Asian-Style Noodles with Spicy Agave Grilled Chicken
   _ boneless skinless chicken breast halves
   _ cups broccoli
   _ small red bell pepper, cut into slices
   _ medium carrot, thinly sliced
   _ (9-ounce) package Asian-style noodles
   _ green onions
   ___ teaspoon Chinese five-spice powder
   _ tablespoons sesame seeds, for garnish
   
   MARINADE:
   ___ cup rice vinegar
   ___ cup agave
   _ tablespoons creamy peanut butter
   _ tablespoons soy sauce
   _ tablespoons vegetable oil
   _ tablespoon sesame oil
   _ cloves garlic, finely chopped
   ___ tablespoon crushed red pepper flakes
   ___ teaspoon ground ginger

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MARINADE: In a large bowl, combine rice vinegar, agave, peanut butter, soy sauce, vegetable oil, sesame oil, garlic, red pepper flakes and ground ginger. Remove 3 tablespoons sauce to plastic bag; reserve remaining sauce in bowl.

Add chicken to marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once. Meanwhile, cook broccoli, peppers and carrots in boiling water, 2 to 3 minutes, or until crisp tender; drain and set aside. Cook noodles as package directs; drain. Add noodles, cooked vegetables and green onion to sauce in bowl; toss to coat. Set aside.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with Chinese five-spice powder. Grill over medium coals 6 to 10 minutes or until done, turning once. Slice chicken across grain. Arrange chicken on top of noodle mixture. Sprinkle evenly with sesame seeds.

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