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.

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

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.

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.

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