Chicken and Radish Skillet

Luckytrim

Grill Master
Gold Site Supporter
Chicken and Radish Skillet

1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon soy sauce
1/2 teaspoon ground ginger
3 tablespoons vegetable oil -- divided
1 pound boneless, skinless 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

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, stirring constantly, 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.
 
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