Pacific Rim Chicken Stir-Fry
The Pacific Rim includes any country that borders the Pacific ocean. This stir-fry reflects, in part, the cuisine of the Asian countries that border the Rim.
3 ounces rice sticks or dried vermicelli, broken
12 ounces skinless, boneless chicken thighs or breast halves
1/2 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 1/2 teaspoon crushed red pepper
1/2 teaspoon ground turmeric
1 tablespoon vegetable oil
2 medium carrots, cut into julienne strips
2 cups broccoli florets
1 red or green bell pepper, cut into lengthwise strips
1/4 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 1/2 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.