"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..."
INGREDIENTS
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1 medium spaghetti squash
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SAUCE:
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1 cup chicken broth
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3 tablespoons soy sauce
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2 tablespoons sugar
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2 tablespoons cornstarch
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2 tablespoons cider vinegar
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1/8 teaspoon crushed red pepper flakes
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STIR-FRY:
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1 Eggland's Best Egg
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1 tablespoon soy sauce
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1/2 cup cornstarch
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1 pound boneless skinless chicken breasts, cut into 1-inch cubes
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1/4 cup canola oil
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2 cups fresh broccoli florets
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1 medium onion, chopped