Tropical Chicken and Papaya Stir-Fry with Coconut Rice: A Quick and Exotic Dinner
Embark on a culinary journey with this vibrant Tropical Chicken and Papaya Stir-Fry, served alongside fragrant coconut rice. This dish marries the succulence of tender chicken with the sweet, tropical essence of ripe papaya, creating a harmonious blend of flavors and textures. The addition of bell peppers and onions provides a satisfying crunch, while a zesty lime-ginger sauce ties everything together with its bright, tangy notes. Perfect for those craving a taste of the tropics, this quick and easy stir-fry brings a burst of sunshine to your dinner table any night of the week.
Equipment
- Large non-stick skillet or wok
- Medium saucepan with lid
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Small bowl
- Rice cooker (optional)
Ingredients
Protein
- 1.5 lbs Boneless, skinless chicken breasts cut into 1-inch cubes [680 g]
Produce
- 1 large Ripe papaya about 2 cups when cubed [300 g]
- 1 Red bell pepper sliced
- 1 Yellow bell pepper sliced
- 1 medium Red onion sliced
- 2 cloves Garlic minced
- 1 tablespoon Fresh ginger grated [15 g]
- 2 Green onions thinly sliced, for garnish
- 1/4 cup Fresh cilantro chopped, for garnish [15 g]
Sauce
- 1/4 cup Low-sodium soy sauce [60 ml]
- 2 tablespoons Lime juice [30 ml]
- 2 tablespoons Honey [30 ml]
- 1 teaspoon Sesame oil [5 ml]
Coconut Rice
- 2 cups Jasmine rice [400 g]
- 1 can Coconut milk 13.5 oz [400 ml]
- 1 cup Water [240 ml]
- 1/4 teaspoon Salt
Pantry Staples
- 2 tablespoons Vegetable oil [30 ml]
- Salt and pepper to taste
- Red pepper flakes optional, for heat
Instructions
Prepare the Coconut Rice
- In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
Prepare the Sauce
- In a small bowl, whisk together soy sauce, lime juice, honey, and sesame oil until well combined. Set aside.
Cook the Stir-Fry
- Heat vegetable oil in a large non-stick skillet or wok over medium-high heat.
- Add chicken cubes and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Remove chicken from the pan and set aside.
- In the same pan, add bell peppers and onion. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Add minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
- Return chicken to the pan and add the cubed papaya. Gently stir to combine.
- Pour the prepared sauce over the mixture and toss to coat evenly. Cook for 2-3 minutes until the sauce is slightly thickened and everything is heated through.
- Taste and adjust seasoning with salt and pepper as needed.
Serve
- Divide the coconut rice among four plates.
- Top with the chicken and papaya stir-fry.
- Garnish with sliced green onions and chopped cilantro.
- Sprinkle with red pepper flakes if desired for extra heat.
Notes
– Choose a ripe but firm papaya for the best texture in the stir-fry. It should yield slightly to pressure but not be mushy.
– For a spicier version, add 1-2 sliced Thai chilies or 1/2 teaspoon of crushed red pepper flakes to the sauce.
– Make it vegetarian by substituting the chicken with 14 oz (400g) of extra-firm tofu, pressed and cubed. Adjust cooking time accordingly as tofu will cook faster than chicken.
– This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent the papaya from becoming mushy.
– For a lower-carb option, serve over cauliflower rice instead of coconut rice.
– To make ahead, you can prepare the sauce and chop all vegetables up to a day in advance. Store them separately in the refrigerator until ready to cook.
Notes:
- Lighter alternatives: Swap the coconut milk in the rice for light coconut milk or water to reduce calories.
- Ingredient substitutions: Use mango instead of papaya for a sweeter twist, or swap chicken with shrimp for a seafood variation.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid making the papaya too soft.
- Reheating tips: For best results, reheat in a skillet over medium heat, adding a splash of water or broth to keep the dish moist.
Quick Tips:
- Thicken the sauce: Add 1 teaspoon of cornstarch mixed with a tablespoon of water to the sauce to thicken it.
- Enhance texture: Sear the chicken until golden brown for a crispy exterior before stir-frying.
- Crispier veggies: Stir-fry the bell peppers on high heat for just 2-3 minutes to maintain a crunchy texture.
Side Dish Suggestions:
- Vegetables: Steamed broccoli or sautéed green beans pair well to balance the tropical flavors.
- Salad: A light cucumber or mixed greens salad with a citrus vinaigrette complements the sweetness of the stir-fry.
- Pasta: A simple garlic butter pasta or coconut rice noodles would work great alongside the dish.
Nutritional Benefits:
- Papaya: Rich in vitamins A and C, promoting healthy skin and boosting the immune system.
- Chicken: A great source of lean protein, perfect for muscle growth and repair.
- Bell peppers: Packed with antioxidants like vitamin C and fiber, supporting heart health.
Serving Suggestions:
- Portion sizes: Serve about 1 cup of stir-fry over ½ cup of coconut rice for a balanced meal.
- Presentation tips: Garnish with fresh cilantro and lime wedges for a pop of color.
- Complementary beverages: A tropical smoothie or iced green tea pairs perfectly with this dish.
Meal Prep Tips:
- Prepare ahead: The sauce can be made a day in advance and stored in the fridge. The chicken and vegetables can also be chopped ahead of time.
- Storage tips: Keep the stir-fry and rice separate if storing for meal prep to prevent soggy rice.
Customization Ideas:
- Vegetarian option: Substitute the chicken with tofu or tempeh and adjust the cooking time.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Add-ins: Add cashews or peanuts for extra crunch, or pineapple chunks for more tropical sweetness.
Frequently Asked Questions:
- Can I use frozen papaya for this recipe?
- Yes, just make sure to thaw and drain it well to avoid excess moisture in the stir-fry.
- What can I substitute for coconut milk in the rice?
- You can use regular water, or for a slightly nutty flavor, try almond or cashew milk.
- How do I know when the chicken is fully cooked?
- The internal temperature should reach 165°F (74°C), and the chicken should no longer be pink in the center.
Recipe Success Tips:
- Choose ripe but firm papaya: This ensures it holds up in the stir-fry without turning mushy.
- Preheat your skillet: Ensure the skillet is hot before adding the chicken for the best sear.
- Don’t overcook the veggies: Bell peppers should be crisp-tender to retain their vibrant color and crunch.
- Cook the rice properly: Let it rest for 5 minutes after cooking for the fluffiest texture.
- Balance the flavors: Taste and adjust the sauce for sweetness, acidity, or salt before serving.
