Velvet Chicken w/ Mushrooms
Source of Recipe
Bon Appétit - October 2001 issue
Recipe Introduction
This recipe is a "must have" as it just melts in your mouth as it is so very delicious! TIP - Do use the wine as it really adds to the the flavor of this recipe!
List of Ingredients
VELVET CHICKEN WITH MUSHROOMS, SPINACH & GINGER-LEMON SAUCE
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 Recipe
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.
4 servings.
calories, 262; total fat, 9 g; saturated fat, 2 g;
cholesterol, 34 mg
Bon Appétit October 2001 Cooking for Health
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