Ingredients
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1/4 teaspoon salt
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1 teaspoon curry powder, divided
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1/2 cup chicken broth
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2 green onions, thinly sliced
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1/4 teaspoon crushed red pepper flakes
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1 tablespoon olive oil
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2 cups jicama, julienne-cut
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1 red bell pepper, diced
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1/4 cup dry roasted peanuts
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hot cooked rice
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2 boneless skinless chicken breast halves, cut into 1-inch cubes
Instructions
- 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.