Pacific Rim Stir-Fry

Ingredients:

• 3 ounce rice noodles, broken
• 12 ounces chicken breast
• ½ cup low sodium chicken broth
• 2 tablespoon low sodium soy sauce
• 2 tablespoon basil, chopped
• 2 tablespoon cornstarch
• 1 teaspoon chili oil
• ½ teaspoon ground turmeric
• 1 tablespoon vegetable oil
• 1 cup carrots, cut in strips
• 2 cup broccoli florets
• ½ cup red bell pepper, cut into strips
• ¼ cup cashew halves or peanuts

Directions:

1. In a saucepan cook rice noodles in boiling water for three minutes. Drain; set aside and keep warm.
2. Cut chicken into thin bite size strips. For sauce, combine broth, soy sauce, basil, cornstarch, chili oil, and Tumeric; set aside.
3. Pour cooking oil into a wok or large skillet. Heat over medium high heat.
4. Add carrots to wok; cook and stir for one minute. Add broccoli, cook and stir for two minutes more. Add sweet pepper; cook and stir for one and a half to two minutes more or until vegetables are crisp tender. Remove vegetables from wok.
5. Add chicken to wok; cook and stir for two to three minutes or until no longer pink. Push chicken from the center of wok.
6. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
7. Return vegetables to wok; add fresh basil. Cook and stir for two minutes or until heated thoroughly.
8. Serve over rice noodles; sprinkle with cashews.