This Chicken and Vegetables Stir Fry is a really easy and yummy Chinese dish. You can cook this well even if you have never cooked before. Try this out. It is so so so yummy! In fact, you just need to cook this dish plus some rice and your meal is settled. Easy peasy!
Ingredients
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 ½ cup sliced mushrooms 1 tablespoon cornstarch ½ cup of water 1 tablespoon vegetable oil ½ cup cubed jicama 1 tablespoon brown sugar 1 tablespoon honey 1 tablespoon toasted sesame seeds 1 tablespoon chopped toasted peanuts Directions
Step 1 Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes. Step 2 Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until the broccoli is just tender, about 3 minutes; drain. Step 3 Whisk cornstarch and 1/2 cup water together in a bowl. Step 4 Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned about 5 minutes. Step 5 Stir cooked vegetables, jicama, brown sugar, and honey into the chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more. Step 6 Sprinkle sesame and peanuts over chicken and vegetables before serving.
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 ½ cup sliced mushrooms 1 tablespoon cornstarch ½ cup of water 1 tablespoon vegetable oil ½ cup cubed jicama 1 tablespoon brown sugar 1 tablespoon honey 1 tablespoon toasted sesame seeds 1 tablespoon chopped toasted peanuts Directions
Step 1 Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes. Step 2 Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until the broccoli is just tender, about 3 minutes; drain. Step 3 Whisk cornstarch and 1/2 cup water together in a bowl. Step 4 Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned about 5 minutes. Step 5 Stir cooked vegetables, jicama, brown sugar, and honey into the chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more. Step 6 Sprinkle sesame and peanuts over chicken and vegetables before serving.
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