Source: dLife

Rice vermicelli and chicken tossed with vegetables and homemade teriyaki sauce.

Servings

3 oz rice vermicelli , cooked al dente per package directions
0.25 cup rice vinegar (or white wine vinegar)
2 tbsp orange juice
2 tbsp canola oil
0.5 tsp hot pepper sauce (to taste, optional)
6 cup romaine lettuce , chopped (or mixed salad greens)
0.5 cup chopped zucchini , julienned
0.5 floz sliced carrots , julienned
1 medium cucumber , julienned
0.5 cup snow peas , julienned
2 medium oranges , peeled, halved, and thinly sliced
12 oz boneless skinless chicken breasts
2 tbsp canola oil
1 pinch black pepper (to taste)
1 tbsp light soy sauce
1 tsp Chinese 5-spice powder

1 In small bowl or jar, whisk soy sauce, vinegar, orange juice, oil, Chinese 5-spice powder, and hot pepper sauce. Cover and set aside.
2 In large salad bowl, combine salad greens, zucchini, carrots, cucumbers, snow peas, and orange slices. Toss gently.
3 Cook rice vermicelli to al dente and cut into small pieces. Add to salad. Cover and chill 1 hour.
4 Remove salad from refrigerator. Drizzle dressing on top. Toss gently. Set aside for 10 minutes to allow noodles to soften.
5 Rinse chicken and pat dry. Cut chicken into thin bite-size strips.
6 In wok or large skillet, heat oil over medium high. Stir fry chicken 2-3 minutes, until cooked. Drain.
7 Add chicken to salad, toss gently. Sprinkle with pepper.
8 Serve immediately.