This was eaten up pretty dang fast at our house; everyone loved it, even my 2-year-old.
16 oz. spaghetti noodles
1 c. chicken broth
3 Tbsp. soy sauce
2 Tbsp. sugar
2 Tbsp. cornstarch
2 Tbsp. cider vinegar
1/8 tsp. crushed red pepper flakes
1 Tbsp. soy sauce
1/2 c. cornstarch
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1/4 c. canola oil
2 c. fresh broccoli florets
1 medium onion, chopped
*Cook noodles as directed on package. 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 (a handful at a time), then coat with cornstarch. In a large skillet or wok, stir-fry in oil 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.