asian-style chicken and vegetables
Ingredients
- Servings: 4
- 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
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 1 hr
- 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.
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