Jicama Chick-ama

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What's For Dinner?

Jicama Chick-ama

– by Jean Fisher

Crunchy jicama, seven other nutritious vegetables and canned chicken come together in a delicious stir fry. Ready in 30 minutes.

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Jicama Chick-ama

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Serves 4

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12 ounces jicama
4 stalks celery
4 carrots
8 radishes
2 tablespoons olive oil
1 cup water
1 cup orange juice
1/4 cup lemon juice
2 tablespoons hoison sauce
1 tablespoon & 1 teaspoon cornstarch
4 ounces green bell pepper
4 ounces red bell pepper
8 green onions
12 ounces canned chicken
4 ounces broccoli
1/4 cup sunflower seeds

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From kitchen to table in 30 minutes.

Directions

Peel jicama and cut into short strips. Thinly slice celery, carrot and radishes. Heat olive oil in a skillet on medium-high and stir fry jicama, celery, carrot and radishes for one minute stirring constantly.
Reduce heat to low.
Mix together water, orange juice, lemon juice and hoisin sauce. Stir in cornstarch and mix until dissolved.
Turn heat under skillet up to medium and stir sauce into vegetables.
Dice green and red bell peppers and stir into skillet.
Slice green onion and stir into skillet.
Drain canned chicken and stir into skillet.
Chop broccoli and place on top of meat and vegetables in skillet.
Continue cooking over medium until sauce thickens. Stir occasionally.
Sprinkle sunflower seeds over the top and serve.

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Nutritional information for Jicama Chick-ama

Calories: 419
Calories from Fat: 164.5

% Daily Value*

Total Fat 18.5g	29%
Saturated Fat 3.5g	16%
Cholesterol 37.5mg	13%
Sodium 359mg	15%
Total Carbohydrates 41.5g	14%
Dietary Fiber 11g	44%
Sugars 16g	~
Protein 25g	50%

Vitamin A	228%	Iron	21%
Vitamin C	283%	Calcium	23%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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