1 1/2 lb (675 g) skinless and boneless chicken breasts, cut into strips

1/2 teaspoon (2.5 ml) sambal oelek (or to taste)

1/4 cup (60 ml) olive oil

1 onion, chopped

1 red bell pepper, cut into strips

1 teaspoon (5 ml) chopped fresh ginger

2 cloves garlic, finely chopped

2 cups (500 ml) green papaya, peeled, seeded and diced

1/2 cup (125 ml) orange juice

2 tablespoons (30 ml) soy sauce

1 tablespoon (15 ml) fish sauce

2 cups (500 ml) baby spinach, chopped

Salt and pepper

In a large skillet or wok over high heat, brown the chicken with the sambal oelek in half the oil. Season with salt and pepper. Set aside on a plate.

In the same skillet, brown the onion and bell pepper in the remaining oil. Add the ginger and garlic and cook for 1 minute. Return the chicken to the skillet and add the papaya, orange juice, and sauces. Bring to a boil and reduce the cooking liquid by half over medium heat. Remove from the heat and add the spinach and stir to combine. Adjust the seasoning.

Serve over turmeric-flavoured rice.

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