Stir-Fried Chicken With Radishes, Chipotle, and Lime


  • 9 large skinless boneless chicken thighs, fat trimmed, chicken cut into 1/2-inch pieces

  • 4 tablespoons fresh lime juice

  • 1 1/2 teaspoons crushed chipotle chilies*

  • 6 teaspoons olive oil

  • 9 green onions (white and pale green parts only), thinly sliced

  • 1/2 cup canned low-salt chicken broth

  • 18 radishes, trimmed, halved, thinly sliced crosswise, and 20 radish leaves, thinly sliced, reserved

  • 2 tablespoons chopped fresh cilantro

  • Lime wedges

  • 12 hot corn tortillas


  1. 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.

  2. 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.

  3. Divide chicken mixture among 6 plates. Sprinkle with reserved sliced radish leaves. Garnish with lime wedges. Serve hot tortillas alongside.

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