Jicama Chicken Saute

READY IN: 30mins
Recipe by PaulaG

Jicama, there are 104 recipes using this large, bulbous, root vegetable. The jicama has a thin brown skin and white crunchy flesh. It should be peeled before using. This recipe caught my eye and I have managed to misplace the recipe twice. It sounds very good to me and I have plans on making it within the next couple of days. Recipe in from a Pampered Chef cookbook.

Top Review by Sydney Mike

For those who've never tasted jicama, you should! We really enjoy it raw (but peeled, of course!) & since we've begun trying it cooked (even if just a little), this recipe really caught my eye ~ This chicken dish is easy to make, & is satisfyingly tasty, too! Will definitely be making this one again & agian! Thanks for sharing it! [Tagged, made & reviewed in Gimme 5]

Ingredients Nutrition


  1. Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.
  2. In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.
  3. In wok, heat oil over medium high heat.
  4. Add the chicken; cook and stir until browned.
  5. Add jicama and bell pepper to wok.
  6. Cook 3 minutes, stirring often.
  7. Add broth mixture; cook and stir 3 minutes or until heated through.
  8. Serve over rice and garnish with peanuts.

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