Portobello Chicken Lomein - cooking recipe

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 lb boneless skinless chicken breast, cut into strips
2 tablespoons sesame oil, divided
2 medium carrots, sliced
1 medium onion, chopped
1 3/4 cups sliced baby portabella mushrooms
2 cups fresh Baby Spinach

Preparation

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 tablespoon 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 for 1-2 minutes or until thickened. Drain linguine. Add chicken and linguine to the pan; heat through. Yield: 4 servings.