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Broccoli Chicken Stir-Fry for Two

Broccoli Chicken Stir-Fry for Two
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
2 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

2 of 2

Broccoli Chicken Stir-Fry for Two (continued)

Directions (continued)

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