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Pacific Rim Chicken Stir-Fry

3 ounces rice sticks or dried vermicelli, broken

12 ounces skinless, boneless chicken thighs or breast halves

1/2 cup chicken broth

2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed

2 tablespoons soy sauce

2 teaspoon cornstarch

1 teaspoon chili oil or 1/2 teaspoon crushed red pepper

1/2 teaspoon ground turmeric

1 tablespoon vegetable oil

2 medium carrots, cut into julienne strips

2 cups broccoli flowerets

1 red or green bell pepper, cut into lengthwise strips

1/4 cup cashew halves or peanuts

1. In a saucepan cook rice sticks in boiling water for 3 minutes. (Or, cook vermicelli according to package directions.) Drain; keep warm.
2. Meanwhile, rinse chicken; pat dry with paper towels. Cut chicken thighs or breasts into thin, bite-size strips; set aside.
3. For sauce, in a small bowl combine chicken broth, basil, soy sauce, cornstarch, chili oil or crushed red pepper, and turmeric; set aside.
4. Add oil to a wok or 12-inch skillet. Preheat over medium-high heat. (Add more oil if necessary during cooking.) Stir-fry carrot strips in hot oil for 1 minute. Add broccoli; stir-fry for 2 minutes more. Add bell pepper strips; stir-fry for 1 1/2 to 3 minutes more or until crisp-tender. Remove vegetables from wok.
5. Add the chicken to wok; stir-fry for 2 to 3 minutes or until tender and no longer pink. Push from center of wok.
6. Stir sauce; add to center of wok. Cook and stir until thicken and bubbly. Return cooked vegetables to wok. Stir to coat. Cook and stir about 2 minutes more or until heated through.
7. Serve immediately over hot rice sticks or vermicelli. Top with cashews or peanuts.

Makes 4 servings.