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

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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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."

Reviewed Jul. 30, 2014

"Very good, even over rice."

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!!"

Reviewed Jan. 16, 2014

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

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!"

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