Soy sesame chicken with oriental vegetables

1. Chickeni - combine first 9 ingredients in medium bowl.
2. Pour ½ c marinade into shallow dish.
3. Reserve remaining marinade for vegetables.
4. Add chicken to marinade in dish and turn to coat.
5. Cover and refrigerate at least 2 and up to 4 hours.
6. Vegetables - bring medium pot of salted water to boil.
7. Add carrots and simmer 3 minutes.
8. Add jicama and peas and cook until just tender, about 2 minutes.
9. Drain.
10. Refresh with cold water and drain.
11. (can be prepared 4 hours ahead.
12. Cover vegetables and chill).
13. Drain chicken.
14. Heat oil in heavy large skillet over medium-high heat.
15. Add chicken smooth side down; cook 3 minutes.
16. Turn chicken and sprinkle with sesame seeds.
17. Cook until chicken is cooked through, about 3 minutes.
18. Transfer to plates and keep warm.
19. Add broth and reserved marinade to skillet.
20. Add carrots, jicama and snow peas and stir until heated through about 3 minutes.
21. Remove vegetables from heat.
22. Top chicken with vegetables and drizzle juices over.
23. 240 calories per serving, 6 g fat, 518 mg sodium, 66 mg cholesterol.