Summary

Ingredients

• 500 g turkey meat, sliced
• 1 tablespoon oil
• 3 orange (s)
• 2 carrot (s)
• 1 spring onion (s)
• 1 clove garlic
• 1 piece (s) ginger, the size a walnut
• 0.5 ½ chilli pepper (s)
• 50 ml white wine
• 300 ml chicken broth
• 300 ml cream
• salt and pepper
• Lemon juice

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Instructions

1. Peel 2 oranges so that there is no white skin on them and fillet them. Squeeze 1 orange. Peel the carrots and cut into fine sticks or julienne. Cut the spring onion into fine rings. Finely chop the garlic, ginger and chilli pepper.
2. Fry turkey meat in oil in a large pan. Then take it out. Fry the carrot sticks in the remaining frying fat. Then add the garlic, spring onions, ginger and chilli and fry briefly. Deglaze with white wine and let reduce. Then add the orange juice and the broth and also reduce a little. Steam until the carrot sticks are no longer so strawy. Then pour the cream on top and bring to the boil. Add the meat again and bring to the boil. Finally add the orange fillets, heat and season with salt, pepper and lemon juice.
3. Tip: You can also thicken the sauce with a little sauce thickener.
4. Serve with rice.