Sesame oil adds a nutty taste to this 400-calorie dish that takes just 20 minutes to make. Sweet peppers and cilantro keep things colorful, while Asian garlic-chili sauce adds a subtle kick.

• ⅓ cup rice vinegar
• ⅓ cup thinly sliced green onions
• 2 Tablespoons honey
• 1 Tablespoon reduced-sodium soy sauce
• 1 Tablespoon grated fresh ginger
• 2 teaspoon Asian garlic-chili sauce
• 2 6-ounce package refrigerated grilled chicken breast strips
• 12 ounce dried udon noodles or whole-wheat spaghetti
• 3 Tablespoons toasted sesame oil
• 2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
• Fresh cilantro

1. In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.
2. Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.
3. Transfer to bowls. Top each with pepper strips and cilantro.

Makes 6 servings.