This is an easy, tasty recipe, but can be a messy one with all the sauteing.

Sesame Chicken Salad

3 T tamari sauce (soy sauce)

2 T olive oil

2 T sesame oil

2 cloves minced fresh garlic

1 T fresh ginger root finely chopped, & peeled

1 T rice wine vinegar

1½ lbs boneless, skinless chicken cut in ½ inch thick strips

3 cups broccoli flowerets

6 green onions, finely chopped

1 each sweet red & yellow pepper, thinly sliced

1 tsp cornstarch

¼ to ½ teaspoon crushed red pepper

2 tsp black sesame seeds (any sesame seeds will do)

1 8-oz package of dried Chinese wheat noodles

In a glass measuring cup, combine tamari, 2 T of olive oil and 2 T Sesame oil, garlic, gingerroot, and vinegar. Stir in enough water to make a cup. Pour half the mixture over the chicken in a medium sized bowl and marinate while cooking the noodles & broccoli and sautéing the onions and peppers.

Cook the noodles and broccoli together. Drain, cool and place in a large bowl. While they are cooking in a large skillet sauté the green onion and peppers till tender in olive oil. Place in bowl with pasta.

In same skillet, cook chicken with marinade in two batches until golden brown on both sides and cooked all the way through. Add to pasta.

Add cornstarch and crushed red pepper to remaining tamari mix; stir until cornstarch is dissolved. Pour mixture into skillet and heat to boiling, stirring constantly, until slightly thickened.

Remove from heat and add sesame seeds. Pour over noodles, toss to cover noodles and chicken mixture. Serve immediately. Makes 6 servings.