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.
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).
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.