Sesame Chicken and Vegetables
By: Bunny
Published: Wednesday, March 16, 2011 - 8:50pm

Ingredients




12 ounces skinless, boneless chicken breasts
2 tablespoons soy sauce
2 tablespoons chicken broth
2 tablespoons chopped green onion
1 tablespoon snipped parsley
1 tablespoon rice vinegar
1 1/2 teaspoons sesame seed
1 clove garlic, minced
1 1/2 teaspoons grated fresh ginger
1 tablespoon sesame oil
1 1/2 cups thinly bias-sliced carrots
1 cup jicama, cut into thin, bite-sized strips
1 ounce 6 fresh medium pea pods, strings removed or 6- ounce package frozen pea pods
Hot cooked brown rice

Preparation

1 Cut chicken into bite-sized strips. For marinade, in a shallow nonmetallic dish combine soy sauce, chicken broth, green onion, parsley, rice vinegar, sesame seed, garlic, and ginger. Add chicken to marinade, stirring to coat. Cover and chill for 1 hour. 2 Add 1 tablespoon sesame oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry carrots in hot oil for 1 minute. Add jicama and fresh pea pods (if using); stir-fry about 2 to 3 minutes more or until crisp-tender. Remove vegetables from wok. Drain chicken, reserving marinade. Add chicken to wok; stir-fry for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. 3 Add reserved marinade to center of wok. Cook and stir until bubbly. Return cooked vegetables to wok. Add frozen pea pods (if using). Stir to coat. Cook and stir about 1 minute more or until heated through. Serve immediately over hot cooked brown rice, spooning sauce over top. Makes 4 servings.