Chicken and Broccoli Stir-Fry
Delicious, savory, and visually enticing chicken and broccoli stir-fry recipe! This is a double recipe because leftovers are fantastic and the single recipe never seems to be enough! Halve the recipe if desired. Serve with hot cooked brown or white rice.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 6tablespoons soy sauce
- 3tablespoons cornstarch, divided
- 4large skinless, boneless chicken breasts, cut into thin strips
- 2cups boiling water, or more as needed
- 1½ tablespoons instant chicken bouillon granules
- ½teaspoon ground ginger, or more to taste
- ¼cup canola oil, divided
- 2tablespoons sesame oil, divided
- 4cups fresh broccoli florets, or more to taste
- 1medium red bell pepper, cut into thin strips
- ½green bell pepper, cut into thin strips
- 1medium onion, diced
- 2tablespoons minced garlic
- ½teaspoon crushed red pepper, or more to taste
- 1cup toasted slivered almonds
Instructions
Step 1
Combine soy sauce and 1 tablespoon cornstarch in a glass bowl or zip-top bag. Add chicken; stir to coat. Remove all air from baggie before sealing, or cover the bowl. Refrigerate at least 30 minutes.Step 2
Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.Step 3
Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees F (185 degrees C) in an electric skillet or in a heavy skillet over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until crisp-tender, 5 to 7 minutes. Remove from the skillet with a slotted spoon to a serving dish.Step 4
Heat remaining canola oil and sesame oil in same skillet to 365 degrees F (185 degrees C) or medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in the centers and juices run clear, 7 to 10 minutes. Return vegetables to the skillet. Add bouillon mixture. Stir until thickened. Stir in optional almonds.