This colorful and delish  Chicken and Papaya dish is courtesy of Food and Wine.  One serving is only 272 calories, 5.3 grams of fat, 29 grams of protein, and 28 grams of carbohydrates.


2 tsp. soy sauce

2 tsp. dry white wine

1 teaspoon cornstarch

1 lb. skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces

1 Tbs. vegetable oil

1 small onion, thickly sliced

2 tsp. minced fresh ginger

1 large garlic clove, minced

1 poblano or red Anaheim chile, seeded and thickly sliced

1/4 tsp. crushed red pepper

1 Tbs. soy sauce

1/2 C. fresh orange juice

Two ½ lb. ripe papayas—peeled, seeded and cut into 3-by-1/2-inch strips

1 Tbs. fresh lemon juice

Salt and freshly ground pepper



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.


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