| 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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