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Asian-Style Chicken and Vegetables
Asian-Style Chicken and Vegetables
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Savory stir-fried chicken with crunchy veggies and jicama cubes for a delightful twist.
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
  • 0.5 cup sliced mushrooms
  • 1 tablespoon cornstarch
  • 0.5 cup water
  • 1 tablespoon vegetable oil
  • 0.5 cup cubed jicama
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon chopped toasted peanuts
Instructions:
  • Combine chicken with fragrant ground ginger, zesty black pepper, savory garlic salt, and aromatic sesame oil in a bowl. Cover and chill in the refrigerator for 30 minutes.
  • 1. Bring a pot of generously salted water to a boil. Add broccoli, bell pepper, and mushrooms. Cook until broccoli is tender but with a slight crunch, about 3 minutes. Drain well.
  • Combine cornstarch and 1/2 cup of water, whisking until smooth in a bowl.
  • In a large skillet or wok over medium-high heat, heat vegetable oil. Cook chicken, stirring occasionally, until lightly browned, approximately 5 minutes.
  • Combine cooked vegetables, crunchy jicama, rich brown sugar, and sweet honey with the chicken. Pour in the cornstarch mixture and cook while stirring until the chicken is fully cooked, approximately 5 minutes more.
  • Before serving, generously scatter a flavorful mix of sesame seeds and crunchy peanuts over the deliciously cooked chicken and vegetables.

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