Name: Chicken and Broccoli Stir-Fry
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Soy sauce - 6 tablespoons; Cornstarch, divided - 3 tablespoons; Skinless, boneless chicken breasts, cut into thin strips - 4 large; Boiling water, or more as needed - 2 cups; Instant chicken bouillon granules - 1 ½ tablespoons; Ground ginger, or more to taste - ½ teaspoon; Canola oil, divided - ¼ cup; Sesame oil, divided - 2 tablespoons; Fresh broccoli florets, or more to taste - 4 cups; Red bell pepper, cut into thin strips - 1 medium; Green bell pepper, cut into thin strips - ½; Onion, diced - 1 medium; Minced garlic - 2 tablespoons; Crushed red pepper, or more to taste - ½ teaspoon; Toasted slivered almonds - 1 cup

Ingredients for - Chicken and Broccoli Stir-Fry

1. Soy sauce 6 tablespoons

2. Cornstarch, divided 3 tablespoons

3. Skinless, boneless chicken breasts, cut into thin strips 4 large

4. Boiling water, or more as needed 2 cups

5. Instant chicken bouillon granules 1 ½ tablespoons

6. Ground ginger, or more to taste ½ teaspoon

7. Canola oil, divided ¼ cup

8. Sesame oil, divided 2 tablespoons

9. Fresh broccoli florets, or more to taste 4 cups

10. Red bell pepper, cut into thin strips 1 medium

11. Green bell pepper, cut into thin strips ½

12. Onion, diced 1 medium

13. Minced garlic 2 tablespoons

14. Crushed red pepper, or more to taste ½ teaspoon

15. Toasted slivered almonds 1 cup

How to cook deliciously - Chicken and Broccoli Stir-Fry

1 . Stage

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 . Stage

Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.

3 . Stage

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 . Stage

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.