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Baked Cubed Chicken Breast Fillet with Egg, Vegetable and Mie Noodles

5 from 4 votes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Fried chicken breast fillet cubes:

  • 500 g Fresh chicken breast fillet
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Light soy sauce
  • 1 tbsp Sherry
  • 200 g Tempura flour
  • 4 big pinches Coarse sea salt from the mill
  • 250 ml Peanut oil

Vegetable Mie noodles:

  • 250 g Mie noodles
  • 50 g Small carrot cubes TK (own production!)
  • 50 g Mushrooms
  • 50 g Bamboo strips (can)
  • 50 g Peas frozen
  • 2 Eggs
  • 6 tbsp Sunflower oil
  • 1 tbsp Sweet soy sauce
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 2 tsp Instant chicken broth / alternatively 1 teaspoon glutamate

Serve:

  • Sweet chili sauce
  • Parsley

Instructions
 

Baked chicken breast fillet cubes:

  • Clean / strip the chicken breast fillet, dice and marinate with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp) and sherry (1 tbsp) for about 1 hour. Mix the tempura flour with cold water to a thick dough, season with coarse sea salt from the mill (4 big pinches) and let rest for about 30 minutes. Heat the peanut oil (250 ml) in the wok, place the marinated chicken breast fillet cubes in the tempura batter, remove it bit by bit, well moistened, let it slide into the hot peanut oil, fry until golden-brown and place on the wok drainage grid. Continue until all the cubes of meat are fried. Keep the baked cubes of chicken breast fillet warm in the oven at 50 ° C until serving.

Vegetable Mie noodles:

  • Cook the Mie noodles in hot water (not boiling) according to the instructions on the package for approx. 5 - 7 minutes, drain through a kitchen sieve, return to the hot pot, add sunflower oil (2 tbsp) and toss the noodles in it. This prevents the pasta from sticking together. Clean the carrots and cut into small cubes (here: TK own production). Clean / brush the mushrooms and cut into strips. Whisk the two eggs, bake a pancake in a pan with sunflower oil (2 tablespoons), remove and cut into strips. Heat sunflower oil (4 tbsp) in a wok, add the vegetables (diced carrots, mushroom strips, bamboo strips and peas) and fry / stir-fry for 2 - 3 minutes. Add the pasta and the egg strips and stir-fry / stir-fry. Season with sweet soy sauce (1 tbsp), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and chicken stock (2 teaspoons instant) or alternatively (1 teaspoon glutamate).

Serve:

  • Serve the fried chicken breast fillet cubes with egg, vegetable and mie noodles, garnished with parsley.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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