Thai Chicken and Jicama Salad

• 1 tablespoon vegetable oil
• 1 1/2 pounds skinless, boneless chicken breast halves, pounded 1/2 inch thick
• 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

1. Heat the oil in a large skillet.
2. Season the chicken with salt and pepper and cook over high heat until golden on both sides and cooked through, about 8 minutes.
3. Let cool, then tear the chicken into thin shreds.
4. Meanwhile, in a saucepan, combine the fish sauce with the brown and granulated sugars and cook over low heat, stirring, until dissolved.
5. Let cool, then add the lime juice, chiles and garlic.
6. In a medium bowl, combine the chicken with the jicama, carrots, shallots, cilantro and mint.
7. Add the dressing and peanuts, toss gently and serve.

vegetable oil, skinless, salt, fish sauce, light brown sugar, sugar, lime juice, fresh thai, garlic, jicama, carrots, shallots, cilantro, mint, peanuts

Taken from www.foodandwine.com/recipes/thai-chicken-and-jicama-salad (may not work)