Broccoli Chicken Stir-Fry

Broccoli chicken stir-fry

Ingredients

  • 1 medium spaghetti squash

Sauce

  • 1 cup chicken broth
  • 3 Tbsp soy sauce
  • 2 Tbsp sugar
  • 2 Tbsp cornstarch
  • 2 Tbsp cider vinegar
  • 1/8 tsp crushed red pepper flakes

Stir Fry

  • 1 egg
  • 1 Tbsp soy sauce
  • ½ cup cornstarch
  • 1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
  • ¼ cup canola oil
  • 2 cups fresh broccoli florets
  • 1 med onion, chopped

Instructions

  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, 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 until no longer pink. Remove and keep warm
  3. Stir fry broccoli and onion for 2-3 minutes or until crisp-tender. Stir the sauce mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the chicken and heat through.
  4. When the squash is cool enough to handle, us a fork to separate strands. Serve with stir-fry.

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