Recipe - Soy Sesame Chicken With Oriental Vegetables

1/3 cup Lowsodium soy sauce
One fourth cup Chopped fresh cilantro
One fourth cup Chopped green onion
One fourth cup Canned unsalted chicken
broth
2 tablespoon Chopped fresh ginger
2 tablespoon Rice wine vinegar
4 Garlic cloves, chopped
2 teaspoon Hot chili paste with garlic
1 teaspoon Oriental sesame oil
6 Boneless skinless chicken
breasts
Vegetables
12 ounce Small carrots, thinly cut or sliced up
diagonally
12 ounce Jicama, peeled, cut into
thin matchstick size slices
8 ounce Snow peas
1 tablespoon Oriental Sesame Oil
1 tablespoon Sesame Seeds
2 tablespoon Canned Unsalted Chicken
Broth

Chicken Combine first 9 ingredients in medium bowl. Pour One half cup 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 mediumhigh 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