• 3 Ratings

To achieve the perfect amount of "heat," adjust the amount of chili oil you add to this chicken stir-fry.

Source: Better Homes and Gardens

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

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Directions

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  • In a saucepan cook rice sticks in boiling water for 3 minutes. (Or, cook vermicelli according to package directions.) Drain. Set aside; keep warm.

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  • Meanwhile, cut chicken thighs or breasts into thin, bite-sized strips; set aside.

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  • For sauce, combine chicken broth, soy sauce, basil, cornstarch, chili oil or crushed red pepper, and turmeric; set aside.

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  • 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.

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  • 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 Facts

309 calories; total fat 13g; saturated fat 3g; cholesterol 41mg; sodium 748mg; carbohydrates 32g; protein 17g.
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Reviews

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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