Asian-Style Chicken and Vegetables

Recipe View 30 mins In a medium bowl, combine the cubed chicken with ground ginger, black pepper, garlic salt, and sesame oil. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. (30 minutes)

Recipe View 5 mins Bring a large pot of lightly salted water to a rolling boil. Add the broccoli florets, sliced bell pepper, and mushrooms. Cook for approximately 3 minutes, or until the broccoli is bright green and just tender-crisp. Immediately drain the vegetables and set aside. (5 minutes)

Recipe View 2 mins In a small bowl, whisk together the cornstarch and water until smooth, creating a slurry. This will help thicken the sauce later. Set aside. (2 minutes)

Recipe View 7 mins Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken and stir-fry until lightly browned on all sides, about 5 minutes. Ensure the chicken is not fully cooked at this stage, as it will continue to cook with the vegetables. (7 minutes)

Recipe View 3 mins Add the cooked vegetables, cubed jicama, brown sugar, and honey to the skillet with the chicken. Stir-fry for about 2 minutes to combine and heat through. (3 minutes)

Recipe View 7 mins Pour the cornstarch slurry over the chicken and vegetables. Continue to cook and stir until the sauce thickens and the chicken is cooked through, about 5 minutes more. The chicken should no longer be pink in the center, and the vegetables should be coated in a glossy sauce. (7 minutes)

Recipe View Transfer the Asian-Style Chicken and Vegetables to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and chopped toasted peanuts for added flavor and texture. Serve immediately over steamed white rice or your choice of grain.