Day 3 of the Chicken…..
Once I had cut up my Chicken (https://suhancock.wordpress.com/2013/11/02/the-chicken-part-1/) I knew that I would not be able to use all of it within a safe storage time in the fridge so I bagged most of it up and put it in the freezer but kept back about 130g from the inner part of the breast meat for tonight’s dinner.
I had some home made sweet chilli sauce in the fridge; so last night I poured about 2 tablespoons into the bag of chicken breast bits and let it marinade overnight.
Here’s the dish: – You will need;
130g (approx) Chicken
2 Tablespoons Sweet Chilli Sauce (I had some home-made)
1/2 small tin of Pineapple (although the whole tin would be even nicer)
1 tablespoon Tomato Puree
Splash of Soy Sauce
100g Noodles (Or Rice if preferred)
A frying pan with a lid or a hob top casserole dish
When it was time to prepare dinner I chopped up two carrots in the Julienne style (long thin strips) and fried them with my marinaded chicken (which I had cut into small pieces) along with the juices in the bag. Once the chicken was browned off and mostly cooked I added the half tin of pineapple along with all the juice from the tin, the splash of soy sauce and the tomato puree.
Mix in the tomato puree and soy sauce well and place the noodles on top and cover.
The noodles should cook in the steam generated in the dish but you may find you will need to add a little water to help it.
Once the noodles are cooked (about 5-10 minutes) Add salt & pepper to taste and serve.
If you prefer rice then it would be best to cook this separately while you are cooking the chicken and carrots and then either add to the casserole dish and mix together or serve the chicken on top of the rice.