- 2 skinless, boneless chicken breast halves - cut into cubes
- 1 teaspoon ground ginger
- 1 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 1 tablespoon sesame oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1/2 cup sliced mushrooms
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 tablespoon vegetable oil
- 1/2 cup cubed jicama
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chopped toasted peanuts
- Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
- Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
- Whisk cornstarch and 1/2 cup water together in bowl.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
- Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
- Sprinkle sesame and peanuts over chicken and vegetables before serving.
04/02/2018
recipepes.com
Asian-Style Chicken and Vegetables, recipe
PT15M
PT1H
5
455 calories