Mu Shu Chicken with Jicama

1. 1

   Cut chicken into 1/4-inch-thick strips and in a shallow baking dish stir together cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Sherry until combined well.

2. 2

   Add chicken to marinade and toss to coat well.

3. 3

   Marinate chicken, covered, at room temperature 15 minutes.

4. 4

   Preheat oven to 350 F.

5. 5

   In a bowl whisk together eggs, 1/2 teaspoon soy sauce, and salt.

6. 6

   Peel jcama and cut into sticks about 3 inches long and 1/4 inch thick.

7. 7

   Cut scallions into pieces about 1 1/2 inches long and halve white pieces lengthwise.

8. 8

   Wrap tortillas in a sheet of foil and heat in oven until hot, about 8 minutes.

9. 9

   While tortillas are heating, heat a wok or an 8- to 10-inch heavy skillet (preferably cast iron) over moderately high heat until a bead of water dropped on cooking surface evaporates immediately.

10. 10

    Add 1 1/2 tablespoons oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking.

11. 11

    Stir-fry eggs until just cooked through but not browned, about 10 seconds.

12. 12

    Transfer eggs to a bowl and break up into bite-size pieces.

13. 13

    Carefully wipe out wok or skillet with paper towels.

14. 14

    In wok or skillet heat 1 1/2 tablespoons oil until hot but not smoking.

15. 15

    Stir-fry jcama 30 seconds and add 1 tablespoon Sherry.

16. 16

    Add scallions and stir-fry 10 seconds, or until jcama is crisp-tender.

17. 17

    Add vegetables to eggs.

18. 18

    Add remaining 2 tablespoons oil to wok or skillet and heat until hot but not smoking.

19. 19

    Stir-fry chicken with marinade 1 minute, or until just cooked through.

20. 20

    Add vegetable mixture with remaining tablespoon soy sauce and reamining 1/2 tablespoon Sherry and stir-fry until heated through.

21. 21

    Divide chicken mixture between 2 plates and serve with tortillas for wrapping.

* Per serving · 4 servings · Values may vary.