3 oz rice
12 oz boneless, skinless chicken breasts
1/2 cup chicken broth
2 tbsp soy sauce
2 tbsp fresh basil or 2 tsp dried basil
2 tsp cornstarch
1 tsp chile oil or 1/2 tsp crushed red pepper
1/2 tsp ground turmeric
1 tbsp cooking oil
2 medium carrots, cut into short strips or thinly sliced
2 cups broccoli florets
1 red or green sweer pepper, cut into 1-inch strips
1/4 cup cashew halves or peanuts

1. Cook rice and keep warm.
2. Cut chicken into thin, bite-size strips. For sauce, combine broth, soy sauce, dried basil, cornstarch, chile oil, and turmeric; set aside.
3. Pour cooking oil into a wok or large skillet. Heat over medium-high heat. Add carrots, cook and stir for 1 minute. Add broccoli, cook and stir for 2 minutes more. Add sweet pepper cook and stir for 1 1/2 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from frying pan. Add chicken, cook and stir for 2 to 3 minutes or until no longer pink. Pu7sh chicken from center of frying pan. Stir sauce; add to center of frying pan. Cook and stir until thickened and bubbly. Return vegetables to frying pan. Cook and stir for 2 minutes or until heated through. Serve over rice, sprinke with cashews.

I think for my modifications I’m going to just use minute rice and the frozen stir-fry veggies from the store, just to make it a quicker recipe.
After cooking this, I think it would have been better to use real rice. Also, next time I’d like to brown the chicken more before I add the sauce. The frozen vegetables were just fine, although fresh ones might be better… next time I’ll try with brocolli, baby corn, and green beans… maybe even leave out the carrots and peppers as those aren’t my favorites. The sugar snap stuff is good too, but I don’t actually know how to buy that fresh… anyone have any idea?