Chinese Chicken Pasta Salad

To a medium bowl or large measuring cup, add the honey, rice wine vinegar, 3 tablespoons sesame oil, soy sauce, lemon juice, ginger, salt, pepper, and stir to combine; set sauce aside.

To a large skillet, add 1 tablespoon sesame oil, add chicken, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.

Carefully add the sauce, noting that it may bubble up in the first few seconds.

Allow sauce to bubble at a medium-fast boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout. You’ll still have quite a bit of sauce in the pan after 5 minutes which is good because there’s a lot of pasta and vegetables to coat.

Add chicken and sauce from the pan to the bowl of pasta.

Add the cabbage, sugar snap peas, edamame, carrots, bell peppers, chow mein noodles, nuts, onions, sesame seeds, and stir well to combine.

Dish can be served warm immediately or can be served as a cold pasta salad.