Chicken with Papaya

Ingredients

• 1/2 teaspoon finely shredded orange peel
• 1/3 cup orange juice
• 1 tablespoon soy sauce
• 2 teaspoons honey
• 1 1/2 teaspoons grated gingerroot
• 2 whole medium chicken breasts (1 1/2 pounds total), skinned and boned
• 2 teaspoons cornstarch
• 2 tablespoons cooking oil
• 1 cup thinly bias-sliced celery
• 1 small papaya, halved, seeded, peeled, and cut into bite-size pieces (1 cup)
• 1/2 cup macadamia nuts or toasted blanched whole almonds
• 2 cups hot cooked rice

Instructions

1. For marinade, in a bowl stir together orange peel, orange juice, soy sauce, honey, and gingerroot. Rinse chicken; pat dry. Cut into 1-inch pieces. Add chicken to marinade, stirring to coat. Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, stirring occasionally.
2. Drain chicken, reserving marinade. Combine cornstarch and reserved marinade. Set aside.
3. Preheat a wok or large skillet over high heat; add cooking oil. (Add more oil as necessary during cooking.) Stir-fry celery in hot oil for 3 to 4 minutes or till crisp-tender. Remove celery from the wok or skillet.
4. Add chicken to the wok or skillet; stir-fry for 2 to 3 minutes or till no longer pink. Push chicken from the center of the wok or skillet. Stir marinade mixture; add to center of the wok or skillet. Cook and stir till thickened and bubbly.
5. Return celery to the wok or skillet; add papaya. Stir to coat well. Cook, covered, about 1 minute or till heated through. Stir in nuts. Serve with hot cooked rice.
6. Peaches make a good substitute for the papaya.