Pacific Rim Chicken Stir-Fry Recipe

Ingredients

• 3 ounces rice sticks or dried vermicelli, broken
• 12 ounces skinless, boneless chicken thighs or breast halves
• ½ cup chicken broth
• 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
• 2 tablespoons soy sauce
• 2 teaspoon cornstarch
• 1 teaspoon chili oil or ½ teaspoon crushed red pepper
• ½ teaspoon ground turmeric
• 1 tablespoon vegetable oil
• 2 medium carrots, cut into julienne strips
• 2 cups broccoli flowerets
• 1 red or green bell pepper, cut into lengthwise strips
• ¼ cup cashew halves or peanuts

How to make Pacific Rim Chicken Stir-Fry

1. In a saucepan cook rice sticks in boiling water for 3 minutes.
2. (Or, cook vermicelli according to package directions.) Drain; keep warm.
3. Meanwhile, rinse chicken; pat dry with paper towels.
4. Cut chicken thighs or breasts into thin, bite-size strips; set aside.
5. For sauce, in a small bowl combine chicken broth, basil, soy sauce, cornstarch, chili oil or crushed red pepper, and turmeric; set aside.
6. Add oil to a wok or 12-inch skillet.
7. Preheat over medium-high heat.
8. (Add more oil if necessary during cooking.) Stir-fry carrot strips in hot oil for 1 minute.
9. Add broccoli; stir-fry for 2 minutes more.
10. Add bell pepper strips; stir-fry for 1 ½ to 3 minutes more or until crisp-tender.
11. Remove vegetables from wok.
12. Add the chicken to wok; stir-fry for 2 to 3 minutes or until tender and no longer pink.
13. Push from center of wok.
14. Stir sauce; add to center of wok.
15. Cook and stir until thicken and bubbly.
16. Return cooked vegetables to wok.
17. Stir to coat.
18. Cook and stir about 2 minutes more or until heated through.
19. Serve immediately over hot rice sticks or vermicelli.
20. Top with cashews or peanuts.

Notes