2 

boneless, skinless chicken breast halves

2 

cups (8 oz.) broccoli florets

1 

small red bell pepper, cut into thin slices

1 

medium carrot, thinly sliced

1 

package (9 oz.) asian style noodles

2 

green onions

1/4 

teaspoon Chinese five-spice powder

2 

Tablespoons sesame seeds

1/3 

cup rice vinegar

1/4 

cup honey

2 

Tablespoons peanut butter

2 

Tablespoons soy sauce

2 

Tablespoons vegetable oil

1 

Tablespoon sesame oil

2 

cloves garlic, finely chopped

1/2 

Tablespoon crushed red pepper flakes

1/4 

teaspoon ground ginger

In a large bowl, combine rice vinegar, honey, peanut butter, soy sauce, vegetable oil, sesame oil, garlic, red pepper flakes and ground ginger. Remove 3 Tablespoons sauce to plastic bag; reserve remaining sauce in bowl.

Add chicken to marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once.

Meanwhile, cook broccoli, peppers and carrots in boiling water, 2 to 3 minutes, or until crisp tender; drain and set aside. Cook noodles as package directs; drain. Add noodles, cooked vegetables and green onion to sauce in bowl; toss to coat. Set aside.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with Chinese five-spice powder. Grill over medium coals 6 to 10 minutes or until done, turning once. Slice chicken across grain. Arrange chicken on top of noodle mixture. Sprinkle evenly with sesame seeds.

8 oz. of uncooked linguine may be substituted for Asian-style noodles in recipe. Cook as directed on package.