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Broccoli and Chicken Stir-Fry

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


  • 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


  • 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.
  • 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 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.
  • When squash is cool enough to handle, use a fork to separate strands. Serve with stir-fry.
Nutrition Facts
1 each: 519 calories, 22g fat (4g saturated fat), 117mg cholesterol, 1305mg sodium, 53g carbohydrate (10g sugars, 7g fiber), 30g protein.

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Average Rating:
  • lmmanda
    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.

  • Veronica
    Jul 30, 2014

    Very good, even over rice.

  • naynay12
    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
    Jan 16, 2014

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

  • MBenton1223
    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
    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
    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.

  • comstockda
    Nov 2, 2011

    No comment left

  • mfrass
    Nov 2, 2011

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

  • Lwstn
    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.