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. Cut the chicken breast fillets in half and season both sides with salt and pepper.
2. Heat 2 tablespoons oil in a pan over medium-high heat.
3. Fry the chicken 4-5 minutes on each side until cooked through (internal temperature 74°C / 165°F).
4. Remove the chicken and set aside to keep warm.
5. While the chicken rests, prepare vegetables: cut carrots into thin strips, roughly chop sugar snap peas, cut zucchini into strips, mince garlic, roughly chop pak choi, and finely chop the chilli pepper.
6. Heat the remaining 4 tablespoons oil in a non-stick pan over medium-high heat.
7. Add all prepared vegetables and cook for 6 minutes, stirring frequently.
8. Pour in the orange juice, apple cider vinegar, and water.
9. Season with turmeric, paprika powder, salt and pepper to taste.
10. Return the cooked chicken to the pan and serve.