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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
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