Yield: 4 Servings
|1⅓ tablespoon||Seasame seeds|
|6 ounces||Snow peas (fresh or frozen)|
|½ cup||Chopped celery (inner stalk)|
|¾ cup||Corn kernels (fresh/frozen)|
|¼ cup||Chopped cilantro|
|½ pounds||Pasta (short bite-sized)|
|1 pounds||Boneless skinless chicken|
|2⅔ tablespoon||Soy sauce|
|2⅔ tablespoon||Unseasoned rice vinegar|
|¼ cup||Cold water|
|1½ teaspoon||Minced ginger root|
|1 teaspoon||Minced garlic|
|¼ cup||Ground roasted peanuts|
|2 tablespoons||Peanut oil|
|2 tablespoons||Sesame oil|
|2 tablespoons||Hot chili oil, or to taste|
SPICY PEANUT SAUCE
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 ¾ 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