Asian-Style Chicken and Vegetables

Asian-Style Chicken and Vegetables

2
JENISSE 0

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

Ingredients

1 h {{adjustedServings}} servings 209 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 507 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

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  1. 4 Ratings

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love it

I really like how simple and adaptable this recipe is and will almost definitely be making it again. The seasoning on the chicken is simple but delicious. I ended up leaving out the brown suga...