Szechuan Chicken Pasta Salad

• 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

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.

chicken breast halves, soy sauce, sugar, red pepper, sesame oil, vermicelli, green onion, carrot, cucumber, fresh bean sprouts, sesame seeds, dressing, water, soy sauce, peanut butter, cider vinegar, sugar, red pepper

Taken from www.food.com/recipe/szechuan-chicken-pasta-salad-512290 (may not work)