Here's another bastardized recipe. This one was originally featured on "Everyday Food" on PBS; as usual, there are some substitutions and quite a few additions.
16 oz rotini pasta, cooked and drained
1 medium head of broccoli, peeled and cut into bitesized pieces (including the stem)
1 green pepper, cored and thinly sliced
1/4 lb snow peas with the ends trimmed
1 tbsp canola oil
1/2 tsp salt
1 clove garlic, minced
1 package skinless, boneless chicken breasts, cut into bitesized pieces and browned
chopped peanuts for a garnish
2 tbsp soy sauce
1/3 cup rice wine vinegar
1 1/2 tsp brown sugar
4 tbsp creamy peanut butter
1/2 tsp black sesame oil
wee dash of cayenne pepper (if you don't have red pepper flakes... we never do)
In a large nonstick skillet, heat the oil and toss in the garlic. Cook the chicken (if you haven't already) until it's cooked through, then add the vegetables and salt. Sautee until the veggies are tender, and turn off the heat; leave the lid on so the whole thing can steam, which will soften the veggies a little more without rendering them mushy.
In a large measuring cup, whisk the ingredients for the sauce; the consistency will be a little bit thick, so don't panic. Toss the pasta with the vegetables, chicken, and sauce. Sprinkle peanuts on top and serve warm.