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Velvet Chicken With Mushrooms, Spinach, Ginger-Lemon Sauce


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


Servings 4


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.

This recipe yields 4 servings.

Per serving: calories, 262; total fat, 9 g; saturated fat, 2 g; cholesterol, 34 mg.

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