Velvet Chicken with Mushrooms, Spinach, and Ginger-Lemon Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Offer either brown or white rice and Asian beer, like Tsingtao. The chicken is especially tender because of the egg white and cornstarch coating. 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 |
Directions:
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.
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.
3. Per serving: calories, 262; total fat, 9 g; saturated fat, 2 g; cholesterol, 34 mg Nutritional analysis provided by Bon Appétit
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