Ever find yourself staring into the fridge, wondering what to make for dinner? I know the feeling! That's how this Apple Cider Vinegar Chicken Stir-Fry with Radishes came about. I was rummaging through my veggie drawer, spotted some forgotten radishes, and thought, 'Why not?' And let me tell you, it was a happy accident! The tangy apple cider vinegar, combined with the slight peppery bite of the radishes, creates a flavor explosion that's both comforting and exciting. Trust me, this isn’t your run-of-the-mill stir-fry – it's got a little je ne sais quoi that will have you coming back for seconds. It's quick, it's easy, and it's surprisingly delicious, a perfect dish for a busy weeknight or when you want to impress someone without slaving away in the kitchen for hours. It’s also a conversation starter – who expects radishes in a stir-fry, right?
What makes this stir-fry special is the balance of flavors. The apple cider vinegar brings a bright, tangy note that cuts through the richness of the chicken, while the radishes add a refreshing, peppery crunch. A touch of honey (or sugar) sweetens the deal, creating a symphony of tastes that dance on your tongue. And the best part? It’s super customizable! Feel free to throw in other veggies you have on hand – bell peppers, snap peas, or broccoli would all be great additions. You can also adjust the sweetness or tanginess to your liking. The recipe is really more of a guideline – have fun with it and make it your own! I once accidentally used rice vinegar instead of apple cider and my family enjoyed it more than the apple cider version. A happy, yet weird little accident that I might not have discovered otherwise.
Required Equipments
- Wok or large skillet
- Cutting board
- Chef's knife
- Mixing bowls
- Measuring spoons and cups
Apple Cider Vinegar Chicken Stir Fry with Radishes: Frequently Asked Questions
Apple Cider Vinegar Chicken Stir Fry with Radishes
This Apple Cider Vinegar Chicken Stir-Fry with Radishes is a surprisingly delicious and easy dish that combines tangy and peppery flavors. It's perfect for a quick weeknight meal and a great way to use up those radishes in your fridge!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 7 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prep the chicken: Cut the chicken breasts into 1-inch cubes. You don't want them too small or they'll dry out.
- Marinate the chicken: In a bowl, whisk together the apple cider vinegar, soy sauce, honey (or sugar), minced garlic, ginger, and a pinch of black pepper. Add the chicken and toss to coat. Let it marinate for at least 15 minutes, or up to 30 minutes if you got the time.
- Get your veggies ready: While the chicken marinates, slice the radishes thinly. If you're using large radishes, you can halve or quarter them first. Also, dice the onion and set aside.
- Heat up the wok: Heat a tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Make sure it's nice and hot before adding the chicken.
- Cook the chicken: Add the marinated chicken to the wok in a single layer. Don't overcrowd it, or it won't brown properly. Cook for about 5-7 minutes, or until the chicken is cooked through and slightly caramelized. Remove the chicken from the wok and set aside.
- Sauté the onions: Add another tablespoon of vegetable oil to the wok. Add the diced onion and cook for about 3-4 minutes, or until softened and translucent.
- Add the radishes: Toss in the sliced radishes and stir-fry for about 2-3 minutes, until they're slightly tender-crisp. Don't overcook them, or they'll lose their crunch.
- Combine everything: Return the cooked chicken to the wok with the onions and radishes. Stir to combine.
- Make the sauce: Pour in the remaining marinade from the chicken bowl. Stir well to coat everything evenly. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.
- Garnish and serve: Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately over rice or quinoa. It’s even good on its own if you're keeping things low-carb.
- Serve with love: Okay, this step may sound crazy but presentation is key. Try serving with some fresh herbs sprinkled on top, or even a side of steamed greens. Now, dig in and enjoy! I just know your gonna think it's divine.
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha.
- Serve over rice, quinoa, or enjoy on its own for a low-carb option.
- Feel free to substitute other vegetables like bell peppers, snap peas, or broccoli.
🍎 Nutrition
Calories: 320 kcal
Protein: 35 g
Fat: 12 g
Carbohydrates: 18 g
Fiber: 2 g
Calcium: 45mg
