Asian-Style Chicken and Vegetables Recipe

  • 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
  1. Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
  2. 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.
  3. Whisk cornstarch and 1/2 cup water together in bowl.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
  5. 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.
  6. Sprinkle sesame and peanuts over chicken and vegetables before serving.