Name: Chicken Stir-Fry with Spaghetti
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

One of the most amazing and significant facts of history is that within 5 centuries of its birth, Christianity won the professed allegiance of the overwhelming majority of the Roman Empire and even the support of the Roman state. Beginning as a seemingly obscure sect of Judaism, one of the scores, even hundreds of religions and religious groups which were competing within the realm, revering as its central figure one who had been put to death by the machinery of Rome.

Kenneth Latourette

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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