1 lb. linguine
1 c. broccoli flowerets
10 snow peas
1 julienned sweet red pepper
1/2 julienned green pepper
3 scallions
1/4 c. water chestnuts
2 chicken breasts, boned and skinned
1 1/2 tsp. minced fresh ginger
4 tbsp. tahini
2 tbsp. sesame oil
4 tbsp. corn oil
2 tbsp. rice wine vinegar
2 tbsp. red wine vinegar
2 tbsp. teriyaki sauce
1 tbsp. toasted sesame seeds

Cut chicken breasts into 1/2 inch squares and add to a mixture of 2 tablespoons cornstarch, 2 tablespoons oil, 1 tablespoon sesame oil, 1 tablespoon dry sherry, 2 tablespoons soy sauce, 1 teaspoon salt and 2 beaten egg whites. Cover thoroughly with mixture and let sit in refrigerator for 20-30 minutes.

Boil a pot of water and when briskly boiling, add chicken all at once, stirring the water in big circles as you do. Remove after a minute. The chicken is now "velveted, " cooked through, and can be placed in the refrigerator covered with Saran Wrap until you are ready to add it to the salad. This can be done well ahead of assembling the salad.

Blanch broccoli and snow peas 1 minute and refresh in cold water, then drain. Cook pasta to al dente, rinse in cool water, drain and let cool. Process all dressing ingredients except sesame seeds. Toss with pasta and vegetables and add sesame seeds. Serve at room temperature.