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

Broccoli and Chicken Stir Fry Recipe

Read Reviews (12)
4.55 12
Publisher Photo
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

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

Nutritional 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.

Directions

  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

Nutritional 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.

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Broccoli and Chicken Stir Fry(12)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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!!

MY REVIEW
Reviewed Jan. 16, 2014

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

MY REVIEW
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!

MY REVIEW
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!

MY REVIEW
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.

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