Chicken and Broccoli Sauté

Ingredients

• 6 tablespoons soy sauce
• 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
• ½ teaspoon ground ginger, or more to taste
• ¼ cup canola oil, divided
• 2 tablespoons sesame oil, divided
• 4 cups fresh broccoli florets, or more to taste
• 1 medium red bell pepper, cut into thin strips
• ½ green bell pepper, cut into thin strips
• 1 medium onion, diced
• 2 tablespoons minced garlic
• ½ teaspoon crushed red pepper, or more to taste
• 1 cup toasted slivered almonds

Step 1

In a bowl or zip-top bag, mix the soy sauce with 1 tablespoon of cornstarch. Add the chicken, toss to coat well, then seal the bag (try to get out as much air as you can) or cover the bowl. Pop it in the fridge for at least half an hour to marinate.

Step 2

Meanwhile, dissolve the bouillon granules in a bowl of boiling water. Stir in the remaining cornstarch and the ginger until everything is nicely combined.

Step 3

Heat half of the canola oil along with a tablespoon of sesame oil in a skillet over medium-high heat until it’s hot but not smoking. Toss in the broccoli, bell peppers, onion, and garlic, and stir-fry for about 5 to 7 minutes until the veggies are crisp-tender. Scoop them out with a slotted spoon and set aside.

Step 4

Add the rest of the canola oil and sesame oil to the same pan and get it hot again. Add the chicken mixture along with the crushed red pepper. Cook, stirring often, until the chicken is cooked through and no longer pink inside—this usually takes about 7 to 10 minutes.

Step 5

Once the chicken is done, throw the veggies back into the pan. Pour in the bouillon mixture and stir everything together until the sauce thickens up and coats the chicken and vegetables nicely.

Step 6

If you like, toss in some almonds at the end for a little crunch. Serve it up warm and enjoy!