Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Chicken thighs - (6 to 8) **

  2. 2 Egg whites

  3. 5 tablespoons 75ml Cornstarch - divided

  4. 3 tablespoons 45ml Minced fresh garlic

  5. 1/4 lb 113g / 4oz Thin spaghetti

  6. 1 cup 237ml Water

  7. 1/2 cup 118ml Rice vinegar

  8. 3 tablespoons 45ml Reduced sodium soy sauce

  9. 1 teaspoon 5ml Red pepper flakes

  10. 2 tablespoons 30ml Peanut oil

  11. 1/2 lb 227g / 8oz Fresh mushrooms - thinly

  12. 1 cup 62g / 2 1/5oz Diagonally sliced green - onions

Instructions Jump to Ingredients ↑

  1. ** 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.

  2. In a large kettle or saucepot, start cooking pasta in boiling water following package directions for al dente stage.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Drain pasta and place on a large serving platter. Top with the chicken/vegetable mixture.



Send feedback