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Papaya Chicken, THM E


  • 1 Ripe Papaya
  • 1 1/2 LB Chicken Breasts
  • 3 T Brown Sugar Substitute
  • 2 T Braggs Liquid Aminos, or soy sauce
  • 1/2 t Salt
  • 1/2 t Black Pepper
  • 1 in Chunk of Ginger my ginger was thin so I used 1 1/2 inch piece
  • 3 C Cooked Brown Rice
  • 1 tsp Sesame seeds, optional


  • Cut papaya in half
  • Scoop out the seeds
  • Peel and cut the papaya into chunks. Place 1 cup of the papaya into a blender.
  • Add salt, pepper, ginger, sweetener, Bragg's and 1/4- 1/2 cup of water to the blender and blend. You dont want soup but you dont want this too thick.
  • If you are freezing this, place the blender mixture, 3 C of cubed papaya, and the chicken breasts into a labeled freezer baggie. Store in the freezer until the day before you want to eat it. Thaw and follow the directions below.
  • Place the chicken, blender mixture and 3 cups of cubed papaya, or the contents of the baggie to a parchment lined baking sheet.
  • Bake in a 350 degree preheated oven for 20-30 minutes, until cooked through. Take out of the oven and shred chicken.
  • Serve on top of the cooked and hot brown rice. Sprinkle withthe optional sesame seeds. Add more salt or Braggs as needed.