Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

** 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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