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

Ingredients

• 2 tablespoons soy sauce
• 1 ounce 6-ounce bag baby spinach leaves
• 3 tablespoons fresh lemon juice
• 2 tablespoons dry Sherry
• 2 tablespoons fresh ginger
• 2 teaspoons grated lemon peel
• 2 teaspoons sugar
• + 8 more ingredients
• • 1 large egg white
  • 2 teaspoons cornstarch
  • 12 ounces chicken tenders, halved lengthwise
  • 1 tablespoon water
  • 1 tablespoon vegetable oil
  • 8 ounces fresh shiitake mushrooms
  • ½ large red bell pepper
  • 2 large garlic cloves

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 mush...

View full recipe at Epicurious