Chicken Stir-Fry with Spaghetti

* Exported from MasterCook II *

Chicken Stir-Fry with Spaghetti

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Pasta
Low Fat Low Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Chicken Thighs (6 to 8)
2 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

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. NUTRIENT VALUE PER SERVING: 369 cal, 11 gm fat, 571 mg sodium, 27 gm
pro, 39 gm carbo, 81 mg chol.

- - - - - - - - - - - - - - - - - -