6 chicken breasts, de-boned and skinned
1/2 cup cornstarch
1/4 teaspoon pepper
1/2 teaspoon salt
3 tablespoons vegetable oil
1 cup fresh orange juice
1/4 cup fresh lime juice
1 cup granulated sugar
1 teaspoon grated orange rind
1 clove garlic, crushed
2 teaspoons ground ginger
1 teaspoon soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water
2 ripe papayas
1/2 cup coconut, toasted
Hot cooked rice

Clean chicken breasts with damp cloth. Place in paper bag with 1/2 cup cornstarch, pepper and 1/2 teaspoon salt. Shake until thoroughly coated. In a large frying pan, brown chicken in heated oil until tender. Once chicken is lightly browned, turn to lower heat.

Meanwhile, in separate saucepan, combine juices, sugar, orange rind, garlic, ginger and soy sauce with cornstarch mixture; stir over low heat until thickened. Pour thickened sauce over chicken, add toasted almonds. Cover and simmer 15 minutes.

Before serving, cut papayas in half, pare and remove seeds. Slice lengthwise. To serve, place hot cooked rice in 14 x 9-inch serving dish with chicken breasts and almonds on top. Place papaya slices across top. Spoon remaining sauce over all and sprinkle with toasted coconut.