1 1/2 tablespoons sesame oil
2 tablespoons vegetable oil
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon cayenne pepper
1/2 tablespoon ginger, grated
1 orange bell pepper, sliced into thin strips
3 cups chicken breast, fully cooked and sliced into thin strips
1 cup peas
8 green onions, chopped
3/4 cup Fisher® Chopped Walnuts
1/2 cup Fisher® Premium Whole Cashews
3/4 cup cilantro, chopped
1 lemon, sliced for garnish
Cook pasta according to package directions. Drain well. Set aside.
In a bowl add sesame oil, vegetable oil, honey, soy sauce, balsamic, rice wine vinegar, cayenne and ginger. Whisk mixture well.
In a skillet over medium high heat add 4 tbsp of sesame oil mixture. Add sliced bell peppers and cook for 2 minutes or until lightly soft. Add chicken, peas, green onions, walnuts and cashews. Heat until warmed through.
On a serving platter add cooked rice noodles. Top noodles with bell pepper and chicken mixture. Drizzle with remaining sesame oil mixture and chopped cilantro. Garnish with lemon wedges.
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