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Chinese Recipe : Hoisin Chicken and radish Stir Fry

Serves 4


Notes: If using ground ginger, add to skillet along with cornstarch.

  • 1 1/2 tsps. cornstarch
  • 2 tbsps. vegetable oil
  • 4 oz. fresh green beans, trimmed and cut in 1/2-inch pieces (1 cup)
  • 1 lb. boned and skinned chicken breasts, cut in 1/2-inch strips
  • 1 tbsp. minced fresh ginger
  • 1/4 cup hoisin sauce
  • 1 chicken bouillon cube
  • 1 1/2 cups trimmed and quartered radishes
  • 4 cups lettuce, cut in 1/2-inch strips


  1. In a cup combine cornstarch with 3/4 cup water; set aside.
  2. In a wok, heat oil until hot; add green beans, stirring to coat with oil.
  3. Add 2 tbsps. water; cover and cook until nearly crisp-tender, about 3 minutes, stirring once.
  4. Add chicken; cook, stirring occasionally, until chicken is nearly cooked, about 3 minutes.
  5. Add ginger; cook, stirring occasionally, until ginger is tender, about 1 minute.
  6. Add hoisin sauce, bouillon cube and reserved cornstarch mixture. Cook, stirring constantly, until mixture boils, about 1 minute.
  7. Add radishes; boil, stirring constantly, until mixture thickens, about 1 minute longer.
  8. In a large serving bowl place lettuce; spoon radish mixture over lettuce; toss to coat. Serve over steamed white rice, if desired.

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There is 1 comment
August 26, 2009 - 05:06
Subject: subscribe

can you please include me in your subscription

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