4 chicken breast halves, skinned, boned and poached
1/2 c. sweet red pepper, cut in thin strips
1/2 c. sweet yellow pepper, cut in thin strips
2 green onions cut in long slender slivers
1/4 lb. fresh snow peas, crisped in ice water and sliced lengthwise
1/4 c. cilantro, lightly packed, chopped
2 tbsp. sesame seeds, toasted
2 oz. rice sticks (mai fun), deep fried
1 c. peanut oil
1 bunch red top lettuce, coarsely sliced

Heat peanut oil in a wok. Test temperature with small pieces of rice stick. When test pieces puff instantly add noodles all at once. Turn immediately, remove from oil. Drain on paper towels.

When cool, break into 3 inch pieces. Shred chilled chicken breasts into a bowl. Add remaining ingredients except sesame seeds. Toss with Oriental Dressing. Serve on chilled plates. Sprinkle with sesame seeds.

ORIENTAL DRESSING:

1 tsp. Five Spice Powder (Dynasty Brand)
2 tbsp. water
1 lemon, juice
1/4 c. sesame oil
1/4 c. soy sauce
1/4 tsp. cayenne pepper
2 tbsp. red wine vinegar
4 tbsp. light vegetable oil

Dissolve five spice power in water and lemon juice in a covered jar. Add soy sauce, vinegar, pepper and oils. Shake well. Adjust seasonings.