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Broccoli Chicken Stir-Fry Recipe

Broccoli Chicken Stir-Fry Recipe photo by Taste of Home

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Served on a bed of spaghetti squash, this easy stir-fry offers a restaurant-quality dinner at a fraction of the cost. —Taste of Home Test Kitchen

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Broccoli Chicken Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 medium spaghetti squash
SAUCE:
1 cup chicken broth
3 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons cider vinegar
1/8 teaspoon crushed red pepper flakes
STIR-FRY:
1 egg
1 tablespoon soy sauce
1/2 cup cornstarch
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 cup canola oil
2 cups fresh broccoli florets
1 medium onion, chopped

Directions

Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish. Microwave, uncovered, on high for 12-15 minutes or until tender.
Meanwhile, in a small bowl, combine the broth, soy sauce, sugar, cornstarch, vinegar and pepper flakes until smooth; set aside.
In a shallow bowl, whisk egg and soy sauce. Place cornstarch in another shallow bowl. Dip chicken in egg mixture, then coat with cornstarch. In a large skillet or wok, stir-fry chicken in oil in batches until no longer pink. Remove and keep warm.
Stir-fry broccoli and onion for 2-3 minutes or until crisp-tender. Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through.
When squash is cool enough to handle, use a fork to separate strands. Serve with stir-fry. Yield: 4 servings.

Cooking for 2: Broccoli Chicken Stir-Fry for Two

Nutritional Facts 1 cup chicken mixture with 1 cup squash equals 519 calories, 22 g fat (4 g saturated fat), 117 mg cholesterol, 1,305 mg sodium, 53 g carbohydrate, 7 g fiber, 30 g protein.

Originally published as Broccoli Chicken Stir-Fry in Simple & Delicious October/November 2010, p10

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Broccoli Chicken Stir-Fry

Broccoli Chicken Stir-Fry

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Reviewed on Jan. 03, 2012 by MBenton1223

I made this tonight and everyone had a clean plate. I thought it was very easy to make. I didn't have spaghetti squash, though, so I used whole grain linguine. So good!

Reviewed on Dec. 07, 2011 by jajm6

I didn't have a spaghetti squash so used rice. I also cut the soy sauce a bit in the sauce. It was very good. I do agree that prep time wot exactly fast but the outcome is very good!

Reviewed on Nov. 17, 2011 by emilyb122

Be sure to use a really good soy sauce for the best flavor. I have made it twice, and once I made the mistake of using soy sauce take out packets.

Reviewed on Nov. 02, 2011 by mfrass

Such a tasty recipe and beautiful to serve. Perfect with the spaghetti squash....my husband loved it.

Reviewed on Nov. 02, 2011 by Lwstn

There is too much salt - soy sauce - in this recipe for it to be healthy: 3 tablespoons in the sauce and another tablespoon in the stir-fry.

Reviewed on Apr. 16, 2011 by Lindy in AZ

This was a little more work to make than I would have liked, but it was worth it! The taste was excellent, and it got my husband to eat more healthy. The flavor of the sauce is different, but tasty.

Reviewed on Dec. 21, 2010 by jadelin

This was the first time I'd cooked with spaghetti squash, and I was amazed at how easily the 'noodles' came out of the squash with a fork. I would cook the squash for 10-11 minutes in the microwave; the half I cooked for 12 minutes got a little overcooked and the noodles were more mushy and didn't hold together as well. I added 3/4 water to the bottom of the baking dish, so that may have been why it cooked faster.

The breading on the chicken was rather messy and time-consuming, but it was also quite tasty and paired well with the slightly sweet-and-sour taste of the sauce. I would give this 4.5 stars if I could.