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  • Chicken Stir Fry With Spaghetti

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    Chicken Stir Fry With Spaghetti
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 lb Chicken Thighs without skin (6 to 8)
    • 2 x Egg Whites
    • 5 Tbsp. Cornstarch divided
    • 3 Tbsp. fresh garlic chopped
    • 1/4 lb Spaghetti thin
    • 1 c. Water
    • 1/2 c. Rice Vinegar
    • 3 Tbsp. low sodium soy sauce
    • 1 tsp Red Pepper flakes
    • 2 Tbsp. Peanut Oil
    • 1/2 lb Mushrooms thinly sliced
    • 1 c. Green Onions sliced diagonally

    Directions

    1. Remove chicken meat from bones in large pcs. Shred meat into 1- inch long pcs. You should have 2 c..
    2. In large kettle or possibly saucepot, start cooking pasta in boiling water following package directions to al dente stage.
    3. While pasta is cooking, whisk together egg whites with 3 Tbsp. cornstarch and the garlic in medium-size bowl. Add in chicklen shreds; toss to coat.
    4. Let stand 5 min.
    5. In another bowl, smooth remaining 2 Tbsp. cornstarch with part of the water. Stir in remaining water, vinegar, soy sauce and red pepper flakes; set aside.
    6. Coat large wok or possibly heavy skillet with oil. Heat over medium-high heat till oil begins to sizzle.
    7. Lift chicken pcs from egg white mix, letting excess drip back into bowl. Stir-fry till golden brown, about 5 min. Lift out with slotted spoon to paper towels. Wipe out wok or possibly skillet.
    8. Place wok over medium heat. Whisk reserved cornstarch/soy mix again and pour into wok. Bring mix just to a boil. Add in mushrooms and onions.
    9. Cook, stirring constantly, till sauce thickens, about 3 min. Add in cooked chicken pcs and heat, stirring constantly, till chicken and vegetables are glistening and mix is warm.
    10. Drain pasta; place on large serving platter. Top with chicken/vegetable

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