Chicken and Broccoli Stir-Fry recipe

Name: Chicken and Broccoli Stir-Fry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
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; ¼ cup canola oil, divided; ½ teaspoon ground ginger, or more to taste; ½ green bell pepper, cut into thin strips; 1 cup toasted slivered almonds; ½ teaspoon crushed red pepper, or more to taste; 3 tablespoons cornstarch, divided; 4 large skinless, boneless chicken breasts, cut into thin strips; 2 cups boiling water, or more as needed; 1 ½ tablespoons instant chicken bouillon granules; 4 cups fresh broccoli florets, or more to taste

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.