Direction

1. Cook the 14 ounces dry stir fry rice noodles according to package directions for al dente. Drain and rinse quickly with cold water to stop cooking process. Toss lightly with sesame oil to preventing sticking.
2. Meanwhile, in a large skillet, heat the 2 teaspoon vegetable oil over medium heat. Add the sliced 1 pound boneless skinless chicken breasts, browning on all sides, approximately 6-7 minutes, or until they are fully cooked.
3. Add the sliced 1/2 white onion and minced 1 clove garlic. Continue to cook over medium heat for 2-3 minutes.
4. Whisk together the 1/2 cup light soy sauce, 2 tablespoons sesame oil, 1 tablespoon fresh lime juice, 1/2 teaspoon ground ginger, 1 tablespoon honey and ½ teaspoon crushed red pepper flakes in a small bowl.
5. Add the cooked rice noodles, chicken and 12 ounce broccoli coleslaw mix to the pan and toss with the soy sauce mixture, heating for about 2 minutes.
6. Top with the 1 teaspoon sesame seeds and sliced 1/4 cup scallionss.
7. If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!