Asian-Style Chicken and Vegetables

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

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.