Thai Chicken and Glass Noodle Salad with Spicy Dressing

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Chicken Marinade:

1 cup soy sauce

1/2 cup mirin*

1/4 cup brown sugar

3 tablespoons minced ginger

3 cloves garlic, minced

1 tablespoon sambal*

Poached Chicken Breasts, recipe follows

Salad:

10 1/2 ounces glass noodles*

4 cups boiling hot water

1/2 cup Basic Sauce, recipe follows

1/2 jicama*, julienne

1 carrot, julienne

1/2 green papaya*, julienne

1 mango, cubed

1 English cucumber, seeded and cubed

1/4 cup fresh cilantro leaves

2 tablespoons fresh Thai basil* leaves, chiffonade

1/2 cup Spicy Dressing, recipe follows

1 cup bean sprouts

1/4 cup fresh mint leaves, chiffonade

1/4 cup peanuts

Poached Chicken Breasts:

1 medium onion, chopped

 2 cloves garlic, crushed

 1 bay leaf

 1 tablespoon kosher salt

 Cold water 

3 chicken breasts, boneless, skinless (about 18 ounces)

Basic Sauce:

1 cup sugar

 2 cups water 

 1 teaspoon sambal*

 1 teaspoon garlic, minced

 1/2 red pepper, chopped

 3 tablespoons fish sauce 

 1 tablespoon kosher salt

 1 tablespoon lemon juice 

Spicy Dressing:

1/2 cup Basic Sauce(recipe follows)

1/4 cup lime juice

 1 tablespoon fish sauce*

 1 tablespoon oyster sauce* 

 1 teaspoon chili flakes

 1 clove garlic, minced

 1/4 cup vegetable oil