Broccoli And Chicken Stir-Fry

• 1 medium spaghetti squash
• 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
• 1 large 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

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.

chicken broth, soy sauce, sugar, cornstarch, cider vinegar, red pepper, egg, soy sauce, cornstarch, chicken breasts, canola oil, fresh broccoli florets, onion

Taken from www.tasteofhome.com/recipes/broccoli-and-chicken-stir-fry/ (may not work)