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Spicy Ginger Chicken with Papaya

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.

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