Easy Chicken and Broccoli Stir-Fry

Easy Chicken and Broccoli Stir-Fry
  • PREP TIME
    30 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    6 People
  • VIEWS
    75

A symphony of savory flavors and vibrant colors, this Chicken and Broccoli Stir-Fry is a dish that delights the senses. Tender chicken and crisp-tender vegetables are coated in a luscious sauce, creating a meal that's both satisfying and visually stunning. Perfect for a quick weeknight dinner or an impressive weekend feast.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    17 g
  • Cholesterol
    86 mg
  • Fiber
    4 g
  • Protein
    39 g
  • Saturated Fat
    3 g
  • Sodium
    1285 mg
  • Sugar
    4 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a glass bowl or zip-top bag, combine soy sauce and 1 tablespoon cornstarch. Add chicken, ensuring it's well coated. Refrigerate for at least 30 minutes to allow the flavors to meld. (30 minutes +)

02

Step

In a separate bowl, dissolve bouillon granules in boiling water. Stir in the remaining cornstarch and ginger until well combined. Set aside. (5 minutes)

03

Step

Heat half of the canola oil and 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until the vegetables are crisp-tender. (5-7 minutes)

04

Step

Remove the vegetables from the skillet and set aside. Add the remaining canola oil and sesame oil to the skillet. Add the marinated chicken and crushed red pepper. Stir-fry until the chicken is cooked through. (7-10 minutes)

05

Step

Return the vegetables to the skillet. Pour in the bouillon mixture and stir until the sauce thickens and coats the chicken and vegetables evenly. (3-5 minutes)

06

Step

Stir in the toasted slivered almonds, if desired, and serve immediately over hot cooked rice.

For an extra layer of flavor, consider adding a splash of rice vinegar or a drizzle of honey to the sauce.
If you don't have fresh broccoli on hand, frozen broccoli florets can be used. Be sure to thaw them completely and pat them dry before stir-frying.
Adjust the amount of crushed red pepper to suit your spice preference.
Garnish with sesame seeds and chopped green onions for a beautiful presentation.

Cara Mueller

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 25 Ratings)
Total Reviews: (10)
  • German Cartwright

    Great base recipe that I can easily adapt with whatever veggies I have on hand.

  • Dangelo Metz

    Next time I will add a bit more garlic, we are garlic lovers!

  • Verla Dicki

    This recipe is a lifesaver on busy weeknights! The flavor is incredible, and it's so easy to customize with different vegetables.

  • Braulio Gerhold

    This is my new go-to stir-fry recipe. Thank you for sharing!

  • Misty Farrell

    My kids, who are usually picky eaters, loved this stir-fry. That's a win in my book!

  • Kiera Parker

    Easy to follow recipe, turned out great! I used brown rice and it was a healthy and filling meal.

  • Viva Wilkinson

    Substituted the red pepper for some snap peas and it was perfect!

  • Jeanette Croninbogisich

    I love the addition of almonds for that extra crunch. My family devoured it!

  • Micaela Runte

    I added a splash of rice vinegar at the end for a little extra tang. It was delicious!

  • Gerson Huel

    I found that marinating the chicken for longer than 30 minutes really enhanced the flavor. I prepped it in the morning and cooked it in the evening.

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