Jicama Chicken Saute

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 11
• 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.

Reviews

[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]

 

[nemokitty]

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.

 

[yogiclarebear]

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.

 

[justcallmetoni]

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!

 

[tara portee]

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.