Try this delicious recipe courtesy of Papaya Australia


  • 4 (about 150g each) chicken breast fillets

  • 1 stem lemongrass, pale section only, finely chopped

  • 2 teaspoons peanut oil

  • 1 tablespoon fresh lime juice

  • 2 teaspoons fish sauce

  • 2 teaspoons brown or palm sugar

  • ½ teaspoon sesame oil

  • 1/2 pawpaw, deseeded, peeled, very thinly sliced

  • 2 Lebanese cucumbers, end trimmed, thinly sliced lengthways into ribbons

  • ½ cup round mint leaves

  • ½ cup Thai basil leaves

  • 1/3 cup toasted peanuts, coarsely chopped

  • Steamed Jasmine rice, to serve


  • 1.

    Preheat oven to 180°C. Place the chicken and lemon grass in a large bowl. Drizzle with oil and gently toss to combine. Season with salt and pepper.

  • 2.

    Heat a large frying pan over medium-high heat. Cook chicken for 2 minutes each side or until golden. Transfer to an oven tray and bake for 8 minutes or until just cooked through. Remove from heat and set aside for 5 minutes to rest.

  • 3.

    Meanwhile, combine the lime juice, fish sauce, sugar and sesame oil in a small bowl. Place the papaw, cucumber, mint and basil in a large bowl. Drizzle with dressing and gently toss to combine. Divide evenly among serving plates.

  • 4.

    Thickly slice chicken and place on serving plates. Sprinkle with peanuts and serve immediately, with steamed rice, if desired.

  • 5.

    Tips: For a summery change, use salmon fillets or tuna steaks instead of the chicken. Cook salmon or tuna on a chargrill, 2-3 minutes each side for salmon; 1 minute each side for tuna.


For more recipes, head too Papaya Australia

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