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]
We really liked this! I had to use regular onion since that's all I had and I added minced garlic. We definitely liked the crunch of the jicama. Will go in the keeper file. Thanks for posting.
This was really great! I am so glad to have found a main dish using jicama. The jicama had the crunch of a water chestnut, with just a touch of sweetness, like a snap pea- delicious! I made this using only 1/2 tsp of oil, and omitting the peanuts. I also added some garlic. I served the 4 servings for two people, it was a great main dish, healthy, filling, and very flavorful. Next time I will add more broth to make it more saucy, and maybe some ginger.
Fast, simple and healthy with outstanding results I really loved this meal. I followed the recipe pretty much as presented doubling the green onions for additional color and skipping the nuts because I had none. To create a bit of glaze to the pan juices, I stirred in a pinch of arrowroot. I loved the contrast between the spicy sauce and the sweetness of the peppers and jicama. The crunch from the veggies was perfect with these cooking times. Thanks Paula!
I really liked this. The jicama was a terrific change of pace. A little fresh ginger might have been nice. I utilized a slightly different sequence in the cooking. I sauteed the chicken first, removed it from the pan, set to the side, cooked the veggies longer than called for and towards the end returned the chicken to the pan. And even my spice phobic husband could tolerate the little touch of curry.