Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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