Papaya chicken fry
No dragon slaying required to enjoy this papaya stir-fry. Enjoy in a Solo papaya shell or over noodles. I make enough for leftovers and do it differently just for fun the 2nd night. The kin has had arguments over which dinner was better. I didn't tell them, it's the same dinner.
Ingredients
- Solo papayas - 2
- Ginger, fresh - 2 inches
- Vegetable oil - 3 tbs
- Garlic cloves, minced - 2
- Small onion, chopped - 1
- Chicken breasts, pre-cooked sliced - 1 8 oz. pkg.
- Fish sauce - 2 tbs
- Limes - 2
- Water - 1/2 cup
- Solo papayas - 2
- Spinach leaves - 2 cups
- Black pepper - 1/2 tsp
Instructions
- Cut the Solo papayas in half. Discard the seeds. Scoop the flesh out onto a chopping board. Put aside the skins, if using for dishes. Slice the papaya flesh into thin long pieces.
- With a spoon or a veggie peeler, peel the skin off of the ginger.
- In a large skillet over medium heat, heat the oil for 3 minutes. Grate the ginger into the skillet as the oil is heating. Add the garlic and onion, saute for 3 minutes.
- Add the chicken, fish sauce, juice of 2 limes and water. Bring to boil. Reduce heat to a simmer. Add the papaya and saute about 5 minutes.
- Add the spinach leaves to the top and cover. Let simmer for 2-3 minutes. Remove from heat.
- To serve, scoop into papaya halves or salad bowls or over noodles. Sprinkle with black pepper. Serve immediately.
