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Name: Chicken Stir-Fry with Spaghetti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 tb Reduced sodium soy sauce; 2 Egg whites; 5 tb Cornstarch, divided; 1 c Water; 1 1/2 lb Chicken thighs (6 to 8) **; 3 tb Minced fresh garlic; 1 c Diagonally sliced green; 1/4 lb Thin spaghetti; 1 ts Red pepper flakes; 1/2 c Rice vinegar; 1/2 lb Fresh mushrooms, thinly; 2 tb Peanut oil

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INGREDIENTS

3 tb Reduced sodium soy sauce
2 Egg whites
5 tb Cornstarch, divided
1 c Water
1 1/2 lb Chicken thighs (6 to 8) **
3 tb Minced fresh garlic
1 c Diagonally sliced green
1/4 lb Thin spaghetti
1 ts Red pepper flakes
1/2 c Rice vinegar
1/2 lb Fresh mushrooms, thinly
2 tb Peanut oil

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.

NOTES

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Chicken Stir-Fry with Spaghetti

3 tb Reduced sodium soy sauce
2 Egg whites
5 tb Cornstarch, divided
1 c Water
1 1/2 lb Chicken thighs (6 to 8) **
3 tb Minced fresh garlic
1 c Diagonally sliced green
1/4 lb Thin spaghetti
1 ts Red pepper flakes
1/2 c Rice vinegar
1/2 lb Fresh mushrooms, thinly
2 tb Peanut oil

**  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.

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Nutrition

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Serving Size: 1 Serving (437g)
Recipe Makes: 4 Servings

Calories: 233
Calories from Fat: 67 (29%)

Amt Per Serving		% DV

	Total Fat 7.4g	10 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 2.3g
Cholesterol 0mg		0 %
Sodium 518.6mg		18 %
Potassium 270.8mg		7 %
Total Carbohydrate 24.9g		7 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 23.8g
Protein 15.4g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 233

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