Peel jicama and cut into short strips. Thinly slice celery, carrot and radishes.
Heat olive oil in a skillet on medium-high and stir fry jicama, celery, carrot
and radishes for one minute stirring constantly.
Reduce heat to low.
Mix together water, orange juice, lemon juice and hoisin sauce.
Stir in cornstarch and mix until dissolved.
Turn heat under skillet up to medium and stir sauce into vegetables.
Dice green and red bell peppers and stir into skillet.
Slice green onion and stir into skillet.
Drain canned chicken and stir into skillet.
Chop broccoli and place on top of meat and vegetables in skillet.
Continue cooking over medium until sauce thickens. Stir occasionally.
