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

Velvet Chicken with Mushrooms, Spinach, and Ginger-Lemon Sauce
You can never have too many main course recipes, so give Velvet Chicken with Mushrooms, Spinach, and Ginger-Lemon Sauce Head to the store and pick up garlic cloves, egg white, vegetable oil, and a few other things to make it today. To use up the egg white you could follow this main course with the Black-and-White Cake as a dessert.

Instructions

1
Mix first 6 ingredients in small bowl for sauce.
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SauceSauce
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BowlBowl
2
Mix egg white, cold water, and cornstarch in medium bowl; mix in chicken.
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Corn StarchCorn Starch
Egg WhitesEgg Whites
Whole ChickenWhole Chicken
WaterWater
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BowlBowl
3
Let sauce and chicken stand 15 minutes.
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Whole ChickenWhole Chicken
SauceSauce
4
Heat wok or large nonstick skillet over medium-high heat 1 minute.
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Frying PanFrying Pan
WokWok
5
Add oil and tilt to coat.
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Cooking OilCooking Oil
6
Add chicken; stir-fry 2 minutes.
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Whole ChickenWhole Chicken
7
Add mushrooms, bell pepper, and garlic; stir-fry until mushrooms are browned at edges, about 3 minutes.
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Bell PepperBell Pepper
MushroomsMushrooms
GarlicGarlic
8
Add sauce; cook until sauce is reduced to glaze, about 1 1/2 minutes.
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SauceSauce
9
Mix in spinach and toss 1 minute.
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SpinachSpinach
10
Per serving: calories, 262; total fat, 9 g; saturated fat, 2 g; cholesterol, 34 mg
11
Bon Appétit
DifficultyHard
Ready In45 m.
Servings4
Health Score34
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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