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1/2 pound angel hair pasta, cooked
1 whole BLSL chicken breast, sliced thin
6 cups lettuce, chopped
1/2 cup fresh mint leaves
1 large cucumber, peeled, seeded & sliced
1 large carrot, shredded
3 tablespoon Kikkoman soy sauce
1 tablespoon vegetable oil
1 tablespoon brown sugar
1/2 teaspoon corn starch
1 clove garlic, minced


Divide lettuce, then pasta in 4 individual salad bowls, top with cucumber and carrot.  Make a slurry by combining soy sauce, brown sugar and cornstarch, set aside.  Meanwhile, heat oil in a skillet over medium heat, add chicken and garlic, stir-fry for 2 minutes.  Pour in the slurry mixture; cook, stirring 2 minutes or until chicken is done.  Spoon chicken evenly on top of each salad; sprinkle with mint and serve with dressing*.

*SPICY GARLIC VINAIGRETTE:  Whisk together ½ cup Kikkoman Rice Vinegar, ¼ cup Kikkoman Less Sodium Teriyaki Marinade & Sauce, 3 tablespoons vegetable oil, 1 clove of garlic, pressed and ½ teaspoon each sugar and crushed red pepper.

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