Easy Chicken and Broccoli Stir-Fry
Description
This easy chicken and broccoli stir-fry recipe gets extra flavor and texture thanks to a soy sauce and cornstarch marinade, a variety of vegetables, and crunchy toasted almonds.
Ingredients
•
6 tablespoons soy sauce
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3 tablespoons cornstarch, divided
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4 large skinless, boneless chicken breasts, cut into thin strips
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2 cups boiling water, or more as needed
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1 1/2 tablespoons instant chicken bouillon granules
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1/2 teaspoon ground ginger, or more to taste
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1/4 cup canola oil, divided
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2 tablespoons sesame oil, divided
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4 cups fresh broccoli florets, or more to taste
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1 medium red bell pepper, cut into thin strips
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1/2 green bell pepper, cut into thin strips
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1 medium onion, diced
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2 tablespoons minced garlic
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1/2 teaspoon crushed red pepper, or more to taste
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1 cup toasted slivered almonds
Directions
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.
2
Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
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.
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.