Wok Chicken

Ingredients

• 2 bunches spring onions
• 30 g ginger (1 piece)
• 2 cloves garlic
• 1 Green Chili Pepper
• 1 Lime
• 250 g not fully ripe papaya (0.5 not fully ripe papayas)
• 2 stalks Thai basil
• 2 stalks coriander
• 2 Stalks Mint
• 275 g chicken breast fillet (2 chicken breast fillets)
• 2 tbsp oil
• Salt
• Pepper
• 2 tbsp Thai fish sauce
• 2 tbsp Soy sauce
• 2 tbsp classic vegetable broth

Instructions

1. 1.

   Clean and wash spring onions, cut into 2 cm pieces.

2. 2.

   Peel ginger and slice into thin strips. Peel garlic and finely chop.

3. 3.

   Wash chili pepper and cut into rings; remove seeds for less heat if desired.

4. 4.

   Squeeze lime juice. Peel papaya, scoop out seeds with a spoon. Cut flesh into thin, about 2 cm long strips and mix in a bowl with 2 tbsp lime juice.

5. 5.

   Wash herbs, shake dry, pluck leaves.

6. 6.

   Wash chicken breast, pat dry and cut into strips.

7. 7.

   Heat 1 tbsp oil in the wok. Season chicken strips with salt and pepper and stir‑fry until browned all over. Remove from wok.

8. 8.

   Add spring onions, ginger, garlic and chili to the wok and stir‑fry for 1 minute.

9. 9.

   Add papaya and continue cooking for 2 minutes.

10. 10.

    Pour fish sauce, soy sauce and broth into the wok and bring to a boil.

11. 11.

    Return chicken to the wok, stir for 1 minute. Mix in herbs and serve immediately.