Chicken Fillet in Soy Sauce with Ginger and Pineapple
Main Dishes • Pan-Asian
Description
Those who prefer a more pronounced sweet and sour sauce can add a little sugar.
Ingredients
- Chicken fillet 10 oz
- Egg noodles for wok 10 oz
- Arugula 5 oz
- Grated Ginger Root 2 teaspoons
- Canned Pineapple Chunks ¼ can
- Soy Sauce 0 fl oz
- Rice Vinegar for Sushi 0 fl oz
- Rosemary to taste
- Ocean salt to taste
Step-by-Step Guide
Step 1
Cut the chicken fillet into small pieces. Place them in a bowl. Add a quarter of a large can of canned pineapple, cut into small pieces, 2 teaspoons of grated ginger, soy sauce, rice vinegar, and rosemary. Let it marinate for 30 minutes.
Step 2
Meanwhile, boil the egg noodles and drain them in a colander. It's better to slightly undercook the noodles than to overcook them.
Step 3
Heat a deep skillet on the stove. Add the marinated chicken and pour in the remaining sauce. Wait for the sauce to boil, then reduce the heat. Simmer the chicken over medium heat with the lid on for about 5–7 minutes. The fillet should turn white inside but remain tender.
Step 4
Add the cooked noodles to the prepared fillet. Mix everything thoroughly, cover with a lid, and let it rest for about 5–10 minutes.
Step 5
Serve the finished dish in deep plates and garnish with fresh arugula.
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