HOISIN CHICKEN AND RADISH STIR FRY

  • 1 1/2 tsp. corn starch
  • 2 T vegetable oil
  • 4 oz. fresh green beans, trimmed and cut into 1/2" pieces
  • 1 pound boneless, skinless chicken breasts cut into 1/2" strips
  • 1 T 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 (optional) 

Serves 4

Combine cornstarch with 3/4 cup water and set aside. 

In large skillet heat oil until hot, add green beans, stirring to coat with oil. Add 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.