Szechuan Chicken Pasta Salad

Courtesy of the National Chicken Council.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves, cut in thin strips
• 3  tablespoons light soy sauce
• 1⁄4 teaspoon sugar
• 1⁄4 teaspoon crushed red pepper flakes
• 2  tablespoons  sesame oil
• 1⁄2 lb  vermicelli, cooked according to package directions
• 1⁄2 cup  chopped green onion
• 1⁄2 cup  finely grated carrot
• 1⁄2 cup  seeded and grated cucumber
• 1 1⁄2 cups fresh bean sprouts, rinsed and drained
• 1  tablespoon sesame seeds (garnishment)

• Dressing

• 1⁄2 cup water
• 6  tablespoons light soy sauce
• 3  tablespoons peanut butter
• 2  tablespoons cider vinegar
• 2  teaspoons sugar
• 1⁄8 teaspoon crushed red pepper flakes

Directions

1. In glass bowl, mix together soy sauce, sugar and red pepper flakes. Add chicken strips, turning to coat; cover and marinate in refrigerator 20 minutes.
2. In frypan, place sesame oil over high heat. Add chicken strips and stir-fry about 5 minutes or until chicken is lightly browned. Remove chicken from frypan and cool.
3. In large bowl, place vermicelli, chicken, green onions, carrots, cucumber and bean sprouts; toss gently to mix well.
4. Pour Dressing over mixture and stir until well coated. Refrigerate 30 minutes, arrange on platter and sprinkle with sesame seeds.
5. For the Dressing: In small bowl, whisk all dressing ingredients together.