Velvet Chicken With Mushrooms, Spinach, Ginger-Lemon Sauce
By á-170456
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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)
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.
This recipe yields 4 servings.
Per serving: calories, 262; total fat, 9 g; saturated fat, 2 g; cholesterol, 34 mg.
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