Dinner - Stir Fry

Broccoli Chicken Stir Fry
1 package rice sticks
1 ½ pounds chicken - cut into bite sized pieces
1 cup chicken broth
4 tablespoons soy sauce
2 teaspoons basil
4 teaspoons corn starch
¼ to ½ teaspoon cayenne pepper
2 tablespoons olive oil
2 carrots sliced
4 cups broccoli florets
1 bundle green onions - sliced
½ cup peanuts or almonds - optional

Sauce: Stir together basil, cornstarch, cayenne; add broth and soy sauce - set aside. I double the sauce recipe.

Preheat oil in wok or large skillet over medium high heat. Stir fry carrots for about 1 minute. As you can see, I used baby carrots - so I used more than two :)

Add broccoli. Stir fry 2 minutes.

Add green onions - stir fry for another 2 minutes. Yes, I know I used purple onions, but it is what I had on hand - it was still delicious.

Remove vegetables from pan.
While chicken is cooking cook rice sticks. Place in pan of boiling water (yes, you need to take them out of the package first), turn off heat, cover, and let sit for 10 minutes. Drain, return to pan, and keep warm until ready to serve.

Stir fry chicken till done.

Add nuts.

 

Pour sauce over meat and nuts. Cook and stir till thick and bubbly. I made double the amount of sauce because I like sauce.

Return vegetables to pan; stir to coat.

 Serve immediately over hot rice sticks or rice.

One thing I love about making this recipe is taking the leftovers to work the next day. The flavor is even better.