Broccoli Chicken Stir-Fry for Two Recipe

4 1 1
Broccoli Chicken Stir-Fry for Two Recipe
Broccoli Chicken Stir-Fry for Two Recipe photo by Taste of Home
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Broccoli Chicken Stir-Fry for Two Recipe

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4 1 1
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
Recommended: 13x9 Brunch Recipes
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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.
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.
Originally published as Broccoli Chicken Stir-Fry for Two in Simple & Delicious

Nutritional Facts

1 each: 501 calories, 20g fat (3g saturated fat), 128mg cholesterol, 1308mg sodium, 51g carbohydrate (8g sugars, 6g fiber), 30g protein.

  • 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
  1. Place squash cut side down in a microwave-safe dish. Microwave, uncovered, on high for 10-12 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 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.
  5. When squash is cool enough to handle, use a fork to separate strands. Serve with stir-fry. Yield: 2 servings.
Originally published as Broccoli Chicken Stir-Fry for Two in Simple & Delicious

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colky08 User ID: 1087575 117195
Reviewed Oct. 5, 2011

"i tripled the recipe to accommodate my family and served rice. my kids loved it"

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