1 1/2 pounds boneless chicken breasts, flattened to 1/2-inch thick
3 Tablespoons sesame oil
1/2 pound asparagus spears, woody end trimmed and sliced into 1 1/2-inch pieces
1/2 cup carrots, shredded
2 Tablespoons sesame seeds, toasted
3/4 pound vermicelli pasta
Place Roasted Garlic Peanut Sauce, lime juice and lime zest in a sauce pan. Place on low heat, stirring often.
Place sesame seeds on a small pan and toast lightly in a toaster oven or oven at 350 degrees F. for about 8 minutes, watching carefully to avoid burning. Set aside.
Place pounded chicken breasts in a zip lock bag. Pour in the sesame oil and coat thoroughly. Meanwhile, bring a large pot of salted water to a boil.
Heat a large sauté pan or grill pan. Add the chicken and cook until browned on each side (about 3-4 minutes per side) and remove from heat. Tent to keep warm.
Cook the asparagus in the boiling water and then remove with a slotted spoon.
Bring the water back to a boil, adding additional water, if necessary and cook pasta according to package directions. Drain.
Add the shredded carrots and chopped cilantro to the peanut sauce.
Slice the chicken into strips.
Mix the pasta, sauce and asparagus together. Place on a large platter and lay chicken strips over the top. Garnish with sesame seeds and whole cilantro leaves.
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