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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.
1 min
35 min
4 servings

What You Need

 ounces rice stick noodles or thin vermicelli, broken
 ounces boneless skinless chicken thighs or breasts
cup  chicken broth
tablespoons  soy sauce
tablespoons  snipped fresh basil or 2 teaspoons dried basil, crushed
teaspoons  cornstarch
 teaspoon chili oil or 1/2 teaspoon crushed red pepper
 teaspoon ground turmeric
 tablespoon cooking oil
medium  carrots, cut into julienne strips
cups  broccoli florets
cup  red or green sweet pepper, cut into 1-inch strips (1/2 cup)
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.

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