Bon Bon Chicken Salad

• 4 chicken breasts
• 6 quarts chicken broth
• 3 tablespoons oil
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 3/4 cup tahini
• 1/2 cup kikkoman thai style chili sauce
• 1/3 cup Kikkoman soy sauce
• 1/3 cup rice vinegar
• 3 tablespoons sugar
• 3/4 cup reserved chicken broth
• 1 lb rice sticks (noodles)
• 2 tablespoons sesame oil
• 2 cups cucumbers, peeled, seeded and cut into 1/4 inch slices
• 1 cup green onion, cut diagonally into thin slices
• 1/8 cup sesame seeds, toasted

1. In large pot; add broth to cover. Over high heat, bring to a boil; reduce heat and simmer, covered, about 20 minutes or until chicken is cooked through.
2. Cool chicken in broth. Remove chicken from broth; strain and reserve broth. Remove and discard skin and shred chicken into bite-size pieces.
3. In saucepan over medium heat, heat oil with garlic and ginger just until it sizzles.
4. Remove from heat; whisk in tahini, chili sauce, soy sauce, vinegar and sugar. Slowly whisk in broth until sauce has a thin, creamy consistency.
5. Soak noodles in hot water about 5 minutes or until soft; drain. Cook noodles in boiling water about 3 minutes or until transparent; drain and cool in cold water. Drain well; toss with oil.
6. Place 3/4 cup noodles in center of bowl or plate. Toss 1/2 cup chicken with 2 tablespoons sauce; mound on top of noodles. Arrange 1/4 cup cucumbers on one side of noodles and 1/4 cup green onions on opposite side. Sprinkle plate with 1 teaspoon sesame seed.

chicken breasts, chicken broth, oil, garlic, ginger, tahini, chili sauce, soy sauce, rice vinegar, sugar, chicken broth, rice, sesame oil, cucumbers, green onion, sesame seeds

Taken from www.food.com/recipe/bon-bon-chicken-salad-485729 (may not work)