Sesame Chicken and Vegetables

12 oz. skinless, boneless chicken breasts
2 Tbsp. soy sauce
2 Tbsp. chicken broth
2 Tbsp. chopped green onions
1 Tbsp. snipped fresh parsley
1 Tbsp. rice vinegar
1-1/2 tsp. sesame seeds
1 clove garlic, minced
1-1/2 tsp. grated fresh ginger
1 Tbsp. sesame oil
1-1/2 C. thinly bias-sliced carrots
1 C. jicama, cut into thin, bite-sized strips
6 oz. fresh medium pea pods, strings removed
Hot cooked brown rice

1. Cut chicken into bite-sized strips.  For marinade, in a shallow non-metallic dish combinesoy sauce, chicken broth, green onion, parsley, rice vinegar, sesame seeds, garlic and ginger.  Add chicken to marinade, stirring to coat.  Cover and chill for 1 hour.

2. Add 1 Tbsp. sesame oil to wok or 12-inch skillet.  Preheat over medium-high heat (add more oil if neccesary during cooking).  Stir-fry carrots in hot oil for 1 minute.  Add jicama and fresh pea pods; stir-fry about 2-3 minutes more or until vegetables are crisp-tender.  Remove vegetables from wok.  Drain chicken, reserving marinade.  Add chicken to wok; stir-fry 2-3 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. 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.

Nutrition: 304 calories, 8g fat, 1g sat fat, 37g carbs, 22g protien