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
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.