Thai Chicken And Nectarine Salad - cooking recipe

Ingredients

1/4 cup chicken broth
3 tablespoons soy sauce
2 tablespoons bottled hoisin sauce
1 tablespoon sugar
1 tablespoon salad oil or 1 tablespoon olive oil
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1 1/2 teaspoons grated fresh ginger
12 ounces boneless skinless chicken breast halves
4 ounces linguine or 4 ounces lo mein chow mein noodles
3 3 medium plums or 3 medium peeled peaches, pitted and diced
2 cups diced bok choy
2 green onions, thinly sliced

Preparation

In a screw-top jar combine broth, soy sauce, hoisin sauce, sugar, salad or olive oil, sesame oil, garlic and ginger.
Cover; shake well.
Rinse chicken, pat dry.
In a large skillet cook chicken in a small amount of boiling water, covered, for 12 to 15 minutes or until no longer pink.
Drain; cool slightly and cut into cubes.
Cook pasta according to package directions; drain.
In a bowl toss pasta with 3 tablespoons of the dressing.
Place pasta on 4 serving plates.
Top with chicken, fruit, bok choy, and green onions.
Drizzle with remaining dressing.