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Thai Papaya Chicken Recipe

2011/12/20 by Varga László

 Ingredients (4 servings)

  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 boneless, skinless chicken breast thinly sliced
  • 2 tablespoons olive oil
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 chilli pepper (may it be dried)
  • 2 ripe papayas
  • 2 tablespoons sesame seeds for garnish


  1. Cut papayas into halves, deseed them and remove skin. Then slice them.
  2. Slice the red thinly and yellow bell pepper
  3. Mix the lemon juice, soy sauce in a bowl and add chicken to the mixture. Let it marinate for about half an hour.
  4. Heat the oil in a wok over medium-high heat, throw in the chopped garlic. chilli pepper and a tablespoon sesame seeds
  5.  Then add to the wok the chicken with the marinade, stir it for 2 minutes.
  6. Add the bell peppers and cook for one more minute.
  7. Add the papaya, let it cook for another minute until it changes a bit its colour.
  8. Serve warm over boiled rice, garnish it with the remaining spoon of sesame seeds.

1 Comment »

  1. Iram says:

    For example Chicken French is ALWAYS sreevd over pasta. Usually I use chicken cubes that I boil in water, and I use that for the chicken. Then I cook the pasta in the chicken broth drain it, and use a bit of garlic salt on the pasta. I never use seasoned flour just regular flour. All I am saying is I don’t know if this is your own version of Chicken French but I have never had chicken french that looked like that or made in the way in which you made it.

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