Spicy Papaya Chicken

                 Spicy Papaya Chicken

Spicy Papaya Chicken made with Ying’s Stir Fry Sauce.

1 skinless, boneless chicken breast

1/2 lb asparagus

2 Jalapeno peppers

1 clove garlic, finely chopped

5-6 medium baby portabella mushrooms, sliced

½ cup cubed papaya

2 tablespoons oil

2 tablespoons Ying’s Stir Fry Sauce

First cut chicken into thin slices or small cubes. Trim off the tough parts of  asparagus and then cut them into 1” lengths. Cut jalapeno peppers and take out seeds, then slice them. Peel and seed papaya and cut into cubes.

Heat oil in a wok or skillet, add garlic and chicken. Stir fry until chicken loses its pink (about 3 minutes.) Add all vegetables and papaya. Stir fry for 1 minute and add Ying’s Stir Fry Sauce. Stir fry until everything is evenly coated with sauce.


About Ying's Kitchen

Ying is an Asian cooking instructor and cookbook author. She’s been featured many times by different local newspapers (Daily Herald, The News Sun, etc) and radio programs. She has performed cooking demos for TV shows including Channel 7 and Channel 9 WGN-Lunch Break here in Chicago. She was also one of cooking demo presenters at The Taste of Chicago and The Great American Cooking Expo for the last three years. Ying was born and raised in northeastern mainland China. She learned a lot about cooking from her father who is an excellent cook. After graduating from teachers college and teaching for a few years, she began a career as a travel agent for international tourists Traveling around the country afforded her the opportunity to experience the unique tastes the different regions of China have to offer. Over the years, she gained an appreciation for the rich flavors and traditions of each cuisine and for the art of Chinese cooking. The family-owned restaurant in China (where she has been back many times doing research) also contributes to the success of her teaching. She also had her own cooking show with Monroe Public Access Cable TV, “Ying’s Kitchen”. Upon repeated students' requests, She self published her first cookbook “Ying’s Chinese Cookbook, Authentic but Simple.” The cookbook contains 115 Chinese recipes from all over China. It includes tips and tricks that make Chinese cooking simple, and the results are revolutionary. Ying has been teaching Asian cooking for the last decade at community colleges as well as several other cooking schools and library programs in Ohio, Michigan, Indiana, Kentucky, Illinois and Wisconsin with an ever-growing loyal following of students who love her casual, fun and simple teaching style. Currently she is teaching at College of Lake County and Kenosha Public Museum.
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