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Jicama, a type of root vegetable, makes a great stand-in for more traditional water chestnuts, giving the dish a nice crunchy element. Eat this dish on its own or with a little steamed brown rice.

Body+Soul, October 2009

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prep:
25 mins
total:
25 mins
Yield:
Makes 4 cups
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Ingredients

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Directions

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  • Toss chicken with 1 tablespoon cornstarch. In a small bowl, whisk together broth, vinegar, sugar, garlic chili sauce, soy sauce, and remaining cornstarch; set aside.

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  • In a large nonstick skillet, heat oil over medium-high. Saute chicken until golden brown and cooked through, 8 to 10 minutes; remove chicken and set aside. Add leek, jicama, bell pepper, ginger, and garlic; cook, stirring frequently until jicama is crisp-tender, about 3 minutes. Return chicken to pan along with watercress; cook until watercress has wilted, about 2 minutes.

  • Whisk soy sauce mixture, then add to pan. Bring to a simmer and cook, stirring constantly until the sauce has thickened, about 1 minute. Serve immediately.

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