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.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
468 Calories
Recipe 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.
Ingredients
2 tablespoons minced garlic
6 tablespoons soy sauce
2 tablespoons sesame oil, divided
1 medium onion, diced
1 medium red bell pepper, cut into thin strips
1 cup toasted slivered almonds
3 tablespoons cornstarch, divided
4 large skinless, boneless chicken breasts, cut into thin strips
