Soy Sesame Chicken With Oriental Vegetables Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
Vegetables,
12 ounce: Small carrots, thinly sliced diagonally
12 ounce: Jicama, peeled, cut into thin matchstick size slices
8 ounce: Snow peas,
1 tbsp: Oriental Sesame Oil,
1 tbsp: Sesame Seeds,
2 tbsp: Canned Unsalted Chicken Broth,
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 Appetits Light & Easy Mar 93.
Source from luhu.jp
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 Appetits Light & Easy Mar 93.
Source from luhu.jp