Jicama Chicken Saute Recipe

Name: Jicama Chicken Saute
Yield: 4 servings
Cuisine: American
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Jicama Chicken Saute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jicama Chicken Saute

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