Sesame Chicken And Vegetables

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

14 ingredients

3 steps

Ingredients

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

Directions

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.