Chicken Stir-Fry With Spaghetti - cooking recipe

Ingredients

6 to 8 chicken thighs (1 1/2 lb.)
5 Tbsp. cornstarch, divided
1/4 lb. thin spaghetti
1/2 c. rice vinegar
1 tsp. red pepper flakes
1/2 lb. mushrooms, sliced (2 c.)
2 egg whites
3 Tbsp. fresh garlic, minced
1 c. water
3 Tbsp. soy sauce
2 Tbsp. peanut oil
1 c. diagonally cut green onions

Preparation

Remove chicken 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.
While pasta is cooking, whisk together egg whites with 3 tablespoons cornstarch and the garlic in a medium size bowl.
Add chicken shreds. Toss to coat.
Let stand 5 minutes.