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Jicama Chicken Saute

Featured in the Honolulu Star-Advertiser on January 25, 2012.

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Ingredients:

Jicama Chicken Saute

  • 2 boneless skinless chicken breast halves, cut into 1-inch cubes
  • 1/4 teaspoon kosher 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 (optional)

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 optional peanuts.

Makes 4 servings.

Approximate Nutrient Analysis per serving (including optional peanuts):
170 calories, 5 g fat, 1 g saturated fat, 50 mg cholesterol, 300 mg sodium, 9 g carbohydrate, 4 g fiber, 3 g sugar, 21 g protein

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