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

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

By Marie SimmonsPhotography by Jacqueline Hopkins

September 30, 2001

Recipe notes