---------- Recipe via Meal-Master (tm) v8.02

     Title: CHICKEN STIR-FRY WITH SPAGHETTI
Categories: Chinese, Chicken, Pasta
     Yield: 4 servings

 1 1/2 lb Chicken thighs (6 to 8) **
     2    Egg whites
     5 tb Cornstarch, divided
     3 tb Minced fresh garlic
   1/4 lb Thin spaghetti
     1 c  Water
   1/2 c  Rice vinegar
     3 tb Reduced sodium soy sauce
     1 ts Red pepper flakes
     2 tb Peanut oil
   1/2 lb Fresh mushrooms, thinly
          -sliced (2 cups)
     1 c  Diagonally sliced 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.  Stir-fry 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.

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