Sesame Chicken
Nikki
ingredients
- 12 ounces chicken breasts
- 2 tbls low sodium soy sauce
- 2 tbls chicken broth
- 2 tbls chopped scallions
- 1 tbls snipped parsley
- 1 tbls rice vinegar
- 1 1/2 tsp sesame seeds
- 1 garlic clove, minced
- 1 1/2 tsp fresh ginger
- 1 tbls sesame oil
- 1 1/2 cups carrots
- 1 cup jicama
- 1 package frozen pea pods (6 ounces)
- 2 cups cooked brown rice
directions
- 1
Combine soy sauce, chicken broth, scallions, parsley, vinegar, sesame seeds, garlic, and ginger in bowl. Add chicken, stirring to coat; cover and chill 1 hour.
- 2
Heat oil in wok over medium-high heat. Stir-fry carrots for 1 minute. Add jicama; stir-fry 3 minutes or until crisp-tender. Remove veggies from wok.
- 3
Drain chicken, reserving marinade. Add chicken to wok; stir-fry for 2-3 minutes, or until no longer pink. Push chicken to outside edge of wok.
- 4
Add reserved marinade to center of wok. Heat until bubbly. Return vegetables to wok, adding frozen pea pods. Cook 1 minute more, or until heated through.
- 5
Serve over brown rice.
notes
309 calories 25 g protein 35 g carbs 6 g fat 4 g fiber
Source: Nikki
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