This is a great stir-fry!! Next time I make this I would add more crushed red pepper as I found the taste a little bland. This recipe was taken from Better Homes and Gardens “New Cookbook”.
3 ounces rice sticks or rice noodles or thin vermicelli, broken
12 ounces skinless, boneless chicken thighs or breast halves
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 chile oil or 1/2 teaspoon crushed red pepper
1/2 teaspoon ground turmeric
1 tablespoon cooking oil
2 medium carrots, cut into short strips or thinly sliced (1 cup)
2 cups broccoli florets
1 red or green sweet pepper, cut into 1-inch strips (1/2 cup)
1/4 cup cashew halves or peanuts
1. In a saucepan cook rice sticks or rice noodles in boiling water for 3 minutes. (Or cook vermicelli according to package directions.) Drain; set aside and keep warm.
2. Cut chicken into thin, bite-size strips. For sauce, combine broth, soy sauce, dried basil (if using), cornstarch, chile oil, and turmeric; set aside.
3. Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add carrots to wok; cook and stir for 1 minute. Add broccoli; cook and stir for 2 minutes more. Add sweet pepper; cook and stir for 1 1/2 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from centre of wok. Stir sauce; add to centre of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add fresh basil (if using). Cook and stir for 2 minutes or until heated through. Serve over rice sticks; sprinkle with cashews.