Chicken Stir-Fry With Spaghetti Recipe

Ingredients

Directions

1. ** Chicken breasts can be substituted for thighs, Remove chicken meat from bones in large pieces.
2. Shred meat into 1- inch long pieces.
3. You should have 2 cups.
4. In a large kettle or saucepot, start cooking pasta in boiling water following package directions for al dente stage.
5. While pasta is cooking, whisk together egg whites with 3 tablespoons of the cornstarch and the garlic in medium bowl.
6. Add the chicken shreds; toss to coat.
7. Let stand for 5 minutes.
8. In another bowl, smooth the remaining 2 tablespoons cornstarch with part of the water.
9. Stir in remaining water, vinegar, soy sauce, and red pepper flakes; set aside.
10. Coat a large wok or heavy skillet with the oil.
11. Heat over medium- high heat until the oil begins to sizzle.
12. Lift chicken pieces from egg white mixture, letting excess drip back into bowl.
13. Stir-fry until golden brown, about 5 minutes.
14. Lift out with slotted spoon to paper towels.
15. Wipe out wok or skillet.
16. Place wok over medium heat.
17. Whisk the reserved cornstarch/soy mixture again and pour into wok.
18. Bring mixture just to a boil.
19. Add mushrooms and onions.
20. Cook, stirring constantly, until sauce thickens, about 3 minutes.
21. Add the cooked chicken pieces and heat, stirring constantly, until chicken and vegetables are glistening and mixture is hot.
22. Drain pasta and place on a large serving platter.
23. Top with the chicken/vegetable mixture. 1001 HOME IDEAS MAGAZINE; April 1990 Posted by Fred Peters.