This is another fast and simple chicken dish. The mint sweet and sour sauce was made separately, but it could probably be made using the sweet and sour ingredients to deglaze the pan used to saute' the chicken. As with almost any recipe you are trying to do it as quickly and efficiently as you can, you start the pasta (in this case noodles) cooking while you are working on the rest of the dish.
The dried egg noodles I used take 5-8 minutes, which allows plenty of time to saute' the chicken and put the mint sweet & sour sauce together. You could use another sweet & sour sauce than the mint flavored one if you prefer. Mint based sauces are usually reserved for lamb dishes but my palate says it works just fine for chicken also.
For the Chicken Saute'
4 skinless, boneless chicken tenders (about 6 oz.)
1 tbsp olive oil
salt
pepper
For the Mint sweet and sour sauce
1/4 cp of fresh mint leaves, chopped
1/2 cp cider vinegar
1/2 cp honey
Preparation
Noodles - prepare by the directions on the package. I used 2 handfuls and cooked about 5 minutes after the water came back to boiling upon adding the noodles.
Chicken saute'
1 - Season the chicken on both sides with salt and pepper
2 - Add the olive oil to a saute' pan or skillet
3 - Saute the chicken tenders for about 1 1/2 minutes per side(until opaque white)
Sauce preparation
1 - Add the honey and vinegar to a sauce pan and mix until blended. If the vinegar is strong, add a little water to dilute.
2 - Chop and add the mint leaves.
3 - Heat to boiling then set aside for about 10 minutes
4 - Add the cooked chicken
Drain the noodles and pour the chicken & sauce over them and serve immediately.
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