Chicken Stir-Fry With Spaghetti Recipe

Recipe Ingredients

1 1/2 lb chicken thighs (6 to 8) **
2 egg whites
5 tbsp cornstarch, divided
3 tbsp minced fresh garlic
1/4 lb thin spaghetti
1 cup water
1/2 cup rice vinegar
3 tbsp reduced sodium soy sauce
1 tsp red pepper flakes
2 tbsp peanut oil
1/2 lb fresh mushrooms, thinly sliced (2 c, ups)
1 cup 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.

Servings: 4

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