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🍽️ Wok Pan with Chicken, Carrots, and Quinces

363 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (150 g each)
• 2 tbsp rapeseed oil
• 1 onion
• 5 carrots
• 2 quinces
• 2 garlic cloves
• 10 g fresh grated ginger
• 100 ml vegetable broth
• 150 ml orange juice
• 1 organic lemon
• 1 tsp honey
• 1 tbsp fresh chopped parsley
• salt
• pepper

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into small cubes.
4. 4. Heat one tablespoon of oil in your wok.
5. 5. Sear the meat briefly.
6. 6. Remove the seared meat from the wok and set it aside.
7. 7. Peel the onion, the carrots, and the quinces.
8. 8. Remove the hard seeds and stems from the quince.
9. 9. Peel the garlic.
10. 10. Dice the onion finely.
11. 11. Dice the garlic finely.
12. 12. Cut the quince into small sticks.
13. 13. Cut the carrots into small sticks.
14. 14. Heat the remaining oil in the wok.
15. 15. Sauté the quince together with the onion, stirring, for about 4 minutes.
16. 16. Add the carrots, the garlic, and the ginger.
17. 17. Sauté the ingredients briefly.
18. 18. Deglaze the pan with the broth.
19. 19. Let the sauce reduce slightly.
20. 20. Wash the lemon under hot water.
21. 21. Pat the lemon dry.
22. 22. Grate the zest of the lemon.
23. 23. Squeeze the juice of the lemon.
24. 24. Stir the orange juice into the sauce.
25. 25. Stir the lemon juice into the sauce.
26. 26. Stir the lemon zest into the sauce.
27. 27. Stir the honey into the sauce.
28. 28. Return the chicken meat to the pan.
29. 29. Simmer the meat on low heat for 3 to 4 minutes until cooked through.
30. 30. Sprinkle the parsley over the dish.
31. 31. Season the dish with salt and pepper.

Nutrition per serving

• kcal: 363
• Protein: 49 g · Fett/Fat: 7 g · Carbs: 22 g