Ingredients

• ½ cup chopped celery (inner stalk)
• ¾ cup corn kernels (fresh/frozen)
• ¼ cup chopped cilantro
• ½ pound pasta (short bite sized)
• 1 pound boneless skinless chicken breasts
• For the spicy peanut sauce -
• 2 2/3 tablespoon soy sauce
• 2 2/3 tablespoon unseasoned rice vinegar
• ¼ cup cold water
• 2 tablespoon sugar
• ¼ teaspoon salt
• 1 ½ teaspoon minced ginger root
• 1 teaspoon minced garlic
• ¼ cup ground roasted peanuts
• 2 tablespoon peanut oil
• 2 tablespoon sesame oil
• 2 tablespoon hot chili oil

Directions

• Directions
• Toast sesame seeds in a small dry skillet over medium heat, stirring constantly until seeds are golden about 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 the sauce add first 7 ingredients to a blender and process on high speed 1 minute.
• Add ground peanuts and process one minute more. In a cup, combine oils and drizzle into blender mixture while blending at a 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 chill at room temperature.