Colorful fried Kailan rice noodles with chicken

Ingredients for 1 servings:

• 1 serving of rice noodles (colorful, fried Kailan rice noodles), see my recipes in the database
• 250 g chicken breast fillet(s), fresh or frozen
• 2 tbsp sunflower oil
• 3 medium-sized garlic cloves, fresh
• 2 tbsp sweet and sour hot sauce, Thai style No. 3, see my recipes in the database
• 2 tbsp oyster sauce (saus tiram)
• 1 tbsp soy sauce, light
• 1 tbsp tapioca flour
• 1 tbsp rice wine (Arak Masak)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

A savory side dish for 2-3 additional meals for 4 people. A filling snack (with leaf salad) for 2 people.

Freeze fresh chicken, thaw frozen chicken. For the marinade, trim both ends of the garlic cloves, peel them, and press them through a garlic press into a sufficiently large bowl. Dissolve the tapioca flour in the rice wine. Mix in the remaining ingredients. Cut the fillets across the grain into approximately 1 cm wide strips. Marinate at room temperature for at least 2 hours and no more than 4 hours. Turn occasionally. Strain and let dry slightly on kitchen paper. Set aside the remaining marinade for seasoning. Meanwhile, prepare the “Colorful Fried Kailan Rice Noodles” according to the recipe. Stir-fry the marinated chicken breast strips in a hot wok with the sunflower oil for 2 minutes. Add the prepared Kailan rice noodles and stir for 2 minutes. Season the noodles to taste, divide them among serving plates, garnish, and serve as a side dish with a small bowl of Massaman curry paste. Note: Massaman curry paste is available in well-stocked Asian stores. Alternatively, you can make it yourself (see recipes in the database). Sambal Oelek or Sambal Bajar will NOT replace its flavor.