Chicken and papaya stirfry
Ingredients
- spring onion, shredded, to serve
- noodles, cooked, to serve with the stir-fry
- salt and freshly ground black pepper
- 1/4 lemon, juiced
- 2 papaya, peeled, seeded and sliced
- 50 g fresh peas
- 80 g tenderstem broccoli, halved
- 1/4 head purple cabbage, shredded
- 1/2 cup fresh orange juice
- 1/4 tsp red pepper, crushed
- 1 tbsp soy sauce
- 1 red chilli, seeded and thickly sliced
- 1 clove garlic, minced
- 2 tsp fresh ginger, minced
- 1 small onion, thickly sliced
- 1 tbsp vegetable oil
- 500 g skinless, boneless chicken breasts
- 1 tsp corn starch
- 3 tbsp organic chicken stock
- 2 tsp soy sauce
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- In a medium bowl, combine the soy sauce, chicken stock 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 chilli and continue stir-frying until the chicken is cooked through, 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.
- Add the cabbage, tenderstem broccoli and peas to cook in the wok for 5 minutes before returning 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.
- Serve with a nest of cooked noodles and spring onion.
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