Stir-Fried Chicken With Radishes, Chipotles, And Lime

Stir-Fried Chicken With Radishes, Chipotles, And Lime
Stir-Fried Chicken With Radishes, Chipotles, And Lime

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 9

    large skinless boneless chicken thighs fat trimmed, and chicken cut into 1/2" pieces

  • 4

    tablespoons fresh lime juice

  • 1 1/2

    teaspoons crushed chipotle chilies see * Note

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 6

    teaspoons olive oil

  • 9

    green onions, white and pale green parts thinly sliced

  • 1/2

    cup canned low-salt chicken broth

  • 18

    radishes trimmed, halved, and thinly sliced crosswise, and 20 radish leaves sliced thin, and reserved

  • 2

    tablespoons chopped fresh cilantro

  • Lime wedges

  • 12

    hot corn tortillas

Directions

* Note: Crushed chipotle chilies (dried smoked jalapeño chilies) are available in the spice section of some supermarkets. Combine chicken, 1 1/2 tablespoons lime juice, and crushed chipotles in large bowl. Sprinkle with salt and pepper; toss to blend. Let stand 10 minutes. Heat 4 teaspoons oil in large nonstick skillet over high heat. Add chicken mixture and sauté 3 minutes. Stir in green onions and broth; cover and cook 3 minutes. Uncover and stir until chicken is cooked through and most liquid evaporates, about 2 minutes longer. Stir in 1 1/2 tablespoons lime juice. Season to taste with salt and pepper. Transfer to bowl; cover to keep warm. Heat remaining 2 teaspoons oil in same skillet over high heat. Add radishes and sauté 1 minute. Stir in remaining 1 tablespoon lime juice. Season with salt and pepper. Add radishes and cilantro to bowl with chicken and toss to blend. Divide chicken mixture among 6 plates. Sprinkle with reserved sliced radish leaves. Garnish with lime wedges. Serve hot tortillas alongside. This recipe yields 6 servings.

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