Poached Chicken with Rice Noodles and Pineapple

Rinse chicken breasts and pat dry.

Rinse chile peppers, cut in half lengthwise, remove the seeds and cut the flesh into thin strips. Mix 3 tablespoons soy sauce and the honey, stir in chile peppers and coat chicken breasts with marinade. Cover and refrigerate for 30 minutes.

Preheat oven to 200°C (approximately 400°F) convection.

Soak rice noodles in plenty of water.

Drain pineapple and cut into cubes.

Place marinated chicken breasts in a baking dish, pour in the chicken broth and poach for 30-40 minutes in preheated oven.

Prepare noodles according to instructions on the package. Drain and rinse with cold water.

Remove the chicken breasts and wrap in aluminum foil. Strain the chicken broth through a sieve into a small saucepan with 200 ml (approximately 3/4 cup) pineapple juice. Boil liquid until slightly reduced, about 10 minutes. Mix cornstarch with a bit of cold water. Season broth with the remaining soy sauce and thicken with the cornstarch mixture.

Heat the sesame oil in a wok or large pan. Add pineapple cubes and cook briefly, then add the rice noodles. Deglaze with the remaining pineapple juice. Season with a little salt.