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Ingredientes
- 1 1/2 lb Chicken Thighs without skin (6 to 8)
- 2 x Egg Whites
- 5 Tbsp. Cornstarch divided
- 3 Tbsp. fresh garlic chopped
- 1/4 lb Spaghetti thin
- 1 c. Water
- 1/2 c. Rice Vinegar
- 3 Tbsp. low sodium soy sauce
- 1 tsp Red Pepper flakes
- 2 Tbsp. Peanut Oil
- 1/2 lb Mushrooms thinly sliced
- 1 c. Green Onions sliced diagonally
Direcciones
- Remove chicken meat from bones in large pcs. Shred meat into 1- inch long pcs. You should have 2 c..
- In large kettle or possibly saucepot, start cooking pasta in boiling water following package directions to al dente stage.
- While pasta is cooking, whisk together egg whites with 3 Tbsp. cornstarch and the garlic in medium-size bowl. Add in chicklen shreds; toss to coat.
- Let stand 5 min.
- In another bowl, smooth remaining 2 Tbsp. cornstarch with part of the water. Stir in remaining water, vinegar, soy sauce and red pepper flakes; set aside.
- Coat large wok or possibly heavy skillet with oil. Heat over medium-high heat till oil begins to sizzle.
- Lift chicken pcs from egg white mix, letting excess drip back into bowl. Stir-fry till golden brown, about 5 min. Lift out with slotted spoon to paper towels. Wipe out wok or possibly skillet.
- Place wok over medium heat. Whisk reserved cornstarch/soy mix again and pour into wok. Bring mix just to a boil. Add in mushrooms and onions.
- Cook, stirring constantly, till sauce thickens, about 3 min. Add in cooked chicken pcs and heat, stirring constantly, till chicken and vegetables are glistening and mix is warm.
- Drain pasta; place on large serving platter. Top with chicken/vegetable
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 4 servings | |
| Calories 527 | |
| Calories from Fat 250 | 47% |
| Total Fat 27.95g | 35% |
| Saturated Fat 7.16g | 29% |
| Trans Fat 0.3g | |
| Cholesterol 113mg | 38% |
| Sodium 516mg | 22% |
| Potassium 630mg | 18% |
| Total Carbs 37.03g | 10% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.63g | 2% |
| Protein 30.05g | 48% |
