Soy Sesame Chicken With Oriental Vegetables Recipe

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Soy Sesame Chicken With Oriental Vegetables Ingredients

1/3 cup low-sodium soy sauce
1/4 cup chopped fresh cilantro
1/4 cup chopped green onion
1/4 cup canned unsalted chicken broth
2 tbsp chopped fresh ginger
2 tbsp rice wine vinegar
4 garlic cloves, chopped
2 tsp hot chili paste with garlic
1 tsp oriental sesame oil
6 boneless skinless chicken breasts
1 vegetables
12 oz small carrots, thinly sliced diagon, ally
12 oz jicama, peeled, cut into thin match, stick size slic
8 oz snow peas
1 tbsp oriental sesame oil
1 tbsp sesame seeds
2 tbsp canned unsalted chicken broth

A Recipe for
Soy Sesame Chicken With Oriental Vegetables

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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Soy Sesame Chicken With Oriental Vegetables

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Soy Sesame Chicken With Oriental Vegetables Directions

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.

Serves: 6

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