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1/2 tsp. salt
1/4 tsp. cayenne pepper
1 tbsp. lime juice
2 whole chicken breasts (about 1 1/2 lb.) skinned, boned, cut into thin strips
3 tbsp. cornstarch
3 tbsp. chicken broth
1/4 c. finely chopped onion
2 tbsp. oil
1 tbsp. peeled, minced ginger root or 1/4 tsp. ginger
1 1/2 c. chicken broth
1 med. green bell pepper, cut into 1 1/2 inch pieces
1 papaya, peeled, seeded, cut into 2 x 5/8 inch strips
2 c. hot cooked rice

In medium bowl, combine salt, cayenne and lime juice. Stir in chicken strips to coat. In small bowl, combine cornstarch and 3 tablespoons chicken broth. Set aside. In large skillet over medium-high heat, cook onion in oil until crisp - tender. Add chicken mixture and ginger root; stir fry until chicken is no longer pink. Add 1 1/2 cups chicken broth; bring to a boil. Reduce heat; simmer 2 minutes. Add green pepper; cook 2 minutes or until crisp tender. Add papaya strips; stir in cornstarch mixture. Cook and stir until thickened and papaya is heated through. Serve over hot cooked rice. 4 (1 1/2 cup) servings.

Microwave Directions: In 2 quart microwave-safe casserole, combine salt, cayenne, lime juice and chicken; stir to coat. Let stand 5 minutes. In small bowl, combine 1 1/4 cups chicken broth with cornstarch. Set aside. Add onion and ginger root to chicken mixture. Omit oil. Cover with waxed paper. Microwave on high for 4 to 5 minutes or until chicken is no longer pink, stirring once halfway through cooking. Stir in cornstarch mixture. Stir in green pepper. Cover with waxed paper. Microwave on high for 6 to 7 minutes or until mixture is thickened and pepper is crisp tender, stirring once halfway through cooking. Add papaya. Microwave on high for 30 to 60 seconds or until papaya is heated through.

Tip: Two cups fresh, peeled peach slices or 16 ounce can peach slices, drained, can be substituted for papaya.

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