Chicken Stir-Fry With Spaghetti
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 1/2 pounds chicken thighs -- (6 to 8)
2 large egg whites
5 tablespoons cornstarch -- divided
3 tablespoons garlic -- fresh, minced
1/4 pound spaghetti -- thin
1 cup water
1/2 cup rice vinegar
3 tablespoons soy sauce -- (reduced sodium)
1 teaspoon red pepper flakes
2 tablespoons peanut oil
1/2 pound mushrooms -- thinly sliced
1 cup green onions -- sliced diagonally
 

Preparation:

Remove chicken meat from bones in large pieces. Shred meat into 1- inch long pieces. You should have 2 cups. In large kettle or saucepot, start cooking pasta in boiling water following package directions to al dente stage. While pasta is cooking, whisk together egg whites with 3 tablespoons cornstarch and the garlic in medium-size bowl. Add chicklen shreds; toss to coat. Let stand 5 minutes. In another bowl, smooth remaining 2 tablespoons cornstarch with part of the water. Stir in remaining water, vinegar, soy sauce and red pepper flakes; set aside. Coat large wok or heavy skillet with oil. Heat over medium-high heat until oil begins to sizzle. Lift chicken pieces from egg white mixture, letting excess drip back into bowl. Stir-fry until golden, about 5 minutes. Lift out with slotted spoon to paper towels. Wipe out wok or skillet. Place wok over medium heat. Whisk 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 cooked chicken pieces and heat, stirring constantly, until chicken and vegetables are glistening and mixture is hot. Drain pasta; place on large serving platter. Top with chicken/vegetable mixture.