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

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

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, caps thinly sliced
1/2 large red bell pepper, thinly sliced
2 cloves garlic, minced
1 bag (6-ounce size) baby spinach leaves

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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.

Calories, 262; total fat, 9 g; saturated fat, 2 g; cholesterol, 34 mg

This recipe from CDKitchen for Velvet Chicken With Mushrooms, Spinach, And Ginger-Lemon Sauce serves/makes 4