Hoisin Chicken and Radish Stir Fry:

1 1/2 tsp. corn starch
2 Tbs. vegetable oil
4 oz. fresh green beans, trimmed and cut into 1/2" pieces
1 pound boneless, skinless chicken breasts cut into 1/2" strips
1 Tbs. grated fresh ginger
1/4 cup hoisin sauce
1 chicken bouillon cube
1 1/2 cups trimmed, quartered radishes
4 cups romaine lettuce cut into 1/2 inch strips
2 cups steamed rice (optional)


Serves 4

Combine cornstarch with 3/4 cup water and set aside.

In a large skillet heat oil until hot, add green beans, stirring to coat with oil. Add a tablespoons of water, cover and cook until nearly crisp-tender, about 3 minutes, stirring once. Add chicken and cook, stirring occasionally, until chicken is nearly cooked, about 3 minutes. Add ginger, cook, stirring occasionally until ginger is cooked, about 1 minute. Add hoisin sauce, bouillon cube and reserved corn starch mixture. Cook, stirring constantly, until mixture boils, about 1 minute. Add radishes and return to a boil. Stir constantly until mixture thickens, about 1 minute. Place lettuce in a large serving bowl. Spoon chicken mixture over lettuce and toss to coat. Serve over rice, if desired.