Malaysian Chicken with Soy Sauce – Recipe

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Malaysian Chicken with Soy Sauce – Recipe

Malaysian chicken with soy sauce is a flavorful and visually appealing dish. Soy sauce itself is highly beneficial, aiding digestion and being rich in minerals and protein. As is typical of Malaysian cuisine, the same ingredients can take on different tastes and appearances depending on the preparation style.

Servings: 4 to 6 people.

Ingredients:

Malaysian Chicken with Soy Sauce

 

  • 2 medium zucchini, sliced

  • 2 yellow bell peppers, cut into thin strips

  • 2 green bell peppers, cut into thin strips

  • 2 red bell peppers, cut into thin strips

  • 2 medium carrots, sliced

  • 1 pack Chinese noodles

  • 1 kg chicken breast

  • Soy sauce, as desired

  • 2 teaspoons sugar

  • 2 teaspoons red vinegar

  • ½ to ⅔ cup ketchup

  • ¼ teaspoon ground ginger

  • 2 tablespoons soy sauce

  • ¼ bunch fresh mint

  • ¼ bunch fresh thyme

  • 3 teaspoons peanut butter

  • Enough water to achieve a creamy sauce consistency

Preparation Method:

  1. Cut the chicken breasts into medium-thick slices and cook them in oil over medium heat until fully cooked.

  2. Soak the noodles in hot water for about 30 minutes, then drain and rinse. Mix them with 3 to 4 tablespoons of soy sauce.

  3. Toss part of the soy sauce with the pre-sliced vegetables.

  4. Prepare a sweet and tangy sauce, mixing some of it with the raw vegetables, and pour the rest over the cooked chicken.

  5. Arrange the noodles on one side of a serving dish, and place the chicken with vegetables and sauce on the other side.

  6. Add the remaining sweet and tangy sauce to the serving dish.

  7. In a blender, combine the mint, thyme, sugar, vinegar, ketchup, ginger, soy sauce, and peanut butter. Blend at medium speed until smooth, adding water as needed to reach the desired creamy consistency.

Enjoy! Bon appétit.

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