We like the hint of flavor peanut oil adds to this stir-fry.
Cover and refrigerate for 20 minutes.
Set near the stove.
Photo: Jacob Fox
Toss radishes and cucumber with the remaining 3 teaspoons vinegar and 1 teaspoon brown sugar in a medium bowl.
Sprinkle chicken with cornstarch; toss to coat.
Heat oil in a large flat-bottom wok or cast-iron skillet over medium-high heat.
Add the chicken and cook, undisturbed, for 1 minute.
Continue to cook, stirring often, until crispy and cooked through, 5 to 7 minutes more.
Add the orange juice mixture and cook, stirring constantly, until well coated.
Add green beans and cook until tender-crisp, about 2 minutes.
Serve over rice, topped with the radish mixture and peanuts.
Sprinkle with sesame seeds and scallions, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
