Jicama Chicken Saute Recipes

CELERY AND JíCAMA SAUTé

Steps:

• Peel strings from celery with a vegetable peeler, then cut celery on a long diagonal into 1/4-inch-thick slices. Peel jicama with a sharp knife and cut into 2- by 1/4-inch matchsticks.
• Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté garlic, turning, until golden on all sides, about 2 minutes. Discard garlic.
• Add celery to oil and sauté, stirring, until softened, about 3 minutes. Add jicama and sauté, stirring, until slightly translucent, about 5 minutes. Stir in remaining ingredients and remove from heat.

JICAMA CHICKEN SAUTE

Steps:

• 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.

SPICY CHICKEN AND JICAMA STEW

Steps:

• Combine chicken, chicken broth, diced tomatoes with their juices, jicama, onion, corn, peas, celery, squash, salt, pepper, and cayenne pepper in a large pot or Dutch oven. Bring to a low boil over medium-high heat; reduce heat to low and simmer for about 15 minutes. Adjust spices to personal taste if needed.
• Add sour cream to the soup and continue simmering until heated through, about 10 minutes.

CURRIED CHICKEN SALAD WITH JICAMA

Steps:

• Heat canola oil in a non-stick skillet.
• Sauté chicken for three minutes over medium-high heat.
• Add onion, sauté until translucent. Stir in curry powder. Sauté one minute over low heat.
• Remove chicken mixture from pan and place in refrigerator to cool completely.
• While chicken cools, prepare remaining ingredients.
• When chicken is cold, combine all ingredients.

CHICKEN STREET TACOS WITH CORN-JICAMA SALSA

Steps:

• For salsa, in a small bowl, combine the corn, beans, jicama, cilantro, lime juice, cumin and salt. Cover and refrigerate until serving. , For guacamole, in another small bowl, mash avocado. Stir in the tomato, lime juice and salt. Cover and refrigerate until serving., In a large resealable bowl, combine the chili powder, cumin, oregano and salt. Add chicken and toss to coat evenly. In a greased nonstick skillet, saute chicken until no longer pink. , Spread each tortilla with 2 tablespoons guacamole; top with chicken mixture and 1/4 cup salsa. Fold tortillas in half.

CHICKEN WITH SWEET JALAPENO SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Cook chicken in batches in oil in a large skillet over medium heat for 2-3 minutes on each side or until meat is no longer pink. Remove and keep warm., Saute onion and celery in the same pan until crisp-tender. Add the chicken broth, orange juice and thyme. Bring to a boil; cook until liquid is reduced by half. Stir in pepper jelly until melted. Remove from heat; stir in butter and parsley. Serve with chicken.