Save on Pinterest

Broccoli Chicken Stir-Fry for Two

Total Time

Prep/Total Time: 30 min.


2 servings

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


  • 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
  • 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.

Nutrition Facts

1 cup stir-fry with 1-1/4 cups squash: 452 calories, 19g fat (2g saturated fat), 119mg cholesterol, 1259mg sodium, 41g carbohydrate (13g sugars, 4g fiber), 30g protein.

Recommended Video