Thai Chicken And Jicama Salad

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1 tablespoon vegetable oil

1 1/2 pounds skinless, boneless chicken breast halves, pounded 1/2 inch thick

Salt and freshly ground pepper

2 tablespoons fish sauce (nam pla)

1 1/2 tablespoons light brown sugar

1 teaspoon granulated sugar

1/4 cup fresh lime juice

2 fresh Thai or serrano chiles, minced

1 garlic clove, minced

1 small jicama (about 1 pound), peeled and cut into matchsticks

2 large carrots, shredded

2 shallots, thinly sliced and separated into rings

3 tablespoons chopped cilantro

2 tablespoons mint leaves, torn

1/4 cup roasted unsalted peanuts, coarsely ground

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