Soy sesame chicken with oriental vegetables

6 Servings

Ingredients

Quantity Ingredient
⅓ cup Low-sodium soy sauce
¼ cup Chopped fresh cilantro
¼ cup Chopped green onion
¼ cup Canned unsalted chicken broth
2 tablespoons Chopped fresh ginger
2 tablespoons Rice wine vinegar
4 Garlic cloves, chopped
2 teaspoons Hot chili paste with garlic
1 teaspoon Oriental sesame oil
6 Boneless skinless chicken breasts
Vegetables
12 ounces Small carrots, thinly sliced diagonally
12 ounces Jicama, peeled, cut into thin matchstick size slices
8 ounces Snow peas
1 tablespoon Oriental Sesame Oil
1 tablespoon Sesame Seeds
2 tablespoons Canned Unsalted Chicken Broth

Directions

Chicken - Combine first 9 ingredients in medium bowl. Pour ½ c marinade into shallow dish. Reserve remaining marinade for vegetables. Add chicken to marinade in dish and turn to coat. Cover and refrigerate at least 2 and up to 4 hours.

Vegetables - Bring medium pot of salted water to boil. Add carrots and simmer 3 minutes. Add jicama and peas and cook until just tender, about 2 minutes. Drain. Refresh with cold water and drain. (Can be prepared 4 hours ahead. Cover vegetables and chill.) Drain chicken. Heat oil in heavy large skillet over medium-high heat. Add chicken smooth side down; cook 3 minutes. Turn chicken and sprinkle with sesame seeds. Cook until chicken is cooked through, about 3 minutes. Transfer to plates and keep warm.

Add broth and reserved marinade to skillet. Add carrots, jicama and snow peas and stir until heated through about 3 minutes. Remove vegetables from heat. Top chicken with vegetables and drizzle juices over. 240 calories per serving, 6 g fat, 518 mg sodium, 66 mg cholesterol. From Bon Appetit's Light & Easy Mar '93.

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