Always use organic when possible

Serves  6

INGREDIENTS

  • 2 1/2 Tbsp soy sauce, divided
  • 3 tsp white wine, dry
  • 1 ½ tsp cornstarch
  • 1 ½ lbs chicken breasts, skinless, boneless, cut into 1 ½ inch pieces
  • 2 Tbsp avocado oil
  • 1 medium onion, peeled, thickly cut
  • 4 cloves garlic, peeled
  • 3 tsp fresh ginger, minced finely
  • 2 small poblano peppers, seeded, thickly sliced
  • 1/3 tsp crushed red pepper
  • 1/3 cup freshly squeezed orange juice, no pulp
  • 3 lbs, ripe papaya, seeded, peeled, cut into 3-inch strips
  • 1 ½ Tbsp lemon juice, fresh
  • 2 scallion, thinly sliced
  • Salt and freshly ground pepper to taste

PREPARATION

  1. In a large mixing bowl, combine ½ soy sauce, white wine, and cornstarch.
  2.  Add the chicken and coat chicken well.
  3. In a large skillet or a wok over medium-high heat, add oil.
  4. Add onion, ginger, and garlic.
  5. Stir-fry for 30-40 seconds.
  6. Add chicken, stir-fry for 5-6 minutes.
  7. Add poblano pepper, crushed red pepper, and stir.
  8. Stir-fry until chicken cooks and poblano is soft. About 3-4 minutes.
  9. Add remaining soy sauce. Cook for 30-35 seconds.
  10. Using a slotted spoon, transfer chicken to a plate.
  11. Set aside.
  12. Add orange juice to the mixture.
  13. Allow it to boil until the mixture slightly thickens. About 3-4 minutes.
  14. Return chicken to wok/skillet.
  15. Add papaya. Stir-fry for 60-90 seconds.
  16. Add lemon juice. Stir
  17. Season with salt and pepper
  18. Transfer the chicken and vegetables to a large serving dish.
  19. Garnish with scallions.
  20. Serve hot!
Easy Papaya Stir Fry