Chicken Stir-Fry With Spaghetti

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chicken thighs - (6 to 8) **
2		Egg whites
5 tablespoons	75ml	Cornstarch - divided
3 tablespoons	45ml	Minced fresh garlic
1/4 lb	113g / 4oz	Thin spaghetti
1 cup	237ml	Water
1/2 cup	118ml	Rice vinegar
3 tablespoons	45ml	Reduced sodium soy sauce
1 teaspoon	5ml	Red pepper flakes
2 tablespoons	30ml	Peanut oil
1/2 lb	227g / 8oz	Fresh mushrooms - thinly
1 cup	62g / 2.2oz	Diagonally sliced green - onions

Recipe 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.

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Source:
Little Black book

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