Chicken And Papaya Stir Fry Recipes

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Chicken & Veggie Stir-Fry Recipe by Tasty image

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

Steps:

In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
Return the chicken and vegetables to the saucy pan, stir until heated through.
Serve with hot rice or noodles.
Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

CHICKEN AND PAPAYA STIR-FRY

Chicken and Papaya Stir-Fry image

Make and share this Chicken and Papaya Stir-Fry recipe from Food.com.

Provided by NcMysteryShopper

Categories One Dish Meal

Time 16m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 teaspoons soy sauce
2 teaspoons dry white wine
1 teaspoon cornstarch
1 lb boneless skinless chicken breast half, 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 chiles or 1 red anaheim chili, seeded and thickly sliced
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1/2 cup fresh orange juice
2 ripe papayas, peeled seeded and cut into 3-by-1/2-inch strips (1/2-pound each)
1 tablespoon fresh lemon juice
salt & freshly ground black pepper
1 large scallion, thinly sliced

Steps:

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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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.
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In a medium bowl, combine the soy sauce with the wine and cornstarch. Add the chicken and turn to coat.
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