Summary

Ingredients

• 200 g chicken breast fillet (s)
• 2 carrot (s)
• 100 g suar snap peas
• 1 zucchini
• 2 cloves garlic
• 100 g Pak Choi, or Swiss chard
• 1 chilli pepper (s)
• 4 tablespoon orange juice
• 2 teaspoons apple cider vinegar
• 6 tablespoon oil
• turmeric
• Paprika powder, noble sweet
• salt and pepper
• 2 tablespoon water

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Instructions

1. Halve the meat, season with salt and pepper, brush with a third of the oil and fry on both sides in a pan, remove and keep warm.
2. Fry carrots cut into strips or slices, chopped sugar snap peas, diced or cut into strips zucchini, pressed garlic, minced pak choi, pitted finely chopped chilli peppers in a non-stick pan with the remaining oil, turning for about 6 minutes. Deglaze with orange juice, vinegar and water and season strongly with turmeric, paprika, salt and pepper.