Chicken with Spicy Thai Noodles and Asian Vegetables

1 deli chicken, sliced and cut on diagonal or cut up into large dice
1 pound Chinese noodles or linguine, cooked and kept warm
2-3 bell peppers, different colors, sliced into julienne
1 head baby bok choy, chopped
2 bunches green onions (save half of one bunch for garnish), sliced

Spicy Peanut Sauce for Noodles:
2/3 cup tamari soy sauce
2/3 cup pure sesame seed oil
1 2/3 cups Thai sweet chili sauce
1 scant tablespoon minced garlic
2 tablespoons creamy peanut butter

Mix linguine with bok choy and vegetables in large bowl. Pour a little more than half the sauce over and mix well.

To toast sesame seeds: Place in heavy nonstick skillet over medium heat, shaking pan until seeds smell fragrant.

Mix noodles and vegetables together. Pour enough sauce over to coat. Mix gently. Place on large platter. Place chicken around noodles or on top. Drizzle chicken with more sauce. (There will be some sauce left over.)

Garnish with chopped toasted peanuts, cashews, or black or white sesame seeds, toasted or untoasted, and green onions.