---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SOY SESAME CHICKEN WITH ORIENTAL VEGETABLES
  Categories: Chinese, Chicken
       Yield: 6 servings
  
     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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