Pacific Rim Stir-Fry Recipe

Name: Pacific Rim Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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
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
2. Meanwhile, cut chicken thighs or breasts into thin, bite-sized strips; set aside.
3
3. For sauce, combine chicken broth, soy sauce, basil, cornstarch, chili oil or crushed red pepper, and turmeric; set aside.
4
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
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.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pacific Rim Stir-Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pacific Rim Stir-Fry

How did you like this recipe?

Frequently Asked Questions