Chicken and Broccoli Stir-Fry


Delicious, savory, and visually enticing chicken and broccoli stir-fry recipe! This is a double recipe because leftovers are fantastic and the single recipe never seems to be enough! Halve the recipe if desired. Serve with hot cooked brown or white rice.

Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hrs 20 mins
6 servings


  • 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


  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.

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

  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.

  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.

Cook's Note:

You can use vegetable oil instead of canola.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

468 Calories
27g Fat
17g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 468
% Daily Value *
Total Fat 27g 35%
Saturated Fat 3g 16%
Cholesterol 86mg 29%
Sodium 1285mg 56%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 16%
Total Sugars 4g
Protein 39g
Vitamin C 90mg 452%
Calcium 110mg 8%
Iron 3mg 15%
Potassium 709mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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