Chicken and Papaya Stir-Fry


We could consume this colorful dish every day of the week.

Chicken and Papaya Stir-Fry
Photo: © Lisa Hubbard


  • 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


  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.


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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