Asian-Style Chicken and Vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It's a good way to eat your veggies! Serve over white rice and a little soy sauce and lime. 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 |
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 |
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.
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