Chicken Hoisin Chicken and Radish Stir Fry
Chicken and duck are the principal poultry in the Chinese kitchen.
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INGREDIENTS
Nutrition- 2tablespoons vegetable oil
- 4
- 1
- 1tablespoon minced fresh ginger
- 1⁄4cup hoisin sauce
- 1 1⁄2cups trimmed and quartered radishes
- 4
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DIRECTIONS
- In a cup combine cornstarch with 3/4 cup water; set aside.
- In a wok, heat oil until hot; add green beans, stirring to coat with oil.
- Add 2 tbsps. water; cover and cook until nearly crisp-tender, about 3 minutes, stirring once.
- Add chicken; cook, stirring occasionally, until chicken is nearly cooked, about 3 minutes.
- Add ginger; cook, stirring occasionally, until ginger is tender, about 1 minute.
- Add hoisin sauce, bouillon cube and reserved cornstarch mixture. Cook, stirring constantly, until mixture boils, about 1 minute.
- Add radishes; boil, stirring constantly, until mixture thickens, about 1 minute longer.
- 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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