Stir-Fried Chicken, Jícama, and Carrots with Ginger

Although jícama is usually served raw, it can be more interesting when cooked and seasoned, as in this light but substantial one-dish meal. Chicken thighs are more juicy and savory to my taste, but if white meat is your preference, substitute breasts and cut down on the cooking time. For variation, sprinkle with toasted sesame seeds or chopped peanuts. Serve with aromatic rice, quinoa, or millet.