Broccoli Chicken Stir-Fry for Two Recipe

Broccoli Chicken Stir-Fry for Two 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 for Two Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

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

Directions

Place squash cut side down in a microwave-safe dish. Microwave, uncovered, on high for 10-12 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 cornstarch 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: 2 servings.

Nutritional Facts 1 cup chicken mixture with 1 cup squash equals 501 calories, 20 g fat (3 g saturated fat), 128 mg cholesterol, 1,308 mg sodium, 51 g carbohydrate, 6 g fiber, 30 g protein.

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