This is a super simple way to use this early week CSA share of garlic scapes (what the heck are they!?) and radishes. Adapted from a recipe from Chicken Thistle Farm.
garlic scapes cut into 1″ long pieces
radishes sliced into thin rounds (save some of the really tender leaves and rip them into small pieces)
2c. optional –snow peas, sugar snap peas, broccoli or even a stir fry mix
boneless pieces of grass-fed chicken
½ to 1 whole bottle of beer
1/4c. soy sauce
2 TBS Worcestershire sauce
1 1/2 t. onion and garlic powder, each
2T. sesame oil
pinch or 3 of optional hot pepper flakes
1/2 T. corn starch
To a large zip-top bag, add the beer, soy, Worcestershire, onion and garlic powders and mix. Then add sesame oil and pepper flakes. Marinate the chicken pieces in the sauce for 1- 3 hours.
Heat skillet on medium-high and sauté the chicken pieces on both sides. Place cooked chicken on plate and cover.
Pour about 1/2 the marinade juice into a sauce pan and bring to a simmer. Cook marinade for 5-8 minutes. You want to let this cook down.
In a large skillet add oil and heat. When the oil shimmers add the garlic scapes and cook for about 2 minutes. Add sliced radishes and any of the optional veggies you may have and toss. While this is cooking, slice chicken pieces into thin strips and add them to the skillet – toss. Turn skillet heat down to low.
In a mixing cup, mix corn starch and about 1T cold water. Stir until it’s a thin paste – pour that into the simmering, cooked-down marinade and whisk to mix. The mixture should bubble with the heat and start to thicken. Pour the mixture into the skillet. Toss the fresh veggies and chicken together to coat well. Throw in the small torn radish leaves and toss again.
Serve with brown rice and a spring green salad. Break out the chopsticks and enjoy!