4 chicken breasts (about 1 1/2 lbs.)
1 tbsp. sesame seeds
8 oz. angel hair pasta
4 tbsp. sesame oil (divided)
1 English cucumber, chopped
6 oz. bean sprouts, drained
6 tbsp. creamy peanut butter
2 tbsp. chili sauce
2 tsp. garlic powder
6 tbsp. warm water
1 tbsp. ginger
2 tbsp. cilantro, chopped
3 tbsp. red wine
3 tbsp. vinegar
2 tbsp. soy sauce
1 tsp. crushed red pepper

Cook chicken breasts in boiling water for about 30 minutes. Cool and break into small pieces. Roast sesame seeds in frying pan. Mix with chicken. Cook noodles according to package directions. Rinse with cold water and drain. Stir some of the sesame oil into the noodles. Mix noodles with chicken. Add cucumber and bean sprouts.

Mix together sesame oil, peanut butter, chili sauce, garlic, water, wine, vinegar, soy sauce, ginger, red pepper and cilantro. Toss through the salad and chill. Serves 8.