Chicken Stir-Fry With Spaghetti
chicken, chinese, pasta
1 1/2 lb chicken thighs (6 to 8) **
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 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.
Yield: 4 servings