Salad:
2 whole boneless skinless chicken breasts (I use equivalent thighs)
1/3 pound snow peas
2 tablespoon oil
8 water chestnuts, thinly sliced (I omit these)
12 oz thin spaghetti
3 scallions, chopped (including green tops)
Sauce:
2 tablespoon soy sauce
1 tablespoon plus 1 teaspoon oriental sesame oil (do not omit)
2 tablespoon peanut or veg oil
2 tablespoon dry sherry
1/4 teaspoon hot red pepper oil (e.g. Tabasco)
1/2 teaspoon sugar
Serves 6
Slice each chicken breast into 1 1/2×1/8 inch strips. Snap off top of each snow pea towards the side where the peas are attached to pods. Pull down side of pod to remove string. Cut in half. Heat oil in 12 inch wok or skillet. Add chicken strips, Stir fry 3 mins on medium heat. Add snow peas and water chestnuts. Stir fry 1 minute. Place chicken, snow peas and water chestnuts in a large serving bowl. Cook spaghetti, al dente. Mix sauce in jar. Drain pasta, rinse, drain again. Combine scallions, pasta and chicken mixture. Shake sauce and pour on salad. Toss. Serve at once or cover and chill 20 mins.