The first time we had this recipe, it was a disaster. Don't get me wrong, it tasted great. No, the disaster was that I managed to dump my entire plate on our new cream colored carpet. I was trying to multi-task, dealing with Jonathan in his swing while moving my plate. It didn't work. A bit slid off, and as I tried to catch it, the rest slid off the other side of the plate! Now, because this dish contains turmeric, it stained the carpet in that spot a deep golden yellow. A lovely color, if it's not in only one spot on the floor. Needless to say, I avoided this recipe for awhile, due to the 'trauma' I'd suffered before because of it. That was almost a year ago, and I wish I hadn't waited this long. This really is a delicious dish, especially when there is no drama surrounding it. (We did get the carpet stain out, by the way. It took me scrubbing it, Chris steam-cleaning it, me trimming the spot with tiny scissors, and finally calling in a professional to finish the job.) I hope you enjoy this as much as I have, without all the drama!
Pacific Rim Stir-Fry, Recipe from Easy Everyday Cooking, from Better Homes and Gardens
3 oz. rice sticks (also called rice noodles), or dried vermicelli, broken
12 oz. skinless boneless chicken thighs or breast halves
1/2 c. chicken broth
2 T snippd fresh basil or 2 t. dried basil, crushed
2 T. soy sauce
2 t. cornstarch
1 t. chile oil
1/2 t. crushed red pepper (we used this)
1/2 t. ground turmeric
1 T. cooking oil (peanut oil works best, but other will do)
2 med. carrots, cut into julienne strips
2 c. broccoli florets
1 red or green sweet pepper, cut into lengthwise strips
1 bunch green onions, chopped small, opt.
1/4 c. cashew halves or peanuts
In a saucepan cook rice sticks in boiling water for 3 minutes, or cook vermicelli according to package directions. Drain, keep warm. (We did this at the end, so we didn't have to worry about keeping them warm, and it worked just as well.)
Meanwhile, rinse chicken; pat dry with paper towels. Cut chicken thighs or breasts into thin, bite-size strips; set aside.
For sauce, in a small bowl combine chicken broth, basil, soy sauce, cornstarch, chile oil or crushed red pepper, and turmeric; set aside.
Add cooking oil to a wok or 12-in. 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; stir-fry for 1 1/2 to 3 minutes more or until crisp-tender. Add green onions, if using, cook one minute more. Remove from wok. Add the chicken to wok; stir-fry for 2 to 3 minutes or until tender and no longer pink. Push from center of wok.
Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cook and stir about 2 minutes more or until heated through. Serve immediately over hot rice sticks or vermicelli. Top with cashews or peanuts. Makes 4 servings.