Recipe information
Yield
Makes 4 Servings
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
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Preparation
Step 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.
Step 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.