Name: Soy Sesame Chicken with Oriental Vegetables
Ingredients: 1/3 c Low-sodium soy sauce; 1/4 c Chopped fresh cilantro; 1/4 c Chopped green onion; 1/4 c Canned unsalted chicken broth; 2 tb Chopped fresh ginger; 2 tb Rice wine vinegar; 4 Garlic cloves, chopped; 2 ts Hot chili paste with garlic; 1 ts Oriental sesame oil; 6 Boneless skinless chicken breasts; Vegetables; 12 oz Small carrots, thinly sliced diagonally; 12 oz Jicama, peeled, cut into thin matchstick size slices; 8 oz Snow peas; 1 tb Oriental Sesame Oil; 1 tb Sesame Seeds; 2 tb Canned Unsalted Chicken Broth

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Chinese	Chinese, Chicken	6	Servings

INGREDIENTS

1/3	c	Low-sodium soy sauce
1/4	c	Chopped fresh cilantro
1/4	c	Chopped green onion
1/4	c	Canned unsalted chicken broth
2	tb	Chopped fresh ginger
2	tb	Rice wine vinegar
4		Garlic cloves, chopped
2	ts	Hot chili paste with garlic
1	ts	Oriental sesame oil
6		Boneless skinless chicken breasts
		Vegetables
12	oz	Small carrots, thinly sliced diagonally
12	oz	Jicama, peeled, cut into thin matchstick size slices
8	oz	Snow peas
1	tb	Oriental Sesame Oil
1	tb	Sesame Seeds
2	tb	Canned Unsalted Chicken Broth

INSTRUCTIONS

Chicken - Combine first 9 ingredients in medium bowl. Pour 1/2 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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