This gingery chicken stir-fry was born from my persistent craving for Chinese takeout—and from my digestive issues. You might ask why I’d want to strip a dish of all the aromatic flavor that alliums (like onion and garlic) can bring. Younger me would’ve asked the same question. But these days, my body has a tough time processing certain ingredients, and I’ve been forced to get creative and adapt my favorite meals. Even without alliums, this dish packs a punch—thanks to tang from black vinegar, umami from soy sauce, heat from ginger and crushed red pepper flakes, and a hint of sweetness from sugar. Quickly blistered, then simmered in the savory sauce, radishes transform into a softer, sweeter version of themselves, reminding me of braised daikon. This stir-fry is also low-FODMAP-friendly for those following the diet—there’s sugar instead of honey, cornstarch instead of flour, and radishes are a relatively gentle vegetable.
Read more: A Chicken Stir-Fry for People With Sensitive Stomachs
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Transfer stir-fry to a shallow bowl and top with cilantro leaves with tender stems. Serve with steamed rice.
