Sesame Chicken And Vegetables


12 oz. boneless, skinless chicken breasts, cut into bite size strips
2 T. soy sauce
2 T. chicken broth
2 T. chopped green onion
1 T. snipped fresh parsley
1 T. rice vinegar
1 1/2 t. sesame seeds
1 clove garlic, minced
1 1/2 t. grated fresh ginger
1 T. light sesame oil
1 1/2 c. thinly biased-sliced carrots
1 c. jimcama cut into thin, bite-size strips
2 c. fresh medium pea pods, strings removed, or 1 pkg. (6 oz.) frozen pea pods
2 c. hot cooked brown rice
Toasted sesame seeds for garnish, if desired

In shallow non-metallic dish, combine soy sauce, chicken broth, green onion, parsley, rice vinegar, 1 1/2 T. sesame seeds, garlic and ginger. Add chicken to marinade; stir to coat. Cover and chill for 1 hour.

Add 1 T. sesame oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil during cooking as needed). Stir fry carrots for 1 minute. Add jicama and fresh pea pods (if using), stir fry for 2 to 3 minutes more until crisp-tender. Remove vegetables from wok. Drain chicken and reserve marinade. Stir fry chicken for 2 to 3 minutes or until no longer pink. Push chicken from center of wok.

Add reserved marinade to center of wok. Cook and stir until bubbly. Return cooked vegetables to wok. If using forzen pea pods, add now. Cook and stir until heat through - 1 to 2 minutes. Serve immediately over hot cooked brown rice, spooning sauce over top. Garnish with toasted sesame seeds if desired.