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, dried basil, cornstarch, chili oil, and Tumeric; set aside.
3) Pour cooking oil into a wok or large skillet. Heat over medium high heat. 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. Add chicken to wok; cook and stir for two to three minutes or until no longer pink. Push chicken from the center of wok. Stir sauce; add two center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add fresh basil. Cook and stir for two minutes or until heated thoroughly. Serve over rice noodles; sprinkle with cashews.
Great Meal! Lots of flavor. We willbe making more of this.
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|Serving Size: 1 Serving (495g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 104 (27%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 70.6mg||22 %|
|Sodium 7816mg||270 %|
|Potassium 849.8mg||22 %|
|Total Carbohydrate 36.7g||11 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 32.6g|
|Protein 34.6g||49 %|
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Calories per serving: 381
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