This gingery chicken stir-fry was born from my persistent craving for Chinese takeout—and from my digestive issues. You might ask why I’d want to strip a dish of all the aromatic flavor that alliums (like onion and garlic) can bring. Younger me would’ve asked the same question. But these days, my body has a tough time processing certain ingredients, and I’ve been forced to get creative and adapt my favorite meals. Even without alliums, this dish packs a punch—thanks to tang from black vinegar, umami from soy sauce, heat from ginger and crushed red pepper flakes, and a hint of sweetness from sugar. Quickly blistered, then simmered in the savory sauce, radishes transform into a softer, sweeter version of themselves, reminding me of braised daikon. This stir-fry is also low-FODMAP-friendly for those following the diet—there’s sugar instead of honey, cornstarch instead of flour, and radishes are a relatively gentle vegetable.
Read more: A Chicken Stir-Fry for People With Sensitive Stomachs
