Ingredients

• 3  ounces rice sticks (also called rice noodles) or thin vermicelli, broken
• 12  ounces skinless, boneless chicken thighs or breasts
• 1/2  cup chicken broth
• 2  tablespoons soy sauce
• 2  tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
• 2  teaspoons cornstarch
• 1  teaspoon chili oil or 1/2 teaspoon crushed red pepper
• 1/2  teaspoon ground turmeric
• 1  tablespoon cooking oil
• 2  medium carrots, cut into julienne strips
• 2  cups broccoli flowerets
• 1  red or green sweet pepper, cut into 1-inch strips (1/2 cup)
• 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.