John Myers
Ingredients for 4 servings:
- 1 pineapple
- 100 g noodles (Asian noodles)
- Salt
- 2 garlic cloves
- 2 chili peppers, red
- 30 g fresh ginger
- 1 bunch of coriander leaves
- 80 ml soy sauce
- 6 tbsp lemon juice
- 4 chicken breast fillets, approx. 120 g each
- 2 tbsp oil
- 3 tbsp chili sauce, sweet
- 200 ml water
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Peel the pineapple and remove any brown eyes. Cut out the core and cut the pineapple flesh into 1 cm cubes. Cook the Asian noodles in boiling salted water according to the package instructions. Peel the garlic and slice thinly. Cut open the chili, deseed it, and slice it thinly. Peel the ginger and grate it finely. Pluck the coriander from the stems and chop it finely. Bring the soy sauce, lemon juice, 200 ml water, the chili, and ginger to a boil. Add the chicken breasts, reduce the heat, and cook covered for about 12-15 minutes over low heat. Heat the oil in a pan and briefly fry the pineapple cubes, add the noodles, and fry for about 5 minutes. Add the chili sauce, coriander, and 100 ml of the soy stock, and bring to a boil once. Remove the chicken breasts from the soy stock. Distribute the noodles among the plates. Arrange the sliced chicken breasts on top. Garnish with coriander and serve.
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