Description
A delicious homemade version of the classic Panda Express Mushroom Chicken, featuring tender chicken, fresh vegetables, and a rich sauce.
Ingredients
Scale
- 1 lb chicken breast (boneless skinless, thinly sliced)
- 2 cups mushrooms (cleaned and quartered)
- 1 large zucchini (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 1/4 cup soy sauce (light)
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 1/2 cup water
- 2 tablespoons oyster sauce
- 2 teaspoons brown sugar
- 1 tablespoon cornstarch
Instructions
- Marinate the chicken by whisking together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of cornstarch. Toss the sliced chicken in the marinade and let it sit for at least 20 minutes.
- Prepare the sauce by mixing 1/2 cup water, the remaining soy sauce, oyster sauce, rice vinegar, brown sugar, and cornstarch in another bowl until smooth.
- Heat 2 tablespoons of vegetable oil in a large skillet over high heat. Add the marinated chicken and sauté for 5-7 minutes until cooked through. Remove and set aside.
- Add the quartered mushrooms and sliced zucchini to the skillet and stir-fry for 3-4 minutes until tender yet crisp.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Combine the prepared sauce with the chicken and vegetables, stirring well. Cook for an additional 2-3 minutes until the sauce thickens.
- Serve your dish over steamed rice or noodles and enjoy!
Notes
For the best flavor, serve hot with optional sesame seeds or chopped green onions on top.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg
Keywords: Panda Express, mushroom chicken, copycat recipe, stir-fry