Asian-Style Chicken and Vegetables recipe

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Ingredients

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
½ cup sliced mushrooms
1 tablespoon cornstarch
½ cup water
1 tablespoon vegetable oil
½ cup cubed jicama
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon toasted sesame seeds
1 tablespoon chopped toasted peanuts

Nutrition Info

209.3 calories
carbohydrate: 16.1 g
cholesterol: 30.4 mg
fat: 10.4 g
fiber: 2.7 g
protein: 13.8 g
saturatedFat: 1.7 g
servingSize: -
sodium: 507.3 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

It's a good way to eat your veggies! Serve over white rice and a little soy sauce and lime.

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