Portobello Chicken Lo Mein Recipes

Steps:

• In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
• In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
• Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
• Add the garlic and ginger to the pan and cook until fragrant.
• Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
• Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
• Serve garnished with scallions.
• Enjoy!

Steps:

• 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.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes., Drain linguine; add to pan and toss to coat. Serve with cheese.