Jicama Chicken Saute - cooking recipe

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

Preparation

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.