This dish is the perfect combo of spicy, slightly sweet, salt with a finish of fresh lime. All these things make my mouth happy, lol.
1.5 pounds chicken breasts cut into strips
1 teaspoon of Harissa (discontinued) OR 1.2 tsp Epicure's Chili Flakes and Garlic OR Epicure's Classic Chipotle Mix
Two large bell peppers. I used yellow although I'd recommend Red for a better visual.
1 large onion. I love using my Mandolin to dice onions!
6 cups Bok Choy
3 cups papaya diced (not a green papaya one just slightly ripe, where it's a little bitter sweet and still decently firm)
1-2 tablespoons of minced ginger
2 tablespoons fish sauce
1/4 c braggs soy sauce
2 teaspoons of Epicure's minced garlic
Juice of half a lime - using our Citrus press ensures you get it all!
STEPS - Laid out for efficiency
Dust your chicken lightly with Harissa, Chili Flakes or Chipotle and pan fry in a touch of oil until browned & and cooked through.
While chicken is frying, dice your onions and peppers. Chop your Bok Choy into two pieces, stems and tops. I just do it roughly in the middle of each Bok Choy. Leaf by Leaf is way too much work.
Once the chicken is browned, set aside. Add onions to the pan with a splash of oil and fry 2 to 3 minutes scraping up all the yummy bits from the bottom of the pan.
While your onions are frying, chop your ginger and papaya.
Add ginger and garlic, Fry two more minutes. Add peppers, papaya & Bok Choy STEMS. Stirfry one minute. (Papaya will soften although the bok choy and peppers should remain a bit crunchy. Add bok choy greens, fish sauce and soy sauce and stir until well combined.
Remove from heat, squeeze on fresh lime
Serve immediately over rice
To enjoy this as a perfectly balanced GFRR meal: serve with half cup rice & 1 cup of vegetables. We served ours alongside Cucumber Salad.