Ingredients
4 ounces uncooked linguine1 tablespoon cornstarch1 cup chicken broth1 tablespoon rice vinegar1 tablespoon honey3/4 teaspoon salt1/2 teaspoon ground ginger1 pound boneless skinless chicken breasts, cut into strips2 tablespoons sesame oil, divided2 medium carrots, sliced1 medium onion, chopped1-3/4 cups sliced baby portobello mushrooms2 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.
