Asian-Style Chicken and Vegetables Recipe - Allrecipes.com
Asian-Style Chicken and Vegetables Recipe
  • READY IN 1 hr

Asian-Style Chicken and Vegetables

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    1 hr

Directions

  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 More Reviews

Mar 19, 2014

love it

 
Feb 06, 2013

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 sugar and even though I had the cornstarch slurry mixed up and ready to go I decided it was unnecessary as there really wasn't much liquid to thicken. The flavors aren't quite there on their own, but that's ok because it was totally condiment-ready. I topped mine with a little sriracha and soy sauce and my husband topped his with sriracha and sweet chili sauce. You could absolutely use whatever kind of veggie you have on hand in this one.

 

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Nutrition

  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 507 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

JENISSE
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