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

Ingredients

• 6 ounce baby spinach 
• 12 ounces chicken tenderloins halved lengthwise
• 2 teaspoons cornstarch 
• 2 tablespoons sherry dry
• 1 large egg whites 
• 8 ounces mushroom caps fresh stemmed thinly sliced
• 2 large garlic clove minced
• 2 tablespoons ginger fresh shredded peeled finely
• 3 tablespoons juice of lemon fresh
• 2 teaspoons lemon zest grated
• 0.5 large bell pepper red thinly sliced
• 2 tablespoons soya sauce 
• 2 teaspoons sugar 
• 1 tablespoon vegetable oil 
• 1 tablespoon water cold

Equipment

• bowl
• frying pan
• wok

Directions

1. Mix first 6 ingredients in small bowl for sauce.
2. Mix egg white, cold water, and cornstarch in medium bowl; mix in chicken.
3. Let sauce and chicken stand 15 minutes.
4. Heat wok or large nonstick skillet over medium-high heat 1 minute.
5. Add oil and tilt to coat.
6. Add chicken; stir-fry 2 minutes.
7. Add mushrooms, bell pepper, and garlic; stir-fry until mushrooms are browned at edges, about 3 minutes.
8. Add sauce; cook until sauce is reduced to glaze, about 1 1/2 minutes.
9. Mix in spinach and toss 1 minute.
10. Per serving: calories, 262; total fat, 9 g; saturated fat, 2 g; cholesterol, 34 mg
11. Bon Appétit