Broccoli Chicken Stir-Fry |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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 |
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.
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