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.