Wok Stir-Fry with Chicken, Carrots and Quince

Ingredients

• 4 chicken breast fillets (150 g each)
• 2 tbsp Rapeseed oil
• 1 onion
• 5 carrots
• 2 quinces
• 2 Garlic cloves
• 10 g freshly 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.

   Wash, pat dry and cube the chicken breast fillets. Heat 1 tablespoon of oil in a wok, briefly sear the meat and set aside.

2. 2.

   Peel and clean the onion, carrots, quinces and garlic. Dice the onion and mince the garlic; cut the quince and carrots into sticks. Heat the remaining oil in the wok, stir-fry the quince with the onion for about 4 minutes. Add the carrots, garlic and ginger, cook briefly, then deglaze with vegetable broth.

3. 3.

   Let it simmer a bit. Wash the lemon hot, pat dry, grate its zest and squeeze the juice. Mix the orange juice, lemon juice with zest and honey, return the chicken to the wok. Simmer on low heat for 3–4 minutes, then sprinkle parsley over the top. Season with salt and pepper.