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Portobello-Chicken Lo Mein

Portobello-Chicken Lo Mein
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
4 ServingsPrep/Total Time: 30 min.

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
© Taste of Home 2013

2 of 2

Portobello-Chicken Lo Mein (continued)

Directions (continued)

  • stir for 1-2 minutes or until thickened. Drain linguine. Add chicken
  • and linguine to the pan; heat through. Yield: 4 servings.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013