PREPARATION:

Method

1. Combine all ingredients for the marinade. Place the chicken in a large baking dish and pour the marinade over the chicken. Marinate the chicken for half an hour.
2. Combine the orange juice, coconut milk, cornstarch, Thai chilies, curry powder and ginger powder in a small bowl, whisk until smooth. Set aside.
3. Remove the chicken from the marinade and reserve the marinade. In a large, nonstick saute pan over high heat add the oil and half the chicken to the pan and cook for 1 to 2 minutes on each side or until brown. Add the leftover marinade and bring to a boil, reducing until thick. Add the jicama and red onion to the pan and cook for 2 to 3 minutes until the onion begins to wilt. Add the pineapple, green peppers and green onions and continue to cook for another 2 to 3 minutes. Add the orange juice mixture and cook until the sauce becomes thick and begins to coat the chicken and vegetables. Serve with cooked jasmine rice if desired.

   This recipe was featured in the Spice of Life episode of Emeril Green.