Tuesday, March 24, 2009

Pacific Rim Stir-Fry

This week I was craving a little something Asian inspired. So, I started with my Better Homes and Garden Cook Book and began to turn pages until something jumped out at me....and something that I could make fast. This week has been crazy busy. My husband is in the church play that is going on this weekend and I'm doing make-up for it. So, we haven't had a bunch of time to sit down and really eat. So, as I was saying before my tangent, I found a recipe and decided to make Pacific Rim Stir-Fry.


  • 3 ounces rice sticks (also called rice noodles) or thin vermicelli, broken
  • 12 ounces skinless, boneless 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 flowerets
  • 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 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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