Portobello-Chicken Stri Fry

Portobello-Chicken Stri Fry
Portobello-Chicken Stri Fry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon cornstarch

  • 1

    cup chicken broth

  • 1

    tablespoon rice vinegar

  • 1

    tablespoon honey

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon ground ginger

  • 1

    pound skinless chicken breast, cut into strips

  • 2

    tablespoons sesame oil, divided

  • 2

    medium carrots

  • 1

    medium onion

  • 1-3/4

    cups baby portobello mushrooms

  • 2

    cups baby spinach

Directions

In a small bowl, combine the cornstarch, broth,vinegar,honey, salt and ginger until smooth; set aside. In a wok stir-fry chicken in 1 tablespoon sesame oil for 4-6 minutes or until no longer pink. Remove with a slotted spoon;keep warm. Stir-fry carrots and onion in the remaining sesame oi; 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 welted. Stir cornstarch mixture and add to the pan. Bring to a boil;cook and stir for 1-2 minutes or until thickened. This can be eaten by itself or put over rice, Chinese noddles or cook 4 ounces of linguine and add at the end to make a Lo-Mein.

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