This easy-to-make plum sauce is delicious and stays nicely in the fridge. Serve with chicken, pork, or egg rolls hot or cold.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
- Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
- 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.
- 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.
- You can use vegetable oil instead of canola.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 468 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 4 g |
| Protein | 39 g |
| Saturated Fat | 3 g |
| Sodium | 1285 mg |
| Sugars | 4 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Cut recipe in half as only two of us at home. It was fresh and delicious. I used Singapore noodles instead of rice. Will Def make again.
I’ve made so many stir fried dishes and all of them we so so, this was excellent! Even my husband said this is a keeper!
Made this for the first time today and found it to be delicious. Can’t wait to share with my friends. Served it over just plain boil in bag rice. Love it!!
I read another members review and decided to add a smidge of brown sugar. I also didn’t have as much broccoli as I thought, so added a few pieces of cauliflower. And Wallyworld was out of green peppers so I used a whole red one for a recipe for two. The recipe halved easily. It was really good but readers should be warned not to add anymore soy sauce after cooking. I’m a soy sauce freak so I added some to my serving before I tasted it. It was too much.. the brown sugar I added helped to balance it out. Otherwise it was really tasty and I will make it again.
Nice dish and great taste. Followed the recipe except did not have sesame oil. The sauce was wonderful. I will make this again.
Delicious!
It turned out good. I forgot the almonds so I used unsalted sunflowers seed kernels.
Fantastic tastes!!! We did cook it in a wok and used sticky rice.
Easy and delicious!
It was great! Made a few modifications: added to the marinade fresh ginger, garlic and oyster sauce; added mushrooms, carrots and used green onions; used only 1 cup of the broth (it was very saucy!) and added sesame seeds instead of almonds.
It was good. Next time I’d use fresh ginger and add mushrooms and penuts instead of almonds. Made the entire recipe as stated.
I thought this was just like take out. I may add a tiny bit of brown sugar to see what happens. Otherwise I thought this was really good and this recipe was perfect for us! I’m so glad you doubled the recipe because it is nice to take leftovers in for work
Delicious. Followed recipe exactly. The only change we will probably make next time is to half the amount of almonds.
The most consuming part of it all was cutting up the veggies. Overall, it was quick, easy, and delicious. I actually followed the recipe, which I usually don’t, and had great results. This is a keeper!
I LOVED IT! It came out very very good! My only thing is I cup of slivered toasted almonds was a bit much. So I’d reduce it to half a cup but other then that it was A great TREAT
This is a great recipe, easy to make for those busy nights.
My husband loved it. Easy to make using basic ingredients. I used some cauliflower too since I only had a cup of broccoli. I added a couple of dashes of teriyaki sauce also.
Delicious and easy. My family loved it.
It was a hit! Used shrimp instead of chicken. They are asking for it again.
I can’t wait to try it out because I like stirfry but I never heard of chicken and broccoli before that sounds good it looks like it’s going to taste good to
This was delicious! Made exactly as described. Will be making this one again.