Portobello-Chicken Lo Mein Recipe
- 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
- 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.
1-1/4 cups: 352 calories, 10g fat (2g saturated fat), 64mg cholesterol, 780mg sodium, 36g carbohydrate (10g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
Reviews for Portobello-Chicken Lo Mein
"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."
"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."
"January 1, 2011This is excellent it! My family and I enjoy it each time I prepare it.Vonnie Rutherford, Statesboro, GA"
"This is a wonderful recipe! My family compliments it each time I serve it.Vonnie Rutherford, Statesboro, GA"
"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."
"Easiest Asian-inspired dish! I skipped the ginger and it still turned out great!"
"Easy and great taste. Will make a little more sauce next time."
"Loved it! Easy to make. Very light."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.