KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Pacific Rim Stir-Fry

Pacific Rim Stir-Fry recipe
Recipe and Photo by: Better Homes and Gardens
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.
time
prep:
1 min
total:
35 min
servings
total:
4 servings

What You Need

3
 ounces rice stick noodles or thin vermicelli, broken
12
 ounces boneless skinless 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 florets
1
cup  red or green sweet pepper, cut into 1-inch strips (1/2 cup)
1/4
cup  halved cashews or peanuts

Make It

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.

K:63150v0:148089     Copyright - © [1994-2013] Meredith Corporation
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email