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

Velvet Chicken with Mushrooms, Spinach, and Ginger-Lemon Sauce
Photo by Jacqueline Hopkins

Ingredients

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

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

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