Well, it’s about to get really crazy around these parts. A miracle has happened and I finally found a contractor to do the three big jobs we need done! I can’t even explain the joy after almost a year of searching (with brief breaks when Jamie says he’ll just do it himself). I promise to post at least once a week during the chaos!
Anyhoo, last night I was feeling lazy and in the mood for Oriental food without the work. This is a really easy recipe, though it may not seem so with the long ingredient list, and my kids love it. It’s also a great way for me to sneak mushrooms into a dish unnoticed. I make a big batch because they love it so much and once in a blue moon, we get leftovers. If you are cooking for light eaters, halve this recipe.
Chicken Lo Mein with Portobello Mushrooms
- 1 package linguine
- 2 TBSP cornstarch
- 2 cups chicken broth
- 2 TBSP rice vinegar
- 2 TBSP honey
- 1/8 cup soy sauce (you may want to add more to taste)
- 1 tsp salt
- 1 & 1/2 tsp ground ginger
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 3 TBSP sesame oil
- 3 medium carrots, sliced or grated
- 1 large onion, chopped
- 2-3 cups baby portobello mushrooms, sliced
- 3-4 cups baby spinach, chopped, if desired
- Boil water and cook linguine. Drain very well and set aside.
- In a bowl combine cornstarch, broth, vinegar, honey, soy sauce, salt and ginger and whisk until smooth. Set aside.
- In a wok, or large skillet, stir fry chicken pieces in 1 TBSP sesame oil for 4-6 minutes, or until no longer pink. Remove from heat and keep warm.
- Stir fry the carrots and onion in the remaining sesame oil for 2 minutes, then add the mushrooms and cook for another 2 minutes. Add the spinach and cook for 1-2 minutes, until veggies are crisp tender and spinach is wilted.
- Slowly, stir in the cornstarch mixture and bring to a boil, stirring for 1-2 minutes until thickened.
- Add chicken and linguine to pan, stirring to coat everything and heat through.