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.
