Ingredients

• 1/4 cup chicken broth
• 2 tbsp soy sauce
• 3 tbsp honey
• 2 tbsp Sriracha
• 1 tsp garlic powder
• 2 boneless skinless chicken breasts, sliced into strips
• 1 tbsp sesame oil
• 1 red pepper, finely sliced
• 1 green pepper, finely sliced
• 2 cup red cabbage, thinly sliced
• 1 cup julienned carrots
• 4 green onions, finely sliced
• 2 cups rice noodles, cooked
• Chopped fresh cilantro for serving
• Slice green onion for serving

Preparation

In a large bowl, whisk the chicken broth, soy sauce, honey, sriracha, and garlic powder. Add the chicken strips and allow them to marinate, refrigerator, for at least an hour or up to overnight.
In a large nonstick skillet, heat oil over medium-high heat. Add the chicken, discarding the remaining marinade, and cook it until it is no longer pink, 6 to 8 minutes. Add peppers, cabbage and carrots and cook for another 3 to 4 minutes, stirring often, until the vegetables soften.
Serve stir fry over hot rice noodles and garnished with cilantro and green onions. Store in the refrigerator for up to 3 days,