Pacific Rim Stir-Fry
To achieve the perfect amount of "heat," adjust the amount of chili oil you add to this chicken stir-fry.
Ingredients
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3 ounces rice sticks (also called rice noodles) or thin vermicelli, broken
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12 ounces skinless, boneless chicken thighs or breasts
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1/2 cup chicken broth
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2 tablespoons soy sauce
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2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
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2 teaspoons cornstarch
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1 teaspoon chili oil or 1/2 teaspoon crushed red pepper
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1/2 teaspoon ground turmeric
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1 tablespoon cooking oil
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2 medium carrots, cut into julienne strips
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2 cups broccoli flowerets
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1 red or green sweet pepper, cut into 1-inch strips (1/2 cup)
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1/4 cup cashew halves or peanuts
Directions
1.
In a saucepan cook rice sticks in boiling water for 3 minutes. (Or, cook vermicelli according to package directions.) Drain. Set aside; keep warm.
2.
Meanwhile, cut chicken thighs or breasts into thin, bite-sized strips; set aside.
3.
For sauce, combine chicken broth, soy sauce, basil, cornstarch, chili oil or crushed red pepper, and turmeric; set aside.
4.
Add cooking oil to 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 flowerets; stir-fry for 2 minutes more. Add red or green sweet pepper strips; stir-fry for 1-1/2 to 3 minutes more or until crisp-tender. Remove vegetables from wok. Add chicken to wok; stir-fry for 2 to 3 minutes or until no longer pink. Push chicken from center of wok.
5.
Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir to coat. Cook and stir 2 minutes more or until heated through. Serve immediately over hot rice sticks or vermicelli. Top with cashews or peanuts. Makes 4 servings.
Nutrition information
Calories 309, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 41 mg, Sodium 748 mg, Carbohydrate 32 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet
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