Velvet Chicken With Mushrooms Spinach And Ginger Lemon Sauce Recipes

CHICKEN WITH MUSHROOMS & LEMON SAUCE

Steps:

• Preheat oven to 350°.
• In a large skillet over medium heat, melt 2T butter, add mushrooms, onions and garlic. Saute' for 5 minutes or less. *DO NOT overcook!
• Transfer mushrooms and onions, set aside.
• Combine flour and spices in a ziploc bag. Add chicken one piece at a time to coat. Save the excess seasoned flour.
• In skillet over medium heat, add 2 T butter and brown chicken. (*I add olive oil to prevent the butter from burning).
• Transfer browned chicken to casserole dish and top with mushrooms and onions.
• Sauce: (*I double sauce recipe).
• Add 1 - 2 T of butter to skillet, melt over low/medium heat.
• Add reserved flour (may need a bit more) to the butter and whisk until well blended.
• Add stock, wine and lemon juice. Whisk until smooth and slightly thick. Pour over chicken & mushrooms. Top with capers.
• Cover and bake for 30-40 minutes until chicken no longer pink. *Baking time will depend on how thick the chicken breasts are.
• Serve over rice (*Basmati is my favorite).
• NOTES: Recipe can easily be doubled. I often double the sauce cuz everyone loves a good sauce over their rice.
• If doubling, I would suggest NOT doubling the amount of lemon juice but feel free to add more chicken stock and wine to thin the sauce before cooking.
• Revised & made for dinner: 10/29/07.

VELVET CHICKEN AND SPINACH SOUP

Steps:

• In a food processor, pulse the chicken until finely chopped.
• Add the arrowroot powder or cornstarch, salt, ice water, and egg white to the chopped chicken in the food processor bowl. Process until a velvety paste develops, about 1 minute.
• Heat a large saucepan over medium-high heat. When hot, add the oil, shallot and mushrooms. Cook, stirring frequently, until the shallots are slightly softened, 2 to 4 minutes.
• Toss in the ginger and garlic and cook until fragrant, about 1 minute.
• Pour in the broth. Increase the heat to high to bring the soup to a boil.
• Turn the heat down to medium and add the coconut aminos or soy sauce and fish sauce to the soup. Taste and adjust for seasoning.
• Add the chicken paste to the broth and, working quickly, use a spatula to break it up.
• Cook until the chicken is no longer pink, then stir in the spinach and cook until wilted, about 1 minute more.
• Turn off the heat and stir in the toasted sesame oil. Taste and adjust the seasoning as needed and serve.

VELVET CHICKEN WITH MUSHROOMS, SPINACH, AND GINGER-LEMON SAUCE

Steps:

• 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.

VELVETED CHICKEN STIR-FRY WITH SHIITAKE MUSHROOMS AND BOK CHOY

Steps:

• For the velveted chicken: Place the chicken in a medium bowl. Add the cornstarch, baking soda, oil, 2 teaspoons of water and a pinch of salt and stir into the chicken until well incorporated. Let marinate at room temperature while you do the knife work for the vegetables. Or cover the chicken and let marinate in the refrigerator for up to 3 days.
• For the stir-fry: When ready to cook, bring about 4 inches water to a boil in a 4- to 6-quart saucepan over high heat. Add the marinated chicken, stirring gently and constantly for about 2 minutes. The chicken will start out pink, turn opaque and white, then float to the top. Remove to a plate with a slotted spoon or spider and reserve until it's time to stir-fry. You can also hold the pre-cooked chicken for a few days in the refrigerator.
• Heat a large skillet or wok over high heat for about 30 seconds to 1 minute. Swirl in the oil then immediately stir in the garlic and ginger. Cook, stirring constantly, about 30 seconds. Stir in the mushrooms. The mushrooms will sear then start to release their moisture. Cook, stirring every 20 seconds, until the mushrooms look soft and almost ready to eat, about 2 minutes.
• Add the baby bok choy and bell peppers and stir-fry until they just start to soften and pick up some color, about 30 seconds.
• Add the chicken, scallions, oyster sauce, mushroom soy sauce, chicken powder and scallions and work all the sauces into the stir-fry, about 30 seconds. Taste and adjust the seasoning, if necessary. Give the dish a light dusting with white pepper right before serving.

REFRESHING GINGER CHICKEN WITH SPINACH & MUSHROOMS

Steps:

• In a small bowl, combine first three ingredients and set aside.
• Heat the oil in a wok until hot. Add the garlic and chicken, and stir-fry for 3 minutes or until chicken begins to change color.
• Add the reserved sauce and cook until it beings to simmer, stirring constantly, about 2 minutes.
• Add the mushrooms, ginger, brown sugar, and habanero pepper. Simmer for 6 minutes. Mix in spinach, then simmer for 2 more minutes or until spinach is wilted.
• Serve over brown rice, and top with green onions, carrot, and cilantro.