---------- 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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