1In a medium sauce pan, heat the oil. Saute the ginger, garlic and onions for a minute. Add the Chicken pieces and saute until the chicken colors slightly. Season with the fish sauce and salt.
2Add the water. Bring to a boil then lower the heat and simmer of about 30 minutes or until the chicken is tender. Add the sliced papaya. Cook for 5 minutes more or until the papaya is tender. Add the pepper leaves. Cover and remove from the heat. Let stand for 5 minutes. Serve hot with steamed white rice.
3Additional fish sauce may be served to adjust to individual tastes.
This meal shows off the sheet pan at its most versatile: The protein, starch, vegetable, and pan sauce all cook to perfection in the same pan. Look for a large apple so the slices retain some texture after roasting.
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