Broccoli Chicken Stir-Fry

BroccoliChicken Stir-Fry

Serves4

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

Cup Cornstarch

1 Pound Boneless Skinless Chicken Breasts, Cut Into 1-Inch Cubes

Cup Canola Oil

2 Cups Fresh Broccoli Florets

1 Medium Onion, Chopped

Cut squash in half lengthwise; discard seeds. Plash 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 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 in batches until no longer pink. Remove and keep warm.
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; heat through.
When the squash is cool enough to handle, use a fork to separate strands. Serve with stir fry.