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    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


    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


    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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