Pacific Rim Stir Fry

Recipe Ingredients

3 oz	85g	Rice noodles
12 oz	340g	Skinless boneless chicken breast
1/2 cup	118ml	Chicken broth
2 tablespoons	30ml	Soy sauce
2 teaspoons	10ml	Dried basil - crushed
2 teaspoons	10ml	Cornstarch
1 teaspoon	5ml	Chili oil
1/2 teaspoon	2.5ml	Ground turmeric
1 tablespoon	15ml	Cooking oil
2 tablespoons	30ml	Carrots - julienned (medium)
2 cups	292g / 10oz	Broccoli flowerets
1/2 cup	118ml	Sweet red peppers, in 1" strips
1/4 cup	59ml	Cashews - halved

Recipe Instructions

In a saucepan, cook rice sticks in boiling water for 3 minutes. Drain and set aside; keep warm. Meanwhile, cut chicken breasts into thin bite-size strips.

For sauce, combine broth, soy sauce, basil, cornstarch, chili oil and tumeric; set aside.

Add oil to wok. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry carrots in hot oil for 1 minute. Add broccoli. Stir-fry for 2 minutes more; add sweet pepper. Stir-fry for 1 1/2 to 2 minutes more. Remove vegetables. Stir-fry chicken 2 to 3 minutes, or until no longer pink. Push chicken from center.

Stir sauce; add to center of wok. Cook and stir until bubbly. Return vegetables to wok. Stir to coat. Cook and stir 2 minutes, more, or until heated through. Serve immediately over hot rice sticks. Top with cashews.

Source:
Better Homes And Gardens Magazine - ???, 199? issue

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