Comida Kraft
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Pacific Rim Stir-Fry

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4 servings

Fix a chicken thigh and vegetable stir-fry faster than you can get takeout. No rice on hand? Serve over rice noodles or even vermicelli.

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What You Need

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Make It

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  • 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.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 309
Total fat 13g
Saturated fat 3g
Cholesterol 41mg
Sodium 748mg
Carbohydrate 32g
Protein 17g
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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