Sesame Noodles with Chicken

I got this recipe from my Aunt Wendy.  It is _much_ better cold than at room
temperature, so prepare and chill it in advance.  This will make a large
batch:

Solids:

2 whole chicken breasts
4 carrots
12 scallions (1.5 bunches)
16-oz package of Chinese wheat (udon) noodles (or spaghetti)

Julienne the carrots.  (I use a vegetable peeler.)
Chop the scallions into small rings.

Sauce:
1.5 cup teriyaki sauce (low salt, since the P.B. gives enough salt)
3/4 cup rice vinegar
3/4 cup sesame oil
3/4 cup peanut butter
6 Tbsp hot chili oil (or less)  (You may substitute hot sauce.)

Blend sauce thoroughly with an electric beater or hand blender.

Cook the chicken and noodles.  (For extra yum, sautee the chicken in peanut
oil.)  Chop the chicken.  Mix everything together, adding the noodles last.
Refrigerate until cold.

Note:  In the interest of efficiency, I frequently try to have everything
cooking while I'm mixing the sauce, but it gets absolutely crazy.  The sauce
and veggies take long enough to do that the noodles will get soggy (if I
leave them in the water) or clumpy (if I take them out).  If your sense of
pacing and coordinating cooking is better than mine, give it a try.  Also,
since this is a cold dish, you can get rid of excess heat by running the
cooked noodles under cold water before adding them to the mixture.