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
Directions:
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.