1) Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
2) Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, sliced bell peppers and snap peas and shredded chicken. Garnish with green onions and sesame seeds.
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 140 (33%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 42.7mg||13 %|
|Sodium 10576.2mg||365 %|
|Potassium 573.7mg||15 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 43.3g|
|Protein 27.1g||39 %|
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Calories per serving: 420
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