Stir-Fried Chicken With Radishes, Chipotles, And Lime

Recipe Ingredients

9		Skinless boneless chicken thighs - fat trimmed, (large)
		And chicken cut into 1/2" pieces
4 tablespoons	60ml	Fresh lime juice
1 1/2 teaspoons	7.5ml	Crushed chipotle chilies - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
6 teaspoons	30ml	Olive oil
9		Green onions, white and pale green parts - thinly sliced
1/2 cup	118ml	Canned low-salt chicken broth
18		Radishes - trimmed, halved,
		And thinly sliced crosswise, and
20		Radish leaves - sliced thin,
		And reserved
2 tablespoons	30ml	Chopped fresh cilantro
		Lime wedges
12		Hot corn tortillas

Recipe Instructions

* Note: Crushed chipotle chilies (dried smoked jalapeño chilies) are available in the spice section of some supermarkets.

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 saute 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.

Heat remaining 2 teaspoons oil in same skillet over high heat. Add radishes and saute 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.

Divide chicken mixture among 6 plates. Sprinkle with reserved sliced radish leaves. Garnish with lime wedges. Serve hot tortillas alongside.

This recipe yields 6 servings.

Source:
Bon Appetit, April 2001

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