Go Back
Dorothy Thomas

Chicken With Radish Chinese Recipe

A flavorful and comforting Chinese-style stir-fry featuring tender chicken and crisp radish in a savory, slightly sweet sauce. This dish is quick to prepare, nutritious, and perfect for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 450g 1 lb Chicken breast or thigh (sliced thinly)
  • 200g 2 cups Radish (daikon or red radish, sliced)
  • 3 cloves Garlic (minced)
  • 1 inch Ginger (julienned)
  • 30ml 2 tbsp Soy sauce
  • 15ml 1 tbsp Oyster sauce
  • 5g 1 tsp Sugar
  • ½ tsp White pepper
  • 15ml 1 tbsp Shaoxing wine (or dry sherry)
  • 30ml 2 tbsp Shaoxing wine (or dry sherry)
  • 120ml ½ cup Chicken broth
  • 5g 1 tsp Cornstarch (mixed with 1 tbsp water)
  • 1 stalk Green onion (chopped, for garnish)

Equipment

  • Wok or large skillet
  • Cutting board & knife
  • Measuring spoons/cups
  • Mixing bowls

Method
 

  1. In a bowl, combine sliced chicken with 1 tbsp soy sauce, Shaoxing wine, and white pepper. Let sit for 10 minutes.
  2. Heat 1 tbsp oil in a wok over medium-high heat. Add radish slices and stir-fry for 2-3 minutes until slightly softened. Remove and set aside.
  3. Add remaining oil to the wok. Stir-fry garlic and ginger until fragrant (30 seconds).
  4. Add marinated chicken and cook until no longer pink (4-5 minutes).
  5. Return radish to the wok. Add oyster sauce, remaining soy sauce, sugar, and chicken broth.
  6. Stir well, then simmer for 3-4 minutes.
  7. Pour in cornstarch slurry and stir until the sauce thickens (about 1 minute).
  8. Sprinkle with chopped green onions. Serve hot over steamed rice.

Notes

  • Substitutions: Use tofu instead of chicken for a vegetarian version.
  • Storage: Keeps well in the fridge for up to 2 days. Reheat gently.
  • Spice Option: Add chili flakes or Sichuan pepper for extra heat.