Pan dishes are very convenient as they can easily be prepared in advance and stored or taken away. If you want to save a little preparation time, buy pre-cut turkey or chicken breast.
10 min
Ingredients per serving
- 250g (8.3 oz.) pumpkin flesh, e.g. Hokkaido, Butternut
- 200g (7 oz.) turkey or chicken breast fillet
- 1 bell pepper
- 1 onion
- 1 clove of garlic
- 2 tangerines
- 200ml (7 oz.) coconut milk (low-fat, unsweetened)
- ½ lime if desired
- ½ teaspoon chili flakes or rings (fresh or dried)
- 1 pinch of cinnamon
- 1 pinch of cayenne pepper
- 1 teaspoon rapeseed or olive oil
- salt
Preparation
- Peel pumpkin, remove the seeds, cut into slices of approx. 1 cm (0.4 inches).
- Rinse bell pepper, core and cut into slices.
- Peel onion and garlic, cut onion into rings and garlic into slices.
- Heat oil in a large pan on medium heat.
- Add pumpkin slices, cook for about 10 minutes, stir occasionally.
- Add onion rings and garlic slices, stir-fry for another 5 minutes.
- Meanwhile rinse meat, pat dry.
- Cut turkey or chicken breast fillet into slices of approx. 1 cm (0.4 inches), season with salt and pepper.
- Peel tangerine, take out fillets.
- Add turkey or chicken strips, chili and pepper slices to the pan, stir-fry for another 5 minutes.
- Add tangerine fillets and deglaze with coconut milk, season with cinnamon and cayenne pepper, let simmer for about 5 minutes, stir occasionally.
- Serve everything on a plate, sprinkle with lime juice if desired.
