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Chicken >> Pacific Rim Chicken Stir-fry
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Chicken >> Pacific Rim Chicken Stir-fry


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
In A Saucepan Cook Rice Sticks In Boiling Water For 3 Minutes.
(or, Cook Vermicelli According To Package Directions.) Drain; Keep Warm.
Meanwhile, Rinse Chicken; Pat Dry With Paper Towels.
Cut Chicken Thighs Or Breasts Into Thin, Bite-size Strips; Set Aside.
For Sauce, In A Small Bowl Combine Chicken Broth, Basil, Soy Sauce, Cornstarch, Chili Oil Or Crushed Red Pepper, And Turmeric; Set Aside.
Add Oil To A Wok Or 12-inch Skillet.
Preheat Over Medium-high Heat.
(add More Oil If Necessary During Cooking.) Stir-fry Carrot Strips In Hot Oil For 1 Minute.
Add Broccoli; Stir-fry For 2 Minutes More.
Add Bell Pepper Strips; Stir-fry For 1 ½ To 3 Minutes More Or Until Crisp-tender.
Remove Vegetables From Wok.
Add The Chicken To Wok; Stir-fry For 2 To 3 Minutes Or Until Tender And No Longer Pink.
Push From Center Of Wok.
Stir Sauce; Add To Center Of Wok.
Cook And Stir Until Thicken And Bubbly.
Return Cooked Vegetables To Wok.
Stir To Coat.
Cook And Stir About 2 Minutes More Or Until Heated Through.
Serve Immediately Over Hot Rice Sticks Or Vermicelli.
Top With Cashews Or Peanuts.

Makes 4 Servings. You can serve with your family and friends.
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