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.
1001 HOME IDEAS MAGAZINE; April 1990
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus: power to break life controlling problems”