Pacific Rim Stir-Fry

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4 Servings
Chicken Asian
Summer Picnics Stir Fry Main Dish Asian Chicken Dinner Lunch Sweet

3 ounce e noodles broken
12 ounce cken Boneless, thighs or breast halves
1/2 cup cken broth
2 tablespoon sauce
2 tablespoon il dried, crushed
2 tablespoon nstarch
1 teaspoon li Oil
1/2 teaspoon meric ground
1 tablespoon king Oil
1 cup rots cut in short strips
2 cup ccoli florets
1/2 cup Red et Pepper cut into 1in. strips
1/4 cup hew halves or peanuts

1) In a saucepan cook rice noodles in boiling water for three minutes. Drain; set aside and keep warm. 2) Cut chicken into thin bite size strips. For sauce, combine broth, soy sauce, dried basil, cornstarch, chili oil, and Tumeric; set aside. 3) Pour cooking oil into a wok or large skillet. Heat over medium high heat. Add carrots to wok; cook and stir for one minute. Add broccoli, cook and stir for two minutes more. Add sweet pepper; cook and stir for one and a half to two minutes more or until vegetables are crisp tender. Remove vegetables from wok. Add chicken to wok; cook and stir for two to three minutes or until no longer pink. Push chicken from the center of wok. Stir sauce; add two center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add fresh basil. Cook and stir for two minutes or until heated thoroughly. Serve over rice noodles; sprinkle with cashews.


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