Chicken stir-fry with spaghetti
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chicken thighs (6 to 8) ** |
| 2 | Egg whites | |
| 5 | tablespoons | Cornstarch, divided |
| 3 | tablespoons | Minced fresh garlic |
| ¼ | pounds | Thin spaghetti |
| 1 | cup | Water |
| ½ | cup | Rice vinegar |
| 3 | tablespoons | Reduced sodium soy sauce |
| 1 | teaspoon | Red pepper flakes |
| 2 | tablespoons | Peanut oil |
| ½ | pounds | Fresh mushrooms, thinly sliced (2 cups) |
| 1 | cup | Diagonally sliced green onions |
Directions
** 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.