Chicken Stir-Fry With Spaghetti
A flavorful chicken stir-fry with spaghetti, featuring tender shredded chicken, mushrooms, green onions, and a tangy vinegar soy sauce glaze, perfect for a quick, satisfying meal.
Ingredients
Instructions
- Remove chicken from bones in large pieces and shred into 1-inch long pieces, aiming for about 2 cups of shredded chicken.
- In a large kettle or saucepot, cook the spaghetti in boiling water according to package instructions.
- While the pasta is cooking, whisk together egg whites, 3 tablespoons of cornstarch, and minced garlic in a medium bowl.
- Add the shredded chicken to the egg white mixture and toss to coat. Let stand for 5 minutes.
- In a small bowl, combine rice vinegar, red pepper flakes, soy sauce, and water to prepare the sauce.
- Heat peanut oil in a large skillet or wok over medium-high heat.
- Add sliced mushrooms and cook until tender, about 5 minutes.
- Add the coated chicken and cook until heated through, about 5-7 minutes.
- Drain the cooked spaghetti and add to the skillet with the chicken and mushrooms.
- Pour the sauce over the mixture and toss to combine thoroughly.
- Stir in diagonally cut green onions and cook for another 2 minutes until fragrant.
- Serve hot garnished with additional green onions if desired.
Tips & Substitutions
For a crispy texture, ensure the chicken is well-coated with cornstarch before cooking. If you don't have rice vinegar, substitute with apple cider vinegar for a similar tang. Feel free to add other vegetables like bell peppers or broccoli for more color and nutrition. Adjust the heat by varying the amount of red pepper flakes based on your spice preference.
Serving Suggestions
Serve this Chicken Stir-Fry With Spaghetti alongside a simple cucumber salad or steamed broccoli for a balanced meal. It pairs beautifully with Quickie Egg Drop Noodles for a comforting dinner. For an Asian-inspired feast, consider serving with steamed dumplings or a side of Sweet And Sour Sauce For Meatballs.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of water or a drizzle of soy sauce to prevent drying out. This dish can also be enjoyed cold as a salad topping.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Stir-Fry With Spaghetti contains roughly 806 calories, with 23g protein, 43g carbohydrates, and 61g fat. It is an excellent source of vitamin D (74% of the Daily Value), vitamin C (50% of the Daily Value), and protein (47% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2404mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breasts for thighs if you prefer a leaner option. Just make sure to adjust the cooking time as chicken breasts may cook faster. Slice them thinly for even cooking and tenderness.
What can I use instead of peanut oil?
If you have a nut allergy or prefer not to use peanut oil, canola or vegetable oil makes a suitable substitute. These oils have a high smoke point and neutral flavor, which works well for stir-frying.
Can I make this dish vegetarian?
Yes, to make a vegetarian version, replace the chicken with tofu or tempeh. Use vegetable broth instead of water and ensure the soy sauce is plant-based. You can also add more vegetables to enhance the dish's flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).