| 3 | | Whole poached |
| | Chicken breasts; boned and skinned |
| 1 | tb | Light sesame oil |
| 1/2 | lb | Large shiitake mushrooms; stems removed, cut |
| | ; into 1/4-inch |
| | ; slices |
| 3 | | Carrots; peeled, julienned, |
| | ; and cut in half |
| | ; crosswise |
| 3 | | Scallions; trimmed with about |
| | ; 2 inches of green |
| | ; tops re-tained, |
| | ; julienned |
| 1 | lg | Red bell pepper; trimmed, seeded, |
| | ; and julienned |
| 1 | | Jalapeno pepper; trimmed, seeded, |
| | ; and slivered |
| | ; lengthwise |
| 1/4 | c | Chicken broth |
| | DRESSING |
| 1/3 | c | Rice wine vinegar |
| 2/3 | c | Light sesame oil |
| 1 | tb | Dark sesame oil; (optional) |
| 1 | | 1 inch piece fresh ginger; peeled and roughly |
| | ; chopped |
| 1 | | Garlic clove; peeled |
| 1/4 | c | Loosely packed cilantro leaves |
