Velvet Chicken with Mushrooms, Spinach, and Ginger-Lemon SauceJacqueline Hopkins
Offer either brown or white rice and Asian beer, like Tsingtao. The chicken is especially tender because of the egg white and cornstarch coating.
Recipe information
Yield
Makes 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, caps thinly sliced
1/2 large red bell pepper, thinly sliced
2 large garlic cloves, minced
1 6-ounce bag baby spinach leaves
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.
Step 2
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.
Nutrition Per Serving
Per serving: calories
262; total fat
9 g; saturated fat
2 g; cholesterol
34 mg
#### Nutritional analysis provided by Bon Appétit
