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Black Vinegar Chicken With Radishes
This gingery stir-fry features chicken and radishes in a tangy black vinegar sauce, making it an excellent option for a weeknight dinner.
👥 4 Servings👤 Kate Kassin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●spatula
- ●skillet
- ●pan
📝 Preparation Steps
1
Stir one 2" piece ginger, peeled, finely chopped, ⅓ cup black (Chinkiang) vinegar, 3 Tbsp. soy sauce, preferably low-sodium, 1 Tbsp. sugar, 1 Tbsp. toasted sesame oil, ½ tsp. crushed red pepper flakes, and 2 Tbsp. water in a small bowl to combine. Set vinegar mixture aside.
2" piece ginger, peeled, finely chopped1. soy sauce, preferably low-sodium3 Tbsp. (or more) vegetable oil, divided2 Tbsp. sugar1 Tbsp. toasted sesame oil1 Tbsp
2
Using a rubber spatula, toss 4 skinless, boneless chicken thighs (about 1 lb.), cut into 1" pieces, 2 Tbsp. cornstarch, and 1 Tbsp. vegetable oil in a medium bowl to coat and set aside.
. cornstarch2 Tbsp. (or more) vegetable oil, divided2 Tbsp
3
Heat remaining 1 Tbsp. vegetable oil in large nonstick skillet over medium-high. Cook 1 bunch radishes, trimmed, halved, quartered if large, mostly undisturbed, until blistered in spots, 6–⏱️ 8 minutes. Using a slotted spoon, transfer to a small bowl.
bunch radishes, trimmed, halved, quartered if large1
4
Cook reserved chicken in same pan, tossing occasionally and adding up to 2 tsp. more oil if pan is looking dry, until chicken is golden brown and nearly cooked through, 7–⏱️ 9 minutes. Return radishes to skillet, then mix in reserved vinegar mixture and cook, stirring occasionally, until sauce is glossy and coats chicken, about ⏱️ 4 minutes.
5
Transfer stir-fry to a shallow bowl and top with cilantro leaves with tender stems. Serve with steamed rice.
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