1/2 tsp. salt
1/4 tsp. cayenne pepper
1 tbsp. lime juice
2 whole chicken breasts (about 1 1/2 lb.), skinned, boned and 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.