2 lb. Chicken thighs (5 or 6 thighs)
½ Tbs. cornstarch
1 tsp. brown sugar
2 Tbs. Scotch or Bourbon
2 Tbs. soy sauce
2 tsp. Asian (dark) sesame oil
1 lb. Jicama
3 med. Carrots
2-inch chuck of ginger
2 green onions
2 Tbs. corn or peanut oil
1. Remove skin, fat, and bones from chicken. Cut meat into thin strips about 2 inches long.
2. Combine cornstarch, brown sugar, and whiskey in a dish that will hold the chicken, stirring to blend. Add soy sauce and sesame oil. Add chicken and toss. Cover and marinade 15 to 60 minutes, as convenient.
3. Quarter Jicama. With paring knife, pull off skin with as much of the fibrous underlayer as will come off easily. Pare off remaining fibers. Cut into batons about ¼-inch thick and 1½-inch long.
4. Peel carrots. Slice 1/8-inches thick on the diagonal. Peel ginger; cut into finest julienne, to equal 1½ Tbs. Thin slice green onions, separating light and dark parts.
5. Heat wok or wide skillet over moderate heat. Add 1 Tbs. oil. Add chicken strips. Cook until nearly done, about 3 minutes, tossing occasionally and pressing against pan. Transfer to dish.
6. Add remaining 1 Tbs. oil to pan. Add white part of green onion and ginger; toss. Add Jicama and carrots; toss 1 minute. Cover and cook until vegetables lose their raw crunch, about 2 minutes. Return chicken to pan, add green parts of green onions, and toss a few seconds to mix. Serves 4.
