Asian-Style Chicken and Vegetables

Asian-Style Chicken and Vegetables

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"It's a good way to eat your veggies! Serve over white rice and a little soy sauce and lime."
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1 h servings 209 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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...

We made it and found it to be okay. There just wasn't enough flavor for our suiting. Changes: brown vs. white rice, fresh vs. ground ginger, added bean sprouts and other veg. on hand. With t...

Could not find jicama. Used parsnip instead. Worked just fine. Suggest steaming parsnip cubes until about half tender, then incorporating as directed. Also used cashew nuts- unsalted- as dir...

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