Portobello-Chicken Lo Mein |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This Asian-inspired dish is highlighted with flavorful honey and ginger. The slightly sweet sauce helps to make it a meal the whole family will love. Ingredients:
4 ounces uncooked linguine |
1 tablespoon cornstarch |
1 cup chicken broth |
1 tablespoon rice vinegar |
1 tablespoon honey |
3/4 teaspoon salt |
1/2 teaspoon ground ginger |
1 pound boneless skinless chicken breasts, cut into strips |
2 tablespoons sesame oil, divided |
2 medium carrots, sliced |
1 medium onion, chopped |
1-3/4 cups sliced baby portobello mushrooms |
2 cups fresh baby spinach |
Directions:
1. Cook linguine according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth, vinegar, honey, salt and ginger until smooth; set aside.
2. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 4-6 minutes or until no longer pink. Remove with a slotted spoon; keep warm.
3. Stir-fry carrots and onion in remaining oil for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add spinach; stir-fry 1-2 minutes longer or until vegetables are crisp-tender and spinach is wilted.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain linguine. Add chicken and linguine to the pan; heat through. Yield: 4 servings.
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