INGREDIENTS

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.
Posted by Fred Peters.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Need a new life? God accepts trade-ins”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 384
Calories From Fat: 133
Total Fat: 14.9g
Cholesterol: 163.9mg
Sodium: 304.8mg
Potassium: 986.3mg
Carbohydrates: 34.8g
Fiber: 2.2g
Sugar: 4.6g
Protein: 38.7g