Velvet Chicken with Mushrooms, Spinach, and Ginger-Lemon Sauce

By Shash

Ingredients

• 3 * 3 tablespoons fresh lemon juice
• 2 * 2 tablespoons soy sauce
• 2 * 2 tablespoons dry Sherry
• 2 * 2 tablespoons finely shredded peeled fresh ginger
• 2 * 2 teaspoons grated lemon peel
• 2 * 2 teaspoons sugar
• 1 * 1 large egg white
• 1 * 1 tablespoon cold water
• 2 * 2 teaspoons cornstarch
• 12 * 12 ounces chicken tenders, halved lengthwise
• 1 * 1 tablespoon vegetable oil
• 8 * 8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
• 1/2 * 1/2 large red bell pepper, thinly sliced
• 2 * 2 large garlic cloves, minced
• 1 * 1 6-ounce bag baby spinach leaves

Details

Servings 4

Preparation

Step 1

Mix first 6 ingredients in small bowl for sauce. Mix egg white, cold water, and cornstarch in medium bowl; mix in chicken. Let sauce and chicken stand 15 minutes.

Heat wok or large nonstick skillet over medium-high heat 1 minute. Add oil and tilt to coat. Add chicken; stir-fry 2 minutes. Add mushrooms, bell pepper, and garlic; stir-fry until mushrooms are browned at edges, about 3 minutes. Add sauce; cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss 1 minute.