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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
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.
- Servings Per Recipe 4,
- Calories 309,
- Protein (gm) 17,
- Carbohydrate (gm) 32,
- Fat, total (gm) 13,
- Cholesterol (mg) 41,
- Saturated fat (gm) 3,
- Sodium (mg) 748,
- Percent Daily Values are based on a 2,000 calorie diet
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