Instructions: In a saucepan, cook rice sticks in boiling water for 3 minutes. Drain and set aside; keep warm. Meanwhile, cut chicken breasts into thin bite-size strips.

For sauce, combine broth, soy sauce, basil, cornstarch, chili oil and tumeric; set aside.

Add oil to wok. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry carrots in hot oil for 1 minute. Add broccoli. Stir-fry for 2 minutes more; add sweet pepper. Stir-fry for 1 1/2 to 2 minutes more. Remove vegetables. Stir-fry chicken 2 to 3 minutes, or until no longer pink. Push chicken from center.

Stir sauce; add to center of wok. Cook and stir until bubbly. Return vegetables to wok. Stir to coat. Cook and stir 2 minutes, more, or until heated through. Serve immediately over hot rice sticks. Top with cashews.

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