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Broccoli Chicken Stir-Fry

Broccoli Chicken Stir-Fry
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
4 ServingsPrep/Total Time: 30 min.

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
© Taste of Home 2013

2 of 2

Broccoli Chicken Stir-Fry (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013