Jicama Chicken Saute

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  boneless skinless chicken breast halves, cut into 1-inch cubes
• 1⁄4 teaspoon salt
• 1  teaspoon curry powder, divided
• 1⁄2 cup chicken broth
• 2  green onions, thinly sliced
• 1⁄4 teaspoon crushed red pepper flakes
• 1  tablespoon olive oil
• 2  cups jicama, julienne-cut
• 1  red bell pepper, diced
• 1⁄4 cup  dry roasted peanuts
•  hot cooked rice

Directions

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.