Sautéed Chicken with Papaya in Sweet Chili Sauce
You will love the dimension of flavor and color in this delicious dish. Recipe compliments of chef Ying Chang Compestine.
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.
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.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.