Averie Cooks

-1 Cook pasta according to package directions, drain, place in a large bowl, and set aside.
-1 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.
-1 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.
-1 Carefully add the sauce, noting that it may bubble up in the first few seconds.
-1 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.
-1 Add chicken and sauce from the pan to the bowl of pasta.
-1 Add the cabbage, sugar snap peas, edamame, carrots, bell peppers, chow mein noodles, nuts, onions, sesame seeds, and stir well to combine.
-1 Dish can be served warm immediately or can be served as a cold pasta salad.