Ingredients
- 8 ounces uncooked fettuccine-style rice noodles
- 1 medium red onion, cut in half and thinly sliced (about 1 1/2 cups)
- 2 tablespoons lime juice (amount divided in recipe steps below)
- 1 1/2 teaspoons honey (amount divided in recipe steps below)
- 1 teaspoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 can (10 1/2 ounces) Pacific Foods® Condensed Cream of Celery Soup
- 3 tablespoons less sodium tamari
- 1 tablespoon sriracha hot chili sauce
- 1 cup grated carrot (about 3 1/2 ounces)
- 3 mini cucumber, cut in half and thinly sliced (about 1 1/2 cups)
- 1 jalapeño pepper, sliced
- 1/2 cup fresh cilantro leaves, torn
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Instructions
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Step 1
Cook and drain the noodles according to the package directions. While the noodles are cooking, stir the red onion, 1 tablespoon lime juice and 1/2 teaspoon honey in a microwavable bowl. Cover with microwavable plastic wrap. Microwave on HIGH for 1 1/2 minutes. Let stand in the microwave for 5 minutes. Stir well.
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Step 2
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until lightly browned, stirring often to separate meat.
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Step 3
Stir the soup, tamari, sriracha, remaining 1 tablespoon lime juice and 1 teaspoon honey in the skillet and heat to a boil. Reduce the heat to low. Cook for 2 minutes or until the chicken is done, stirring often.
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Step 4
Divide the noodles among 4 bowls. Top with the chicken mixture, onion, carrots, cucumbers, jalapeño pepper and cilantro. Serve with lime wedges, if desired.
