• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Soy Sesame Chicken with Oriental Vegetables

  • Recipe Submitted by on

Category: Chinese, Poultry

 Ingredients List

  • 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.

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