Free Recipe Chicken Stir-Fry with Spaghetti

Recipe Type: Free Chinese Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Chicken Stir-Fry with Spaghetti Recipe

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 Stir-Fry with Spaghetti Preparation

** 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. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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