Ingredients
4 teaspoons extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut crosswise into ½-inch-wide strips
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 (½-pound) jícama, peeled and cut into thin matchsticks (substitute water chesnuts if you can't find this item)
1 medium sweet onion, cut into very thin half-rings
Salt
2 cups cherry tomatoes, halved
⅓ cup chopped fresh cilantro

Directions

1. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and sprinkle with the cumin and cayenne.
2. Cook, stirring, until the spices are fragrant, 30 seconds.
3. Stir in the jícama, onion, and salt to taste. Cover and cook for 3 minutes to slightly wilt the onion.
4. Stir in the cherry tomatoes, cover, and cook for 2 minutes longer.
5. Uncover, stir, and cook for another 2 minutes to concentrate the liquid in the bottom of the pan. Stir in the cilantro and serve hot.

Ready in: 25 minutes