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)
Preparation
In a saucepan cook rice sticks in boiling water for 3 minutes. (Or, cook vermicelli according to package directions.) Drain. Set aside; keep warm.
Meanwhile, cut chicken thighs or breasts into thin, bite-sized strips; set aside.
For sauce, combine chicken broth, soy sauce, basil, cornstarch, chili oil or crushed red pepper, and turmeric; set aside.
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.
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.
