Chicken Stir Fry
8 Tablespoons Soy Sauce
3 Tablespoons Cornstarch, Divided
8 Large Skinless, Boneless Chicken Breasts, Cut into Chunks
2 Cups Chicken Broth
½ Teaspoon Ground Ginger, Or More To Taste
½ 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
6 Green Onions Diced
2 Tablespoons Minced Garlic
½ Teaspoon Crushed Red Pepper, Or More To Taste
1 Cup Toasted Slivered Almonds
Step 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.
Step 2 Combine chicken broth, Add remaining cornstarch and ginger; stir to combine.
Step 3 Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees F (185 degrees C) in a heavy skillet over medium-high heat. Add broccoli, 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.
Step 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 broth mixture. Stir until thickened. Stir in optional almonds. Serve over prepared long grain rice. Serves 6