Chicken Stir-Fry With Spaghetti
Contributed by: Chris WebAdmin. of RecipesNow.com
- 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