Chicken Hoisin Chicken and Radish Stir Fry |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Chicken and duck are the principal poultry in the Chinese kitchen. Ingredients:
cornstarch |
2 tablespoons vegetable oil |
4 ounces fresh green beans, trimmed and cut in 1/2-inch pieces (1 cup) |
1 lb boneless skinless chicken breast, cut in 1/2-inch strips |
1 tablespoon minced fresh ginger |
1/4 cup hoisin sauce |
1 chicken bouillon cube |
1 1/2 cups trimmed and quartered radishes |
4 cups lettuce, cut in 1/2-inch strips |
Directions:
1. In a cup combine cornstarch with 3/4 cup water; set aside.
2. In a wok, heat oil until hot; add green beans, stirring to coat with oil.
3. Add 2 tbsps. water; cover and cook until nearly crisp-tender, about 3 minutes, stirring once.
4. Add chicken; cook, stirring occasionally, until chicken is nearly cooked, about 3 minutes.
5. Add ginger; cook, stirring occasionally, until ginger is tender, about 1 minute.
6. Add hoisin sauce, bouillon cube and reserved cornstarch mixture. Cook, stirring constantly, until mixture boils, about 1 minute.
7. Add radishes; boil, stirring constantly, until mixture thickens, about 1 minute longer.
8. In a large serving bowl place lettuce; spoon radish mixture over lettuce; toss to coat. Serve over steamed white rice, if desired.
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