Ingredients:
1 1/2 lbs boneless chicken breasts
1/2 cup rice vinegar
1/4 cup soy sauce
3 tablespoons minced gingerroot
2 garlic cloves, minced
1 teaspoon granulated sugar
1 lb pasta or 1 lb rice noodles
4 medium carrots
1 green peppers
1 red peppers or 1 yellow peppers
1/2 lb snow peas (optional)
2 tablespoons sesame oil
Directions:
Cut chicken into strips (This is easiest when it is slightly frozen.).
Combine vinegar, soy sauce, gingerroot, garlic, and sugar in a zip lock bag.
Add chicken, press out the air and seal.
Let stand at least 30 minutes.
Meanwhile, cook pasta and rinse in cold water. Put in a large bowl.
Cut carrots and peppers into julienne strips.
Remove chicken from marinade but save the marinade.
Cook chicken in a small amount of oil in a non-stick pan.
Add chicken to pasta.
Add carrots to skillet, stir fry for a minute or two, then add peppers and snow peas.Cook until still crispy.
Put vegetables in ice water to stop the cooking.
Add vegetables to salad bowl.
Add reserved marinade plus 1/2 cup water to skillet and bring to boil. Boil gently for 10 minutes.
Pour over salad, add sesame oil and toss.
Refrigerate for up to 2 days.
Preparation time does not include marinating time.
Servings: 4-6
Time preparation: 30 min.
Time total: 30 min.