4 chicken breasts
1 onion
1/2 c. vermouth
Scallions, 2 inch length and half them
1/2 c. chopped walnuts or pecans
1/4 c. or a bit more vegetable oil
2 1/2 tbsp. sesame oil
2 tbsp. sesame seeds
3 tbsp. coriander
Scant tbsp. chili oil
3/4 c. soy sauce
1 lb. thin pasta, cooked

Poach chicken breasts in water to cover with 1 onion and 1/2 cup vermouth. (If skin on, 30 minutes; if no skin, 10 minutes.) Cut chicken into small pieces. Combine all other ingredients in large bowl and toss thoroughly. Can be served hot or cold.