Stir-Fried Chicken with Radishes, Chipotles, and Lime

• 9 large skinless boneless chicken thighs, fat trimmed, chicken cut into 1/2-inch pieces
• 4 tablespoons fresh lime juice
• 1 1/2 teaspoons crushed chipotle chilies*
• 6 teaspoons olive oil
• 9 green onions (white and pale green parts only), thinly sliced
• 1/2 cup canned low-salt chicken broth
• 18 radishes, trimmed, halved, thinly sliced crosswise, and 20 radish leaves, thinly sliced, reserved
• 2 tablespoons chopped fresh cilantro
• Lime wedges
• 12 hot corn tortillas

1. Combine chicken, 1 1/2 tablespoons lime juice, and crushed chipotles in large bowl.
2. Sprinkle with salt and pepper; toss to blend.
3. Let stand 10 minutes.
4. Heat 4 teaspoons oil in large nonstick skillet over high heat.
5. Add chicken mixture and saute 3 minutes.
6. Stir in green onions and broth; cover and cook 3 minutes.
7. Uncover and stir until chicken is cooked through and most liquid evaporates, about 2 minutes longer.
8. Stir in 1 1/2 tablespoons lime juice.
9. Season to taste with salt and pepper.
10. Transfer to bowl; cover to keep warm.
11. Heat remaining 2 teaspoons oil in same skillet over high heat.
12. Add radishes and saute 1 minute.
13. Stir in remaining 1 tablespoon lime juice.
14. Season with salt and pepper.
15. Add radishes and cilantro to bowl with chicken and toss to blend.
16. Divide chicken mixture among 6 plates.
17. Sprinkle with reserved sliced radish leaves.
18. Garnish with lime wedges.
19. Serve hot tortillas alongside.
20. *Crushed chipotle chilies (dried smoked jalapeno chilies) are available in the spice section of some supermarkets.

chicken thighs, lime juice, chipotle chilies, olive oil, green onions, chicken broth, radishes, fresh cilantro, wedges, corn tortillas

Taken from www.epicurious.com/recipes/food/views/stir-fried-chicken-with-radishes-chipotles-and-lime-104961 (may not work)