We could consume this colorful dish every day of the week.
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
How to Make It
In a medium bowl, combine the soy sauce with the wine and cornstarch. Add the chicken and turn to coat.
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.
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.
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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Review Body: LOVED this dish. didn't have high expectations and were wonderfully impressed! not too sweet and really easy to make. we dumped the chicken and all of the marinade onto the wok. i would avoid doing that again, as the cornstarch ended up a charred crust. next time will use tongs to place each piece. didn't have anaheims, so used red pepper flakes—the heat was fine. would be great with water chestnuts added or red or green bell peppers too.