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Prep and Cook time: About 30 minutes
Makes: 4 servings
This delectable chicken dish pairs perfectly with steamed rice.
Ingredients
1/3 cup sliced almonds
4 boned, skinned chicken breasts (about 1-1/4 lb. total)
1 papaya, peeled, halved, and seeded
1-1/2 tablespoons fresh lime juice
1/2 cup Major Grey chutney, finely chopped
1/2 cup chicken broth
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1 tablespoon Sweet Cream Butter or margarine
1 tablespoon salad oil
Salt and pepper
Instructions
1. Preheat oven to 350°. Spread almonds in a shallow baking pan. Bake
until golden brown, about 8 minutes. Pour from pan and set aside.
2. While almonds bake, rinse chicken and pat dry. Cut chicken crosswise
into 1/2-inch strips; set aside.
3. Cut each papaya half lengthwise into quarters, then cut each piece in
half crosswise. Place papaya pieces in a bowl, add lime juice, and gently
mix to coat fruit. In another bowl, combine chutney, broth, cornstarch,
and ginger; mix well.
4. Place a wok or a 12-inch nonstick frying pan over medium-high heat.
When pan is hot, add butter and oil. When butter is melted and sizzling,
add chicken and stir-fry until chicken is just barely pink in center of
thickest part (cut to test), about 5 minutes.
5. Add chutney mixture to pan. Bring to a boil and cook, stirring, until
thickened, about 2 minutes. Add papaya and cook, stirring gently, just
until fruit is heated through, about 1 minute. Remove from heat, season to
taste with salt and pepper, and serve.
Nutritional Information
Per serving:
351 cal., 31% (107 cal.) from fat
35 g protein
12 g fat (3 g sat.)
24 g carbo (1.4 g fiber)
364 mg sodium
90 mg chol.
