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Portobello-Chicken Lo Mein Recipe

Portobello-Chicken Lo Mein Recipe photo by Taste of Home

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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! Taste of Home Test Kitchen

This recipe is:

Quick

Diabetic Friendly

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Portobello-Chicken Lo Mein Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

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

Cook linguine according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth, vinegar, honey, salt and ginger until smooth; set aside.
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.
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.
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.

Nutritional Facts 1-1/4 cups equals 352 calories, 10 g fat (2 g saturated fat), 64 mg cholesterol, 780 mg sodium, 36 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

Originally published as Portobello-Chicken Lo Mein in Simple & Delicious January/February 2010, p13

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Portobello-Chicken Lo Mein

Portobello-Chicken Lo Mein

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Reviewed on Apr. 20, 2012 by namayna

This was really good. I prepped everything and my boyfriend actually cooked it all. He add chinese 5 spice, which kicked up the heat, it was really good. We also used whole wheat angel hair pasta, as he can't have carbs due to type 2 diabetes.

Reviewed on Mar. 26, 2011 by HMRintelman

This was my first attempt at making anything chinese inspired and I found it super easy and delicious. I followed the recipe exactly but did season the chicken as I fried it. Everything was great, sweet, but not overwhelming.

Reviewed on Jan. 01, 2011 by ruther1

January 1, 2011

This is excellent it! My family and I enjoy it each time I prepare it.

Vonnie Rutherford, Statesboro, GA

Reviewed on Jan. 01, 2011 by ruther1

This is a wonderful recipe! My family compliments it each time I serve it.

Vonnie Rutherford, Statesboro, GA

Reviewed on Mar. 31, 2010 by michelemary

Reading the reviews I wonder what we missed. My husband and I made this last night, exactly as printed, but found it very bland, lacking in flavor. Maybe seasoning the chicken before cooking might have helped a little.

Reviewed on Mar. 13, 2010 by melissa thomas

This was excellent! We love Chinese food but have been cutting back on eating out. This recipe tasted better than carry-out and was almost as easy.

The next time I will add more carrots and mushrooms. And I will make a bit more sauce too.

Only problem was there were not any leftovers for me to enjoy the next day.

Reviewed on Mar. 07, 2010 by psomleva

Easiest Asian-inspired dish! I skipped the ginger and it still turned out great!