Sesame Chicken And Vegetables

• 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

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.

chicken breasts, soy sauce, chicken broth, green onion, parsley, rice vinegar, sesame seed, garlic, ginger, sesame oil, carrots, jicama, fresh medium, brown rice

Taken from www.yummly.com/recipe/Sesame-Chicken-and-Vegetables-1671238 (may not work)