Name: Jicama Chicken Saute
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
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

5

Recipe by PaulaG

6

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Jicama Chicken Saute created by yogiclarebear

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
Serves:
Units:

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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

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

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RECIPE MADE WITH LOVE BY

@PaulaG

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@PaulaG

Contributor

"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."

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review by Sydney Mike

11/12/2009

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]

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review by nemokitty

9/9/2009

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.

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photo by yogiclarebear

5/29/2008

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review by yogiclarebear

5/29/2008

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.

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photo by justcallmetoni

12/18/2007

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