1 1/2 pounds skinless, boneless chicken breast halves, pounded 1/2 inch
Salt and freshly ground pepper
2 tablespoons fish sauce (nam pla)
1 1/2 tablespoons light brown sugar
1 teaspoon granulated sugar
1/4 cup fresh lime juice
2 fresh Thai or serrano chiles, minced
1 garlic clove, minced
1 small jicama (about 1 pound), peeled and cut into matchsticks
2 large carrots, shredded
2 shallots, thinly sliced and separated into rings
3 tablespoons chopped cilantro
2 tablespoons mint leaves, torn
1/4 cup roasted unsalted peanuts, coarsely ground
How to Make It
Heat the oil in a large skillet. Season the chicken with salt and pepper and cook over high heat until golden on both sides and cooked through, about 8 minutes. Let cool, then tear the chicken into thin shreds.
Meanwhile, in a saucepan, combine the fish sauce with the brown and granulated sugars and cook over low heat, stirring, until dissolved. Let cool, then add the lime juice, chiles and garlic.
In a medium bowl, combine the chicken with the jicama, carrots, shallots, cilantro and mint. Add the dressing and peanuts, toss gently and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.