Stir-Fried Chicken with Radishes, Chipotles, and Lime |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Sautéed radishes give a nice kick to this dish, an easy version of fajitas. Ingredients:
9 large skinless boneless chicken thighs, fat trimmed, chicken cut into 1/2-inch pieces |
4 tablespoons fresh lime juice |
1 1/2 teaspoons crushed chipotle chilies |
6 teaspoons olive oil |
9 green onions (white and pale green parts only), thinly sliced |
1/2 cup canned low-salt chicken broth |
18 radishes, trimmed, halved, thinly sliced crosswise, and 20 radish leaves, thinly sliced, reserved |
2 tablespoons chopped fresh cilantro |
lime wedges |
12 hot corn tortillas |
Directions:
1. 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.
2. 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.
3. Divide chicken mixture among 6 plates. Sprinkle with reserved sliced radish leaves. Garnish with lime wedges. Serve hot tortillas alongside.
4. *Crushed chipotle chilies (dried smoked jalapeño chilies) are available in the spice section of some supermarkets.
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