Instructions: 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.

Add broth and reserved marinade to skillet. Add carrots, jicama and snow peas and stir until heated through about 3 minutes. Remove vegetables from heat. Top chicken with vegetables and drizzle juices over. 240 calories per

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.