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
1.
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.
2.
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.)
3.
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.
4.
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.
