Velvet Chicken With Mushrooms, Spinach, Ginger-Lemon Sauce

Velvet Chicken With Mushrooms, Spinach, Ginger-Lemon Sauce
Velvet Chicken With Mushrooms, Spinach, Ginger-Lemon Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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)

Directions

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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