| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Chinese, Chicken, Pasta | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
** 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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