Pacific Rim Stir-Fry

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

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4.5 by 5 people

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Pacific Rim Stir-Fry

Reviews (0)

4.5 by 5 people

Rate This!

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.
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Nutrition Facts (Pacific Rim Stir-Fry)

  • Per serving:
  • 309 kcal ,
  • 13 g fat
  • (3 g sat. fat ,
  • 41 mg chol. ,
  • 748 mg sodium ,
  • 32 g carb. ,
  • 17 g pro.
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