Recipes Dinner Poultry Dishes Chicken Main Course Chicken and Papaya Stir-Fry 5.0 (2) 3 Reviews We could consume this colorful dish every day of the week. By Marcia Kiesel Updated on May 25, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Lisa Hubbard Yield: 4 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 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. Notes One Serving Calories 272 kcal, Total Fat 5.3 gm, Saturated Fat 0.7 gm, Protein 29 gm, Carbohydrates 28 gm. Originally appeared: January 2001 Rate It Print