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Portobello-Chicken Stri Fry

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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

Details

Preparation

Step 1

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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