Ingredients
1 1/2 lb chicken thighs (6 to 8) **
2 egg whites
5 tbsp cornstarch, divided
3 tbsp minced fresh garlic
1/4 lb thin spaghetti
1 cup water
1/2 cup rice vinegar
3 tbsp reduced sodium soy sauce
1 tsp red pepper flakes
2 tbsp peanut oil
1/2 lb fresh mushrooms, thinly sliced (2 c, ups)
1 cup diagonally sliced green onions
Directions
** 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.
Servings: 4 servings
Chicken Stir-Fry With Spaghetti Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Italian; Pasta
The History of Recipes
We are able to trace the history of written recipes far back into the far past, in truth as far as the ancient Egyptians, and maybe even further. However, these, old records were just very simple hieroglyphic instructions for meal preparation.
Much later, in Roman times a roman called Apicius assembled a few documents describing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient cooks were skilled in the use of a good variety of herbs and spices, including some familiar names like basil, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including spices such as rosemary and coriander. These new herbs and spices was responsible for a surge in recipe manuscripts, some of which still exist in private collections. The TV revolution brings us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Chicken Stir Fry With Spaghetti recipe.
