Recipe compliments of chef Ying Chang Compestine.
Sautéed
Chicken with Papaya in Sweet Chili Sauce
- 2 tablespoons sesame seeds,
toasted
1 tablespoon MAGGI Seasoning Sauce
1 tablespoon lemon juice
1 pound boneless, skinless chicken breast halves, thinly sliced
2 tablespoons olive oil
1/4 cup thinly sliced green bell pepper
1/4 cup thinly sliced red bell pepper
1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce
1 1/2 cups thinly sliced ripe papaya
- Combine sesame seeds,
seasoning sauce and lemon juice in medium bowl. Add chicken;
toss to coat. Cover; refrigerate for 30 minutes.
- Heat oil in medium wok
or skillet over medium-high heat. Add chicken mixture; cook,
stirring constantly, for 2 minutes. Add bell peppers; cook for
1 minute.
- Stir in sweet chili sauce.
Cook, stirring frequently, for 30 seconds. Toss in papaya. Serve
warm.
Makes 6 servings.
Estimated Times:
Preparation Time: 15 mins
Cooking Time: 5 mins
Cooling Time: 30 mins refrigerating
Nutritional Information
Per Serving (1/6 of recipe): Calories: 170 Calories from Fat:
60 Total Fat: 7 g Saturated Fat: 1 g Cholesterol: 45 mg Sodium:
320 mg Carbohydrates: 6 g Dietary Fiber: 1 g Sugars: 4 g Protein:
18 g
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