Stir-Fried Chicken with Radishes, Chipotles, and Lime
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 tablespoons chopped fresh cilantro
- lime wedges
- 4 tablespoons fresh lime juice
- 1/2 cup canned low-salt chicken broth
- Carbohydrate 28 g(9%)
- Cholesterol 274 mg(91%)
- Fat 53 g(81%)
- Fiber 5 g(20%)
- Protein 50 g(101%)
- Saturated Fat 14 g(68%)
- Sodium 302 mg(13%)
- Calories 788
Preparation 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.
Preparation 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.
