Ingredients
4
4 servings
- •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
- 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.
Nutritional Facts
Per 4 servings
- Calories: 209
- Carbohydrate: 16g
- Fat: 10g
- Fiber: 3g
- Protein: 14g
- Sugar: 10g
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