Buckwheat With Chicken And Radishes Recipe

Prepare Ingredients

1. Begin by measuring approximately 168 grams (1 cup) of buckwheat and rinsing it under cold water. 2. Weigh out about 100 grams (3.5 ounces) of chicken breast and trim any excess fat. 3. Measure approximately 50 grams (about 5 medium) radishes and slice them thinly. 4. Chop approximately 15 grams (1/4 cup) of green onions for garnish.

Cook Buckwheat

1. In a medium saucepan, combine the rinsed buckwheat with 2 cups of water and a pinch of salt. 2. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the buckwheat is tender and most of the water has been absorbed, about 10 to 12 minutes. 3. Once cooked, fluff the buckwheat with a fork and set aside to cool slightly.

Cook Chicken

1. Season the chicken breast with salt and pepper. 2. In a skillet over medium heat, add a touch of oil and cook the chicken breast until it is fully cooked through and golden on both sides, about 6 to 8 minutes per side. 3. Once cooked, allow the chicken to rest for a few minutes before slicing it into strips or cubes.

Assemble the Dish

1. In a large mixing bowl, combine the cooked buckwheat, sliced chicken, and radishes. 2. Gently toss the ingredients together. 3. Serve the mixture on plates and garnish each serving with the chopped green onions.