Stir Fried Chicken With Radishes Chipotles And Lime Recipes

STIR-FRIED CHICKEN WITH RADISHES, CHIPOTLES, AND LIME

Steps:

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

CHIPOTLE LIME CHICKEN STIR FRY

Steps:

• Spray a short burst of non-stick olive oil in a large skillet.
• In a medium bowl, combine corn, beans, chilis, tomatoes, and seasonings.
• Cut lime and save 2 quarters for garnish. Squeeze the rest into the bowl and mix.
• Cook chicken until almost done. Add other ingredients and stir fry until it bubbles, then simmer until evenly hot.
• Serve over greens, chips, tortillas. Garnish with lime and cilantro, and cheese and sour cream if you wish.

SHEET-PAN MISO CHICKEN WITH RADISHES AND LIME

Steps:

• Heat oven to 450 degrees. Place one rack in the middle of the oven and another about 6 inches from the broiler.
• On a large baking sheet, drizzle the chicken all over with 1 tablespoon oil, then season all over with salt and pepper. In a medium bowl, mash together the ghee and miso until combined. Lift up the skin on one chicken thigh, carefully creating a space between the skin and meat, and place about 1/2 teaspoon miso-ghee mixture inside. Close the pocket, then lightly press on top of the skin to spread it around. Repeat with remaining chicken thighs, adding 1/2 teaspoon miso-ghee mixture to each. Massage another 1 1/2 teaspoons mixture all over the chicken, leaving about 1 teaspoon miso-ghee mixture remaining in the bowl.
• Arrange the chicken skin-side up, evenly spaced apart, and roast on the middle rack for 15 minutes.
• In the same mixing bowl, toss the radishes with the remaining miso-ghee mixture and the remaining 1 tablespoon oil. Season with salt and pepper.
• After the chicken has roasted for 15 minutes, scatter the radishes around the chicken and cook until radishes are tender and lightly browned and chicken is cooked through (the temperature in the thickest part of the thigh should reach 165 degrees), another 10 to 15 minutes.
• If the chicken skin is not as browned as you'd like, broil on the rack near the broiler until the skin is crispy and golden, 1 to 2 minutes.
• Squeeze the lime juice over chicken and radishes, then garnish with the scallions and sesame seeds, if using. Divide among plates and serve.

SWEET AND SOUR STIR-FRIED RADISHES WITH THEIR GREENS

Steps:

• Cut away greens from radishes and trim off bottoms of the stems. Wash in 2 changes of water and spin dry. Chop coarsely. Trim away tips of radishes and quarter lengthwise if large, cut in half if small.
• In a small bowl or measuring cup combine soy sauce, vinegar, agave nectar or honey, and stock or water. Have all ingredients within arm's length of your burner.
• Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Add oil to wok or pan and swirl to coat sides, then add garlic and ginger and stir-fry for no more than 10 seconds. Add white parts of scallions and stir-fry for 30 seconds to a minute. Add radish greens, salt and pepper and stir-fry for 1 to 2 minutes more, until they wilt, and stir in radishes. Stir-fry for 1/2 minute and add soy sauce mixture. Stir-fry for a minute more, then stir in ilantro and scallion greens, stir together for a few seconds, add cornstarch slurry and stir until vegetables are glazed (less than 30 seconds). Remove from heat and serve.

FRESH LIME CHICKEN STIR-FRY

Steps:

• Cut chicken into 1/2-inch bite-size strips.
• Slice onion into thin wedges.
• Peel and cut carrots lengthwise, then slice on the diagonal,.
• Core and seed pepper, then cut thin julienne strips.
• Finely grate peel from half a lime. Squeeze out 3 tablespoons juice from the limes.
• Heat oil in wok or large frying pan set over high hear. Add chicken, garlic, ginger, and chili flakes. Stir-fry until chicken is golden, about 3-4 minutes.
• Add onion, carrots, and soy sauce. Stir-fry for 2 more minutes.
• Add peppers, lime juice and peel, then stir-fry until pepper is tender-crisp, about 2 minutes. Great over noodles.