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Chicken Hoisin Chicken and Radish Stir Fry

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“Chicken and duck are the principal poultry in the Chinese kitchen.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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