Chicken and carrot pan

Name: Chicken and carrot pan
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 350 g Carrots; 3 (75 g) Shallots; 2 (250 g) Chicken filets; 1 TABLESPOON Oil; 7-10 Tbsp Orange Pepper; 100 ml Orange juice; 25 ml Soy sauce; 300 ml Vegetable broth (instant); 100 g Japanese wheat noodles; 7-10 Tbsp Salt; 1 collar flat leaf parsley; 1/2 bunch Thyme; 1-2 TABLESPOONS Cornstarch

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

350 g Carrots
3 (75 g) Shallots
2 (250 g) Chicken filets
1 TABLESPOON Oil
7-10 Tbsp Orange Pepper
100 ml Orange juice
25 ml Soy sauce
300 ml Vegetable broth (instant)
100 g Japanese wheat noodles
7-10 Tbsp Salt
1 collar flat leaf parsley
1/2 bunch Thyme
1-2 TABLESPOONS Cornstarch

Directions

1
Peel and wash the carrots and cut them into thin, diagonal slices. Peel the shallots and cut them lengthwise into quarters or eighths, depending on their size. Rinse chicken fillets, dab dry and cut into wide strips. Fry the chicken in hot oil, season with orange pepper and remove from the pan. Stir-fry the carrots and shallots in the frying fat. Deglaze with orange juice, soy sauce and stock. Let simmer for about 8 minutes.
2
In the meantime, cook the pasta in boiling salted water for 3-4 minutes, drain. Wash the herbs, dab dry, put something aside for garnishing. Pluck off leaves, cut parsley into fine strips. Mix starch with some water until smooth, thicken sauce with it. Add herbs and meat, warm up briefly, season to taste with orange pepper and salt. Serve with pasta. Garnish with put aside herbs