Chicken and jicama stir-fry with millet rice
Tender chicken strips stir-fried with crisp, sweet jicama and carrot, served with nutty millet rice — simple, gentle and free of common allergens.
- 50 min
- Serves 3
- Stir-fry
- Easy
Why it suits you: A Special (allergic) constitution reacts easily, and the seasonal change at Start of Winter often sets off nasal allergies and itchy skin. This meal avoids shellfish, oyster sauce and nuts, pairing simple stir-fried chicken and crisp jicama with digestion-friendly millet rice — gentle food you can eat with confidence.
Method
Prep 20 min · Cook 30 min- 1Rinse the millet and rice and cook in a rice cooker with the usual amount of water.
- 2Toss the chicken with the soy sauce, cornflour and a little of the oil and leave for 10 minutes. Peel the jicama and carrot and cut into batons.
- 3Heat the remaining oil in a wok and stir-fry the chicken until it turns white and is almost cooked. Set aside.
- 4Fry the garlic until fragrant, add the jicama and carrot and stir-fry over high heat for 2 minutes with 2 tbsp water. Return the chicken, toss, season with salt and serve with the millet rice.
Cautions
- If you're sensitive to chicken, use pork fillet instead. Millet rice hardens as it cools, so eat it warm.
Chef's tips
- Add the jicama late and stir-fry fast over high heat to keep it crisp. No millet? Use brown rice instead.
The TCM view
Chicken is sweet and warm, warming the middle and building qi. Jicama is sweet and cool, generating fluids and easing dryness. Millet is sweet, salty and cool, strengthening the spleen and stomach and calming the mind. Carrot is sweet and neutral and aids digestion. The warm chicken balances the cool jicama and millet, making a mild everyday dish for sensitive constitutions.
