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Chicken and Papaya Stir-Fry
© Lisa Hubbard

Chicken and Papaya Stir-Fry

  1. 2 teaspoons soy sauce
  2. 2 teaspoons dry white wine
  3. 1 teaspoon cornstarch
  4. 1 pound skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
  5. 1 tablespoon vegetable oil
  6. 1 small onion, thickly sliced
  7. 2 teaspoons minced fresh ginger
  8. 1 large garlic clove, minced
  9. 1 poblano or red Anaheim chile, seeded and thickly sliced
  10. 1/4 teaspoon crushed red pepper
  11. 1 tablespoon soy sauce
  12. 1/2 cup fresh orange juice
  13. Two 1/2-pound ripe papayas—peeled, seeded and cut into 3-by-1/2-inch strips
  14. 1 tablespoon fresh lemon juice
  15. Salt and freshly ground pepper
  16. 1 large scallion, thinly sliced
  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.
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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