Chicken and Papaya Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons soy sauce |
2 teaspoons dry white wine |
1 teaspoon cornstarch |
1 pound skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces |
1 tablespoon vegetable oil |
1 small onion, thickly sliced |
2 teaspoons minced fresh ginger |
1 large garlic clove, minced |
1 poblano or red anaheim chile, seeded and thickly sliced |
1/4 teaspoon crushed red pepper |
1 tablespoon soy sauce |
1/2 cup fresh orange juice |
two 1/2-pound ripe papayas--peeled, seeded and cut into 3-by-1/2-inch strips |
1 tablespoon fresh lemon juice |
salt and freshly ground pepper |
1 large scallion, thinly sliced |
Directions:
1. In a medium bowl, combine the soy sauce with the wine and cornstarch. Add the chicken and turn to coat.
2. Heat the oil in a wok or large skillet over moderately high heat. Add the onion, ginger and garlic and stir-fry for 30 seconds. Add the chicken and stir-fry for 5 minutes. Add the poblano and crushed red pepper and continue stir-frying until the chicken is cooked through and the poblano softens, about 3 minutes. Add the soy sauce and stir-fry for 30 seconds. Using a slotted spoon, transfer the chicken to a plate.
3. Add the orange juice to the wok and boil until slightly thickened, about 3 minutes. Return the chicken to the wok, add the papaya and stir-fry until hot, about 1 minute. Add the lemon juice, season with salt and pepper and transfer to a platter. Garnish with the scallion and serve.
4. Notes: One Serving - Calories 272 kcal, Total Fat 5.3 gm, Saturated Fat 0.7 gm, Protein 29 gm, Carbohydrates 28 gm
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