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Chicken Stir-Fry With Spaghetti

Contributed by: Chris WebAdmin. of


  • 1 1/2 lb (6 to 8) chicken thighs or breasts
  • 2 egg whites
  • 5 tablespoon cornstarch, divided
  • 3 tablespoon minced fresh garlic
  • 1/4 lb thin spaghetti
  • 1 cup water
  • 1/2 cup rice vinegar
  • 3 tablespoon reduced sodium soy sauce
  • 1 teaspoon red pepper flakes
  • 2 tablespoon peanut oil
  • 1/2 lb fresh mushrooms, thinly sliced (2 cups)
  • 1 cup diagonally sliced green onions


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.

@lace 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.

Serving Size: Makes 4 servings

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