Broccoli and Chicken Stir-Fry Recipe
Broccoli and Chicken Stir-Fry Recipe photo by Taste of Home
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Broccoli and Chicken Stir-Fry Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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
  • 1 large 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

Nutritional Facts

1 each: 519 calories, 22g fat (4g saturated fat), 117mg cholesterol, 1305mg sodium, 53g carbohydrate (10g sugars, 7g fiber), 30g protein.


  1. 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.
  2. Meanwhile, in a small bowl, combine the broth, soy sauce, sugar, cornstarch, vinegar and pepper flakes until smooth; set aside.
  3. 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.
  4. 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.
  5. When squash is cool enough to handle, use a fork to separate strands. Serve with stir-fry. Yield: 4 servings.
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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lmmanda User ID: 1101093 219559
Reviewed Feb. 2, 2015

"This was very good. I made the mistake of using too much chicken so I didn't have enough sauce. Rather than making more sauce, I used some Panda Express orange sauce I had in the fridge. I served it over rice."

vj221979 User ID: 5329286 122998
Reviewed Jul. 30, 2014

"Very good, even over rice."

naynay12 User ID: 1128942 192806
Reviewed Jan. 30, 2014

"I thought it was absolutely delicious!!! Definitely a keeper!!! And cooking the spaghetti squash was so easy, and perfect with this dish!!"

CAMyrs User ID: 7591892 107721
Reviewed Jan. 16, 2014

"My family loved this recipe. I added fresh green pepper, powdered ginger, and cut out 1T of the soy sauce."

MBenton1223 User ID: 6296115 122997
Reviewed Jan. 3, 2012

"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!"

jajm6 User ID: 1412288 175313
Reviewed Dec. 7, 2011

"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!"

emilyb122 User ID: 6301162 122994
Reviewed Nov. 17, 2011

"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."

mfrass User ID: 5989443 121050
Reviewed Nov. 2, 2011

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

Lwstn User ID: 1515876 192586
Reviewed Nov. 2, 2011

"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."

Lindy in AZ User ID: 3620908 191558
Reviewed Apr. 16, 2011

"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."

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