Pacific Rim Stir-Fry
Lately I have tried alot of new recipes. They have all been good except for a bean salad that my wonderful husband had the AWESOME idea to use it in a soup recipe that had most of the ingredients in common with the bean salad. So I'll hopefully get the time over the next few days to post all these recipes and a few pictures. First up, our absolute favorite and the newest hit in this humble abode! No one can go wrong with this. Originally it called for a green sweet pepper, but our store didn't carry those. A lady recommended a yellow bell pepper, something I have never ever tasted. Gracious is it DELISH! Please oh please try this easy recipe! Your taste buds will thank you and you'll be carried off to the islands!
PACIFIC RIM STIR-FRY
Better Homes and Gardens, edited by Dawn, picture by Kathie
Thin vermicelli to serve 4
1 lb bonless skinless chicken breast
1/2 cup chicken broth
2 Tbs soy sauce
2 Tbs snipped fresh basil (or 2 tsp dried basil)
2 tsp cornstarch
1/2 tsp ground cumin
1 Tbs cooking oil
2 medium carrots, thinly sliced
2 cups broccoli florets
1 yellow bell pepper, cut into 1 inch strips
Cashews (optional)
1) In a saucepan, cook vermicelli according to package directions. Drain; set aside and keep warm. (Or just cook it while you cook the stir-fry.)
2) Cut chicken into thin, bite-size strips. For sauce, combine broth, dry basil (if using), cornstarch, and cumin; set aside.
3) Pour cooking oil into a wok or large skillet. If necessary, add more oil during cooking. Heat over med-high heat. Add carrots to wok; cook and stir for 1 minute. Add broccoli; cook and stir for 2 minutes more. Add yellow bell; cook and stir for 3 minutes more or until vegetables are crsip-tender. Remove vegetables from wok. Add chicken to wok; cook and stir for 2-3 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; add fresh basil (if using). Cook and stir for 2 minutes or until heated through. Serve over vermicelli; sprinkle with cashews if desired.
PACIFIC RIM STIR-FRY
Better Homes and Gardens, edited by Dawn, picture by Kathie
Thin vermicelli to serve 4
1 lb bonless skinless chicken breast
1/2 cup chicken broth
2 Tbs soy sauce
2 Tbs snipped fresh basil (or 2 tsp dried basil)
2 tsp cornstarch
1/2 tsp ground cumin
1 Tbs cooking oil
2 medium carrots, thinly sliced
2 cups broccoli florets
1 yellow bell pepper, cut into 1 inch strips
Cashews (optional)
1) In a saucepan, cook vermicelli according to package directions. Drain; set aside and keep warm. (Or just cook it while you cook the stir-fry.)
2) Cut chicken into thin, bite-size strips. For sauce, combine broth, dry basil (if using), cornstarch, and cumin; set aside.
3) Pour cooking oil into a wok or large skillet. If necessary, add more oil during cooking. Heat over med-high heat. Add carrots to wok; cook and stir for 1 minute. Add broccoli; cook and stir for 2 minutes more. Add yellow bell; cook and stir for 3 minutes more or until vegetables are crsip-tender. Remove vegetables from wok. Add chicken to wok; cook and stir for 2-3 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; add fresh basil (if using). Cook and stir for 2 minutes or until heated through. Serve over vermicelli; sprinkle with cashews if desired.
posted by Dawn | 11:34 AM
2 Comments:
We love stir fry! We have a Hawaiian recipe for stir fry! I think I will try this sometime!
This was very yummy! And as my husband said, "different in a good way; like nothing you've made before." :) It's a keeper! I loved the cashews. And while I am not a "change the recipe" kind of person, I thought some how pineapple might be good with/in it. Any suggestions?
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