Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SALAD--------------------------------
1 1/3 tb Seasame seeds
6 oz Snow peas (fresh or frozen)
1/2 c Chopped celery (inner stalk)
3/4 c Corn kernels (fresh/frozen)
1/4 c Chopped cilantro
1/2 lb Pasta (short bite-sized)
1 lb Boneless skinless chicken
Breasts

---------------------SPICY PEANUT SAUCE--------------------------
2 2/3 tb Soy sauce
2 2/3 tb Unseasoned rice vinegar
1/4 c Cold water
2 tb Sugar
1/4 ts Salt
1 1/2 ts Minced ginger root
1 ts Minced garlic
1/4 c Ground roasted peanuts
2 tb Peanut oil
2 tb Sesame oil
2 tb Hot chili oil, or to taste

Toast sesame seeds in a small, dry skillet over medium heat, stirring
constantly until seeds are golden, 3-4 minutes.

Blanch fresh snow peas and corn in boiling water for 30 seconds, or
thaw if frozen. Cook pasta, drain and cool. Poach chicken in
simmering water in a covered skillet until chicken is just done,
about 15 to 20 minutes. Don't overcook.

To prepare sauce, add first 7 ingredients to a blender and process on
high speed 1 minute. Add ground peanuts and process 1 minute more.
In a cup, combine oils and drizzle into blender mixture while
blending at low speed.

In a large bowl combine blanched or thawed corn, cooked pasta, celery,
cilantro and 3/4 of the sauce. Chop chicken and arrange with snow
peas over the pasta mixture. Top with remaining sauce and toasted
sesame seeds. Serve chilled or at room temperature

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