Crunchy Oriental Chicken Salad

1 Tablespoon oil or butter
1 pkg. Thai Kitchen Lemongrass and Ginger Soup mix (looks like packet of Ramen)
2 Tablespoons sesame seeds
2 Tablespoon honey
1/4 cup rice wine vinegar (or use 1/4 cup vinegar plus 1/4 cup sugar)
1/4 teaspoon pepper
2 cups cubed, cooked chicken
1/4 cup dry-roasted peanuts (optional)
4 med. Green onions, sliced (optional)
1 bag coleslaw mix or broccoli slaw mix
1 can mandarin orange segments, drained

Marinate chicken for several hours in the following:

1/4 cup low sodium GF soy sauce
1/4 cup rice wine vinegar
1/4 teaspoon pepper
1/2 teaspoon ginger
1/2 teaspoon garlic powder

In oil or butter on med-low heat, add noodles (broken up) from soup mix. Let cook 2 minutes. Add seasoning packet from soup mix. Stir in sesame seeds. Cook additional 2 minutes and remove from heat

Combine honey, vinegar, oil from soup mix, and pepper in large bowl. Add noodle mixture and rest of ingredients. Toss and enjoy cold or warm.