Chicken and Broccoli Sauté

This quick and flavorful dish combines tender chicken with fresh broccoli for a healthy weeknight dinner. Ready in just minutes, it’s perfect for those busy evenings when you want something satisfying and nutritious.

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TIME50 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

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.

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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.

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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.

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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.

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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.

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Step 6

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

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure the chicken pieces are cut into even sizes for uniform cooking.
- Don’t overcrowd the pan; cook in batches if needed to get a nice sear.
- Use fresh broccoli for the best texture, and steam it briefly before sautéing if you prefer it softer.

Why you’ll love it

This dish is quick, healthy, and packed with flavor. The combination of tender chicken and crisp broccoli makes for a satisfying meal that’s perfect any night of the week. Plus, it’s easy to customize with your favorite seasonings or add-ons.

Serving ideas

Serve with steamed rice, quinoa, or noodles to soak up the savory sauce. A simple side salad or some garlic bread can also complement the meal nicely, adding freshness and extra crunch.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the chicken tender and the broccoli crisp. Avoid overcooking when reheating to maintain the best texture.