New Delhi Spaghettini with Chicken
|Whole chicken breasts||3 , boned, skinned and cut into 1 inch cubes|
|Cayenne pepper||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Peanut oil||1⁄3 Cup (5.33 tbs)|
|Onions||4 Small, chopped|
|Garlic||4 Clove (20 gm), minced|
|Fresh chili||4 , seeded, chopped|
|Mushrooms||6 , thinly sliced|
|Spaghettini||1 Pound, cooked al dente, drained|
In a bowl, place the chicken, cayenne, black pepper, 1 teaspoon of salt, cornstarch, and egg white.
In a frypan, heat the oil over medium heat and brown the chicken evenly.
With a slotted spoon, remove the chicken, leaving about 2 tablespoons of oil, and all of the browned particles.
Add the onions, garlic, and chilies, and cook for 5 minutes, stirring.
Stir in the mushrooms, the remaining salt, the vinegar, and the sugar, and cook stirring for 4 minutes.
Add the cooked chicken, blending it with the vegetables, and cook for 2 minutes.
Taste for seasoning.
Place the hot spaghettini on a hot platter and spoon the sauce over it.
Toss with two forks, then serve.