Garlic Scape, Radish and Chicken Stir-Fry

Red Hook CSA member Stacy Cowley’s “Operation Veggie Decimation” blog probably struck a chord with many of us who have been vaguely alarmed by the increasing amount of vegetables in our fridges. As I scanned the internet for ways to use my garlic scapes last week, I found a chicken stir-fry recipe that called for scapes and radishes, as well as optional snow peas or sugar snap peas.

Since I still had both types of peas from previous CSA shares, this recipe from Fresh Earth Farms was the winner for a weekend dinner. Though cracking open a beer at 11 am as I peered into the vegetable crisper caused a few raised eyebrows, I assured everyone that the beer was for marinating the chicken. After all, the vegetable bounty hasn’t driven me to morning drinking…yet. –Josie Rubio

{Recipe after the jump.}

Marinating the chicken in beer, soy, Worcestershire sauce, garlic and onion powder really made for flavorful stir-fry. The radish rounds’ crispy texture reminded me of water chestnuts. And I was also happy to have so many peas to use in the stir-fry, since I tend to eat half of them while I’m cooking anyway. Here’s my amended recipe. I served my stir-fry with bok choy sautéed with garlic.

Garlic Scape, Radish and Chicken Stir-Fry

Cooking time: 30 minutes, plus 1 to 3 hours of chicken marinade time

Serves: 4


  • Chicken breast, cut into 1 to 1½-inch pieces
  • ½ to 1 bottle of beer
  • ¼ cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 1½ tsp onion powder
  • 1½ tsp garlic powder
  • 2 tbsp sesame oil
  • Garlic scapes cut into 1-inch pieces
  • Radishes, sliced into thin rounds
  • 1-2 cups snow peas, sugar snap peas, broccoli (or any vegetables that are appropriate for stir-fry)
  • 1 tsp corn starch


In a large Ziploc bag, add the beer, soy, Worcestershire, onion and garlic powders and mix. Marinate the chicken pieces in the sauce for 1 to 3 hours. After the chicken is done marinating, heat a skillet on medium-high and sauté the chicken pieces on both sides. Put cooked chicken on plate and cover.

Pour about ½ the marinade into a saucepan and bring to a simmer. Cook marinade for 5-8 minutes, and allow it to cook down.

In a large skillet add sesame oil and heat. When the oil shimmers add the garlic scapes and cook for about 2 minutes. Add radishes and peas, as well as any additional vegetables and toss. Turn skillet heat down to low and cook the vegetables.

In a mixing cup, mix corn starch and about 1 tablespoon cold water.  Stir until it’s a thin paste, then pour 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 vegetables and chicken together to coat.

Once everything is mixed, serve over white or brown rice!


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