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
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.
