*  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.
 
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