Recipe - Chicken Stir-Fry With Spaghetti

1 One half pound Chicken thighs (6 to 8) **
2 Egg whites
5 tablespoon Cornstarch, divided
3 tablespoon Minced fresh garlic
One fourth pound Thin spaghetti
1 cup Water
One half cup Rice vinegar
3 tablespoon Reduced sodium soy sauce
1 teaspoon Red pepper flakes
2 tablespoon Peanut oil
One half pound Fresh mushrooms, thinly
cut or sliced up (2 cups)
1 cup Diagonally cut or sliced up green
onions

** Chicken breasts can be substituted for thighs,

Remove chicken meat from bones in large pieces. Shred meat into 1 inch
long pieces. You should have 2 cups.

In a large kettle or saucepot, start cooking pasta in boiling water
following package directions for al dente stage.

While pasta is cooking, whisk together egg whites with 3 tablespoons of the
cornstarch and the garlic in medium bowl. Add the chicken shreds; toss to
coat. Let stand for 5 minutes.

In another bowl, smooth the remaining 2 tablespoons cornstarch with part of
the water. Stir in remaining water, vinegar, soy sauce, and red pepper
flakes; set aside.

Coat a large wok or heavy skillet with the oil. Heat over medium high
heat until the oil begins to sizzle. Lift chicken pieces from egg white
mixture, letting excess drip back into bowl. Stirfry until golden brown,
about 5 minutes. Lift out with slotted spoon to paper towels. Wipe out wok
or skillet.

Place wok over medium heat. Whisk the reserved cornstarch/soy mixture
again and pour into wok. Bring mixture just to a boil. Add mushrooms and
onions. Cook, stirring constantly, until sauce thickens, about 3 minutes.
Add the cooked chicken pieces and heat, stirring constantly, until chicken
and vegetables are glistening and mixture is hot.

Drain pasta and place on a large serving platter. Top with the
chicken/vegetable mixture.

1001 HOME IDEAS MAGAZINE; April 1990

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini