Step 1) Combine green onions, ginger, corn oil, soy sauce, sesame oil, rice wine vinegar, minced garlic, minced onion, sesame seeds and salt in a small bowl; let rest 15 to 20 minutes at room temperature.
Step 2) Meanwhile, pound chicken breasts, one at a time, until about 1/2-inch thick. Pat chicken breasts dry with paper towels. Combine sesame seeds and onion salt in a shallow bowl. Coat chicken breasts with sesame seed mixture.
Step 3) Heat 2 tablespoons corn oil in a skillet on medium high heat. Transfer chicken breasts to pan and cook about 2 to 3 minutes on each side or until cooked through.
Step 4) Pour sauce over warm pasta and carrots. Toss until thoroughly coated and top with cooked chicken. Serve immediately.
Recipe Tip: This recipe also works well using whole wheat capellini.