Sautéed radishes give a nice kick to this dish, an easy version of fajitas.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 3
Divide chicken mixture among 6 plates. Sprinkle with reserved sliced radish leaves. Garnish with lime wedges. Serve hot tortillas alongside.
Step 4
*Crushed chipotle chilies (dried smoked jalapeño chilies) are available in the spice section of some supermarkets.
