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Recipes Main Course Chicken
Recipes Main Course Chicken
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| Servings: | 4 |
| Author Notes: | Radishes are the "bridesmaids" of vegetables. Always a garnish, never a dish. Well, with the help of the Radish Council, who gave us some great recipes like this one, we hope to change all that. |
| Ingredients: |
1 1/2 teaspoons corn starch 2 tablespoons vegetable oil 4 ounces fresh green beans, trimmed and cut into 1/2" pieces 1 pound boneless, skinless chicken breasts cut into 1/2" strips 1 tablespoon grated fresh ginger 1/4 cup hoisin sauce 1 chicken bouillon cube 1 1/2 cups trimmed, quartered radishes 4 cups romaine lettuce cut into 1/2 inch strips 2 cups steamed rice |
| Instructions: |
Combine cornstarch with 3/4 cup water and set aside. In a large skillet or wok heat oil until hot, add green beans, stirring to coat with oil. Add a tablespoons of water, cover and cook until nearly crisp-tender, about 3 minutes, stirring once. Add chicken and cook, stirring occasionally, until chicken is nearly cooked, about 3 minutes. Add ginger, cook, stirring occasionally until ginger is cooked, about 1 minute. Add hoisin sauce, bouillon cube and reserved corn starch mixture. Cook, stirring constantly, until mixture boils, about 1 minute. Add radishes and return to a boil. Stir constantly until mixture thickens, about 1 minute. Place lettuce in a large serving bowl. Spoon chicken mixture over lettuce and toss to coat. Serve over rice, if desired. |
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