whole chicken breast, boned, skinned, split
vegetable oil, divided
fresh snow peas, julienned
sesame seed, toasted
Cut chicken into thin strips; coat with 1 tablespoon stir-fry sauce.
Meanwhile, cook pasta, omitting salt.
Drain; rinse to cool and drain thoroughly.
Combine 1/3 cup stir-fry sauce and 3 tablespoon water; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over high heat.
Add chicken and stir-fry 2 minutes; remove.
Heat remaining oil in same pan.
Add peas and carrot; sprinkle with salt.
Add sauce mixture, chicken, pasta and sesame seed.
Cook, stirring, until all ingredients are coated with sauce and pasta is heated through.