Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into ½-inch cubes
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) dry sherry or rice wine vinegar
  • 1 tsp (5 ml) cornstarch
  • 1 tbsp (15 ml) vegetable oil
  • 1 lb (454g) rotini pasta
  • 1 cup (113g) broccoli florets, cut into small pieces
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 cup (113g) snow peas, trimmed
  • ½ cup (75g) thinly sliced green onions
  • 1 cup (150g) roasted cashews, roughly chopped
  • ½ cup (120ml) mayonnaise
  • ¼ cup (60ml) rice vinegar
  • 2 tbsp (30ml) honey
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) sesame oil
  • 1 tsp (5ml) grated fresh ginger
  • ½ tsp (2.5ml) garlic powder
  • ¼ tsp (1.25ml) red pepper flakes
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine chicken, soy sauce, sherry/rice wine vinegar, and cornstarch in a bowl. Marinate for at least 15 minutes.
  2. Cook pasta according to package directions until al dente. Drain and rinse with cold water. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until cooked through and lightly browned.
  4. In a small bowl, whisk together mayonnaise, rice vinegar, honey, soy sauce, sesame oil, ginger, garlic powder, and red pepper flakes (if using). Season with salt and pepper to taste.
  5. In a large bowl, combine cooked pasta, cooked chicken, broccoli, red bell pepper, yellow bell pepper, snow peas, and green onions.
  6. Pour the dressing over the pasta salad and toss gently to combine.
  7. Stir in the chopped roasted cashews.
  8. Cover and refrigerate for at least 30 minutes before serving.