1 tsp. minced fresh ginger
12 oz. chicken (1 inch cubes)
3 tbsp. lime juice
1/3 c. plus 1 tbsp. peanut oil
2 tbsp. soy sauce
2 garlic cloves, crushed
1/4 tsp. dried red pepper flakes
1 tsp. sesame seeds (toasted 10 seconds in hot skillet)
1 head broccoli
2 carrots
6 oz. sugar snow peas
12 oz. spiral or fettuccine
1 tsp. sesame oil
1/2 tsp. salt
1/4 tsp. hot chili oil

Combine chicken, 1 tablespoon each of lime juice, peanut oil, soy sauce, garlic, ginger root and red pepper flakes. Marinate covered at least an hour in refrigerator. Best if left overnight. Cut up and steam vegetables until crisp and tender. Rinse in cool water. Cook pasta in salted and oiled water. Whisk remaining 1/3 cup oil, 2 tablespoons lime juice, sesame oil, hot chili oil and salt together. Set aside. Cook chicken in covered pan on medium-high heat until done, approximately 10 to 15 minutes. Stir occasionally. Combine all ingredients. Serve at room temperature.