Title: Chicken stir-fry with spaghetti
 Categories: Chinese, Chicken, Pasta
      Yield: 4 Servings
 
  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.