This tan-skinned tuber has a mild, nondescript flavor, but a nice crunchy texture. It's a good, cheap substitute for water chestnuts in stir-fries. Since it doesn't discolor, it's also a great vegetable to serve raw on a crudité platter. Peel it before using. It can be baked as well.
Chicken Stir-Fry with Jicama
2 Boneless, skinless chicken breasts, sliced thin
1 medium yellow onion, halved and cut into sections
1 medium Jicama, peeled and sliced into thin sticks (about 1/4" square)
1 cups snow pea pods (trim both ends off)
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 carrot, peeled and slicked into thin sticks (about 1/4" square)
1" piece of fresh ginger root, peeled and minced (or 1 teaspoon ground ginger)
4-5 garlic cloves, minced (or 1-2 teaspoons minced garlic, or 1 teaspoon garlic powder)
1 teaspoon ground coriander
3 tablespoons Soy Sauce
1 tablespoon rice wine vinegar
1/4 cup sherry or rice wine
1 tablespoon cornstarch, dissolved in 1/4 cup water
3 tablespoons vegetable or peanut oil
1 teaspoon sesame oil
Heat the vegetable or peanut oil in a wok or a large skillet (non-stick if you have it) over high heat. That's a handy thing to know about woks, by the way-things won't stick if you cook them on high heat.
Add the garlic and ginger, cook for 1 minute.
Then add the chicken, and stir-fry it until it's done-about 5 minutes.
Now add the soy sauce, wine or sherry, spices, vinegar, and the cornstarch/water mix.
Mix well, then add the vegetables. Toss the vegetables thoroughly, then cover and let the whole thing steam for about 5 minutes.
*** snack tip*** Slice up jicama and top it with low-fat cheese or garlic powder and oregano. Bake the slices into crispy chips and enjoy!
I hope this was helpful,Good Luck!!! :)