1 lb boneless, skinless, chicken breast, cut into 1/2-inch dice
4 tbsp lime juice, separated
3/4 tsp sea salt, separated
2 tsp dried, crushed chile pepper (red pepper flakes)
2 Tbsp grapeseed oil or other vegetable oil
1 medium stalk fresh/green garlic (about 1/2 cup packed), cleaned well, and sliced thinly
1/2 cup chicken stock
9 medium radishes (5 and 1/2 oz trimmed), trimmed and scrubbed
1 tsp cornstarch
3 Tbsp fresh cilantro leaves, chopped
Mix about 2 tbsp lime juice, crushed chile pepper and 1/4 tsp sea salt in a medium bowl.
Add chicken chunks and toss to coat chicken.
Halve radishes and slice thinly; transfer to a bowl of cool filtered water to which you’ve added 1/2 tsp sea salt.
Set a colander over a large bowl (sized to hold the chicken and radishes).
Heat about 2 tbsp oil in a large skillet or wok over high heat.
With a slotted spoon, transfer chicken to the hot skillet and fry, stirring frequently, for 3 minutes; the chicken will not brown, due to the residual moisture from the marinade.
Stir in the green garlic, chicken broth and the remainder of the lime/chile marinade.
Cover, reduce heat to medium-high, and cook for another 3 minutes.
Uncover and stir rapidly until the chicken is cooked through (break a piece in half and check that inside is white with no hint of pink).
With a clean slotted spoon (do not use, or wash in hot soapy water, the one that touched the raw chicken) transfer the chicken to the colander.
Cover to keep warm.
Add the radishes and another 1 tbsp of lime juice to the skillet over high heat.
Cook until just warmed through, about 30-45 seconds; you want the sauce to pick up some radish flavor, but for the radishes to retain some crispness.
Transfer with the slotted spoon to the colander.
Add the last 1 tbsp of lime juice, any marinade from the bowl under the colander, and 1 tsp of cornstarch to the skillet.
Stir vigorously to incorporate the cornstarch, scrape up any browned bits and reduce the sauce over high heat until it thickens (add more lime juice or chicken stock if your cornstarch remains lumpy).
Transfer the chicken mixture to the large bowl, add reduced sauce and cilantro.
Toss to combine, taste, and adjust seasonings.
Serve with whole wheat tortillas, rice or on top of fresh baby lettuce leaves.
From Local Kitchen Blog