Portobello-Chicken Lo Mein Recipe
Portobello-Chicken Lo Mein Recipe photo by Taste of Home

Portobello-Chicken Lo Mein Recipe

Read Reviews
4.5 9 15
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

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.


  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.
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.

Reviews for Portobello-Chicken Lo Mein

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 20, 2012

"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 Mar. 26, 2011

"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 Jan. 1, 2011

"January 1, 2011

This is excellent it! My family and I enjoy it each time I prepare it.
Vonnie Rutherford, Statesboro, GA"

Reviewed Jan. 1, 2011

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

Vonnie Rutherford, Statesboro, GA"

Reviewed Mar. 31, 2010

"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."

Loading Image