I’ve started making our main meal of the day for lunch instead of dinner. It’s nice because I don’t have to worry about the mess and getting the dishes done in the evening anymore. Plus, we generally have something going on in the evenings, and this gives the hubby and I a little more time together in the evenings.
I love quick and easy meals, especially now, because otherwise it takes up my whole morning just prepping for lunch. This dish fits the bill and is a perfect lunch (or dinner). It was so tasty that I decided I want the leftovers (what little bit we had leftover) for dinner again! The hubby enjoyed it so much he had 2 big bowls 🙂
It’s also pretty healthy and comes together very quickly. Since it’s moves pretty fast, it’s important to have your chicken and veggies prepped (cut) before you start.
I love that it’s an Asian-themed dish, but also that it doesn’t taste too “weird” for my ordinary American taste buds. As a note, make sure you use sesame oil instead of olive or canola oil in this recipe. It makes a big difference in the flavor.
Portobello-Chicken Lo Mein
Adapted from: Taste of Home
Yield: 3- 4 servings
4-6 ounces whole wheat linguine
1 1/2 Tablespoons cornstarch
1 1/2 cups chicken stock/broth
1 1/2 Tablespoons rice vinegar
1 1/2 Tablespoons honey
1/2 teaspoon salt
3/4 teaspoon ground ginger
1 lb boneless skinless chicken breasts (or about 1 large breast), cut into strips
pepper to taste
2 Tablespoons sesame oil, divided
4 small carrots, sliced
1 medium onion, chopped
1 3/4 cup baby Portobello mushrooms, sliced
2 1/2 cups fresh spinach, torn
1. Cook linguine according to package directions. Drain.
2. Meanwhile, in a small bowl, whisk together cornstarch, chicken broth, rice vinegar, honey, salt and ginger. Set aside
3. In a large skillet, stir-fry chicken (season chicken with pepper to taste) in 1 Tablespoon sesame oil for 4-6 minutes , or until no longer pink. Remove from pan and keep warm.
4. In the same skillet, saute carrots in remaining oil for 3 minutes. Add onions and cook another 3-4 minutes or until onions are slightly translucent. Add mushrooms and cook for 2 minutes longer or until tender. Add spinach and cook for 1-2 minutes longer, until spinach is wilted.
5. Stir cornstarch mixture into skillet with veggies and bring to a boil. Cook and stir for 1-2 minutes or until mixture has thickened. Add chicken and cooked linguine to skillet and heat through. Serve immediately.