Broccoli and Chicken Stir-Fry Dish

Ingredients 0/15

Step 1

Stir the soy sauce and 1 tablespoon of cornstarch in a bowl or a zip-top bag. Add the chicken pieces, toss to coat them well, then seal the bag (squeeze out the air first) or cover the bowl. Pop it in the fridge for at least half an hour to let the flavors soak in.

Step 2

While that marinates, dissolve the bouillon granules in a bowl of boiling water. Stir in the rest of the cornstarch and the ginger until everything is well combined.

Step 3

Heat half of the canola oil and a tablespoon of sesame oil in a large skillet over medium-high heat. Once it’s hot, toss in the broccoli, bell peppers, onion, and garlic. Stir-fry the veggies until they’re just tender but still have a bit of crunch, about 5 to 7 minutes. Scoop them out and set aside.

Step 4

Add the remaining canola and sesame oil to the same pan, then add the marinated chicken along with the crushed red pepper. Cook, stirring often, until the chicken is cooked through and no longer pink inside—this usually takes around 7 to 10 minutes.

Step 5

Once the chicken is done, throw the veggies back into the skillet. Pour in the bouillon mixture and stir everything together until the sauce thickens and coats the chicken and vegetables nicely. If you like, toss in some almonds for a little extra crunch before serving.