Portabello Chicken Lo Mein

From Simple and Delicious Magazine

4 oz. uncooked linguine
1 tbsp cornstarch
1 cup chicken broth
1 tbsp rice vinegar
1 tbsp honey
3/4 tsp salt
1/2 tsp ground ginger
1 lb boneless skinless chicken breasts, cut into strips
2 tbsp sesame oil, divided
2 medium carrots, sliced
1 medium onion, chopped
1 3/4 cups sliced baby portabello mushrooms
2 cups fresh baby spinach

Cook linguine according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth, vinegar, honey, salt, and ginger until smooth. Set aside.

In a large skillet or wok, stir-fry chicken in 1 tbsp oil for 4-6 minutes or until no longer pink. Remove with a slotted spoon; keep warm.

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.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir-fry for 1-2 minutes or until thickened. Drain linguine. Add chicken and linguine to the pan; heat through. Yield: 4 servings.