1/2 cup chicken broth
OR
1/2 cup water
1 tablespoon cornstarch
1 tablespoon soy sauce
1/2 teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 pound boned and skinned chicken breasts, cut into thin slices
2 teaspoons minced garlic
1 (6-ounce) bag radishes, sliced (about 1 1/2 cups)
4 ounces snow peas, cut in 1/2-inch pieces (about 2 cups)
1/4 cup sliced green onions (scallions)
Servings: 4
In a small bowl, combine chicken broth, cornstarch, soy sauce and ginger until smooth; set aside. In a large skillet, heat 2 tablespoons of the oil over high heat until hot. Add chicken and garlic; cook, stirring constantly, just until chicken is cooked through, about 3 minutes. Remove from skillet; set aside. Add remaining 1 tablespoon oil; heat until hot. Stir in radishes, snow peas and green onions; cook and stir for 1 minute; remove from heat. Return chicken to skillet. Stir broth mixture; pour into skillet and bring to a boil. Boil and stir until sauce is clear and slightly thickened, about 1 minute. Serve over hot cooked rice, if desired.
Servings: 4
OR
1/2 cup water
1 tablespoon cornstarch
1 tablespoon soy sauce
1/2 teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 pound boned and skinned chicken breasts, cut into thin slices
2 teaspoons minced garlic
1 (6-ounce) bag radishes, sliced (about 1 1/2 cups)
4 ounces snow peas, cut in 1/2-inch pieces (about 2 cups)
1/4 cup sliced green onions (scallions)
Servings: 4
In a small bowl, combine chicken broth, cornstarch, soy sauce and ginger until smooth; set aside. In a large skillet, heat 2 tablespoons of the oil over high heat until hot. Add chicken and garlic; cook, stirring constantly, just until chicken is cooked through, about 3 minutes. Remove from skillet; set aside. Add remaining 1 tablespoon oil; heat until hot. Stir in radishes, snow peas and green onions; cook and stir for 1 minute; remove from heat. Return chicken to skillet. Stir broth mixture; pour into skillet and bring to a boil. Boil and stir until sauce is clear and slightly thickened, about 1 minute. Serve over hot cooked rice, if desired.
Servings: 4
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