Broccoli and chicken stir fry

Richard Scott Cunningham
Richard Scott Cunningham @cook_6161171
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Ingredients

  1. 1medium spaghetti squash
  2. 1 cupchicken broth
  3. 3 tablespoonssoy sauce
  4. 2 tablespoonssugar
  5. 2 tablespoonscider vinegar
  6. 1/8 tsp.Crushed red pepper flakes
  7. 1large egg
  8. 1 tbsp.Soy sauce
  9. 1/2 cupcornstarch
  10. 1 lb.Boneless skinless chicken breast,cut into 1-in cubes
  11. 1/4 cupcanola oil
  12. 2 cupsfresh broccoli florets
  13. 1medium onion,chopped

Cooking Instructions

  1. 1

    Cut squash in half lengthwise;discard the seeds. Place squash cut side down in a microwave safe dish. Microwave,uncovered,on high for 12-15 minutes or until tender.

  2. 2

    Meanwhile,in a small bowl,combine the broth,soy sauce,sugar,cornstarch vinegar and red pepper flakes until smooth;set aside

  3. 3

    In a shallow bowl,whisk egg and soy sauce. Place cornstarch in another shallow bowl. Dip the chicken in egg mixture,then coat with cornstarch. In a large skillet or wok,stir-fry in oil in batches until no longer pink. Remove and keep warm.

  4. 4

    Stir-fry the 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 1-2 minutes or until thickened. Add the chicken and heat through.

  5. 5

    When squash is cool enough to handle,use a fork to separate strands. Serve with stir-fry.

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