INGREDIENTS

INSTRUCTIONS

Cut chicken into 1/4-inch thick strips and in a shallow baking dish stir
together cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Sherry until
combined well. Add chicken to marinade and toss to coat well. Marinate
chicken, covered, at room temperature 15 minutes.
Preheat oven to 350 degrees.
In a bowl, whisk together eggs, 1/2 teaspoon soy sauce, and salt. Peel
jicama and cut into sticks about 3-inches long and 1/4-inch thick. Cut
scallions into pieces about 1 1/2-inches long and halve white pieces
lengthwise.
Wrap tortillas in a sheet of foil and heat in oven until hot, about 8
minutes.
While tortillas are heating, heat a 8 to 10-inch heavy skillet, preferably
cast iron, over moderately high heat until a bead of water dropped on
cooking surface evaporates immediately. Add 1 1/2 tablespoons oil, swirling
skillet to coat evenly, and heat until hot but not smoking. Stir fry eggs
until just cooked through but not browned, about 10 seconds. Transfer eggs
to a bowl and break up into bite size pieces.
Carefully wipe out skillet with paper towels. In the skillet heat 1 1/2
tablespoons oil until hot but not smoking. Stir fry jicama 30 seconds and
add 1 tablespoon Sherry. Add scallions and stir fry 10 seconds, or until
jicama is crisp-tender. Add vegetables to eggs. Add remaining 2 tablespoons
oil to skillet and heat until hot but not smoking. Stir fry chicken with
marinade 1 minute, or until just cook through. Add vegetable mixture with
remaining tablespoons soy sauce and remaining 1/2 tablespoon Sherry and
stir fry until heated through.
Divide chicken mixture between 2 plates and serve with tortillas for
wrapping.
Yield: 2 servings
Notes: Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9083
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998

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