Name: Black Vinegar Chicken With Radishes
Total time: 30 minutes
Yield: 4 servings
Ingredients: 1 2" piece ginger, peeled, finely chopped; ⅓ cup black (Chinkiang) vinegar; 3 Tbsp. soy sauce, preferably low-sodium; 1 Tbsp. sugar; 1 Tbsp. toasted sesame oil; ½ tsp. crushed red pepper flakes; 4 skinless, boneless chicken thighs (about 1 lb.), cut into 1" pieces; 2 Tbsp. cornstarch; 2 Tbsp. (or more) vegetable oil, divided; 1 bunch radishes, trimmed, halved, quartered if large; Cilantro leaves with tender stems and steamed rice (for serving)

Black vinegar chicken on a plate garnished with radishes and cilantro.

Photo by Travis Rainey, Food Styling by Leslie Garetto, Prop Styling by Alexandra Massillon

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.

Recipe notes

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