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

Few things are sapping the strength of the church of Jesus Christ more than the unreconciled state of so many believers. So many have matters deeply imbedded in their craws, like iron wedges forced between themselves and other Christians. They can’t walk together because they do not agree. When they should be marching side by side through this world taking men captive for Jesus Christ, they are acting instead like an army that has been routed and scattered and whose troops in their confusion have begun fighting among themselves. Nothing is sapping the church of Christ of her strength so much as these unresolved problems, these loose ends among believing Christians that have never been tied up. There is no excuse for this sad condition, for the Bible does not allow for loose ends. God wants no loose ends.

Jay Adams

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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