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Portobello-Chicken Lo Mein Recipe

Portobello-Chicken Lo Mein Recipe

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. YIELD:4 servings

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.

Nutritional Facts

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

Reviews for Portobello-Chicken Lo Mein

Sort By :
MY REVIEW
namayna
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."

MY REVIEW
HMRintelman
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."

MY REVIEW
ruther1
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"

MY REVIEW
ruther1
Reviewed Jan. 1, 2011

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

Vonnie Rutherford, Statesboro, GA"

MY REVIEW
michelemary
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."

MY REVIEW
psomleva
Reviewed Mar. 7, 2010

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

MY REVIEW
aen1025
Reviewed Feb. 11, 2010

"Easy and great taste. Will make a little more sauce next time."

MY REVIEW
ensanian
Reviewed Jan. 15, 2010

"Loved it! Easy to make. Very light."

MY REVIEW
24candle
Reviewed Dec. 30, 2009

"Loved it."

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Wine Pairings

Light-Bodied White Wine

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