LibreRecipes

Velvet Chicken with Mushrooms, Spinach, and Ginger-Lemon Sauce

Rating

Offer either brown or white rice and Asian beer, like Tsingtao. The chicken is especially tender because of the egg white and cornstarch coating.

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

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.