gently and marinate the meat for about 4 hours. Turn the bag occasionally. Drain the corn, finely slice the bell pepper, zucchini, and carrot, and dice the mushrooms and pineapple. Drain the meat, reserving the marinade. Sear the meat in sesame oil and remove from the pan. Add the remaining ingredients and marinade to the pan and heat gently. Add the meat and vegetable stock and simmer over low heat for about 15 minutes. Finally, thicken the sauce with starch. Cook the rice noodles according to the package instructions. Since the soy sauce gives the dish a rather dark appearance, reserve some of the raw vegetables for garnish.