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.