Turkey strips with carrot and orange sauce

Ingredients for 3 servings:

• 500 g turkey meat, shredded
• 1 tbsp oil
• 3 oranges
• 2 carrots
• 1 spring onion(s)
• 1 clove(s) garlic
• 1 piece(s) ginger, walnut-sized
• ½ chili pepper(s)
• 50 ml white wine
• 300 ml chicken broth
• 300 ml cream
• salt and pepper
• lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

a combination of fruity and spicy

Peel 2 oranges so that no white pith remains and fillet them. Juice 1 orange. Peel the carrots and cut into thin sticks or julienne them. Cut the spring onion into thin rings. Finely chop the garlic, ginger, and chili pepper. Brown the turkey in a large pan with oil. Then remove from the pan. Brown the carrot sticks in the remaining fat. Then add the garlic, spring onion, ginger, and chili pepper and fry briefly. Deglaze with white wine and reduce. Then add the orange juice and stock and reduce slightly. Sauté until the carrot sticks are no longer so “straw-like.” Then pour in the cream and bring to a boil. Add the meat and bring back to a boil. Finally, add the orange segments, heat through, and season with salt, pepper, and lemon juice. Tip: You can also thicken the sauce with a little thickener. Serve with rice.