I swear, this made my kids screaming for more! The combination of the soy sauce with the sweet papaya is a perfect combo. The kids lapped it up, not to mention others at the table. Serve with basmati rice according to package directions.
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
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.