No Pain Lo Mein

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

Ingredients

• 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

Directions

1. Boil water and cook linguine.  Drain very well and set aside.
2. In a bowl combine cornstarch, broth, vinegar, honey, soy sauce, salt and ginger and whisk until smooth.  Set aside.
3. 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.
4. 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.
5. Slowly, stir in the cornstarch mixture and bring to a boil, stirring for 1-2 minutes until thickened.
6. Add chicken and linguine to pan, stirring to coat everything and heat through.