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.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Rice Cooking Time 20 minutes mins
Total Time 35 minutes mins
Course Dinner, Main Course
Cuisine Asian Fusion, Tropical
Servings 4 servings
Calories 650 kcal
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
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.
- 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. Keyword Chicken Recipe, Easy Dinner, Healthy Meal, Quick Weeknight Dinner, Stir-Fry, Tropical Cuisine