Ingredients
for
| 500 g | Turkey, sliced |
| 1 tbsp | Oil |
| 3 | Orange(s) |
| 2 | Carrot(s) |
| 1 | Spring onion(s) |
| 1 toe/s | Garlic |
| 1 piece(s) | Ginger, walnut size |
| ½ | Chili pepper(s) |
| 50 ml | White wine |
| 300 ml | Chicken broth |
| 300 ml | Cream |
| Salt and pepper | |
| Lemon juice |
Nutritional values per serving
Kcal
560
Protein
52.11 g
Fat
24.39 g
Coal hydr.
26.29 g
Preparation
Working time: approx. 20 minutes Cooking/baking time approx. 30 minutes Total time approx. 50 minutes
Peel 2 oranges so that there is no white skin left on them and fillet. Squeeze 1 orange. Peel the carrots and cut them into fine sticks or julienne. Cut the spring onion into fine rings. Finely chop the garlic, ginger and chilli pepper.
Sauté turkey with oil in a large skillet. Then take it out. Fry the carrot slices in the remaining frying fat. Then add the garlic, spring onion, ginger and chilli and fry briefly. Deglaze with white wine and let it reduce. Then add the orange juice and broth and let it reduce a little as well. Sauté until the carrot sticks are no longer so “strawy”. Then pour in cream and bring to the boil. Add the meat back and bring to the boil. Finally, add the orange fillets, heat and season with salt, pepper and lemon juice.
Tip: You can also thicken the sauce with a little sauce thickener.Serve with rice.