Asian-Style Chicken and Vegetables

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

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.