Trying something new: Rice Sticks

I’m occasionally buying something from the grocery store that I’ve never bought before, just to see what it’s like and try to expand my repertoire of recipes a bit. So last week, I bought a package of rice sticks. They’re like dried, white noodles and are extremely easy to cook – you just soak them in hot water while you cook the rest of the dinner.

Rice Sticks

I found a recipe online for Basil Chicken and Vegetable Stir-Fry with Rice Sticks that sounded good, and I have a lot of basil in the garden, so this seemed like a good opportunity to use some up for something other than pesto (which we’re eating a LOT of this summer).

Stir Fry with Rice Sticks

Basil Chicken and Vegetable Stir-Fry with Rice Sticks

Adjust the hotness of this stir-fry by reducing or increasing the amount of chili oil used.

3 ounces rice sticks (also called rice noodles), broken
12 ounces skinless, boneless chicken thighs or breasts
1/2 cup chicken broth
2 tbsp. soy sauce
2 tbsp. snipped fresh basil or 2 teaspoons dried basil, crushed
2 tsp. cornstarch
1 tsp. chili oil or 1/2 tsp. crushed red pepper
1/2 tsp. ground turmeric
1 tbsp. peanut oil
1 medium onion, cut into 1-inch strips
1 each medium red, yellow and green bell pepper, cut into 1-inch strips
1/4 cup cashew halves or peanuts

Boil 4 cups of water and pour over rice sticks in a medium bowl. Set aside to soften. Keep warm. Cut chicken into thin, bite-sized strips; set aside.

Combine chicken broth, soy sauce, basil, cornstarch, chili oil or crushed red pepper, and turmeric in a small bowl; set aside.

Add peanut oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry onions in hot oil for 2 minutes. Add peppers; stir-fry for 3-4 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.

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. Top with cashews or peanuts.

It was very good. Add it to the “good stuff” list.

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2 Responses to “Trying something new: Rice Sticks”

  • Love your picture and stories. I have enjoyed many of the recipes on your sight. I would love to get the recipe for the site I pasted above, for Basil Chicken and Vegetable Stir-Fry with Rice Sticks. Thank you for sharing your pictures ,links and your recipes. Happy Easter, Adam

  • KimL says:

    Hi, Adam. Thanks so much for the nice compliments. I see the link I had to the recipe was broken, so I Googled and found a similar recipe. I tweaked it for the ingredients and method that I use. This one is not tested, but I think it sounds pretty good. Let me know if you try it, and if so, how you like it.


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