Chicken fillet in soy sauce with ginger and pineapple
4 servings
45 minutes
Chicken fillet in soy sauce with ginger and pineapples is a vibrant dish of Pan-Asian cuisine that captivates with its harmonious blend of sweet, spicy, and savory notes. The recipe's roots lie in the traditions of Eastern gastronomy, where ginger and soy sauce are key ingredients that impart rich flavors to dishes. The sweetness of pineapple beautifully balances the spiciness of ginger, creating an amazing flavor balance. The tender fillet marinated in an aromatic mixture becomes juicy and tender, while the added egg noodles absorb the rich sauce, filling each forkful with a rich flavor bouquet. This dish is perfect for a cozy dinner or an impressive gastronomic experiment, delighting anyone who tries it.
1
Cut the chicken fillet into small pieces. Place in a bowl. Add a quarter of a large can of canned pineapples, chopped into small pieces, 2 teaspoons of grated ginger, soy sauce, rice vinegar, and rosemary. Let marinate for 30 minutes.
- Chicken fillet: 300 g
- Canned pineapple: 0.3 jar
- Grated ginger: 2 teaspoons
- Soy sauce: 50 ml
- Rice vinegar: 25 ml
- Rosemary: to taste
2
At this time, boil the egg noodles and drain them in a colander. It's better to undercook the noodles slightly than to overcook them.
- Egg noodles: 300 g
3
We heat a deep skillet on the stove. We place the marinated chicken in it and pour in the remaining sauce. We wait for the sauce to boil, then reduce the heat. We simmer the chicken on medium heat under a closed lid for 5-7 minutes. The fillet should be white inside but remain tender.
4
Add the cooked noodles to the prepared fillet. Mix everything thoroughly, cover with a lid, and let it steep for 5-10 minutes.
- Egg noodles: 300 g
5
Serve the finished dish in deep plates and garnish with fresh arugula.
- Arugula: 150 g