Ingredients:
1 1/2 lbs boneless skinless chicken breasts
3/4 cup lime juice
3 tablespoons olive oil
3 tablespoons sesame oil ( toasted)
3 tablespoons soy sauce
1 tablespoon sugar
3 cloves garlic, peeled and chopped
2 tablespoons minced fresh ginger
1 lb dried angel hair pasta
1/2 lb red bell peppers, rinsed,cored,stemed,seeded and diced
1/2 lb yellow bell peppers, rinsed,cored,stemed,seeded and diced
1 cucumbers, peeled and chopped ( about 10 ounces)
1/2 cup chopped parsley
1/4 cup chopped green onions ( white and pale greens parts only)
1/4 teaspoon hot chili flakes
Directions:
Rinse chicken and pat dry; place in a bowl.
In another bowl, combine lime juice, olive oil, sesame oil, soy sauce, sugar, garlic and ginger.
Pour about 1/4 cup of the mixture over chicken, reserving remainder.
Chill chicken for about 30 minutes.
Lift chicken from marinade (discard used marinade) and lay over a solid bed of medium coals or medium heat on gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill.
Cook, turning chicken as needed to brown evenly, until no longer pink in the center of the thickest part (cut to test),6 to 8 minutes total.
Transfer to a board and let stand until cool enough to handle, then cut across the grain into 1-inch wide slices.
Meanwhile, in a covered 6-to8 quart pan over high heat, bring about 3-quarts water to a boil.
Add the pasta and cook, stirring occasionally, until tender to bite, 4 to 6 minutes.
Drain pasta and rinse under cold running water until cool.
In a large bowl, combine pasta, reserved lime- juice mixture, chicken, bell peppers, cucumber, parsley.
green onions and chili flakes; mix to coat.
Serve immediately or cover and chill up to 1 day.
Servings: 6-8
Time preparation: 30 min.
Time total: 45 min.