ASIAN-STYLE CHICKEN AND VEGETABLES

Asian-Style Chicken and Vegetables image

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

Provided by JENISSE

Time 1h

Yield 4

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 507.3 mg, Sugar 9.7 g