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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 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

Nutrition Info

209.3 calories carbohydrate: 16.1 g cholesterol: 30.4 mg fat: 10.4 g fiber: 2.7 g protein: 13.8 g saturatedFat: 1.7 g servingSize: - sodium: 507.3 mg sugar: 9.7 g transFat: : - unsaturatedFat: : -

Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl, cover and refrigerate for 30 minutes.
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.
Whisk cornstarch and 1/2 cup water together in bowl.
Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
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.
Sprinkle sesame and peanuts over chicken and vegetables before serving.

4 servings

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