Description
This Panda Express Mushroom Chicken recipe is a savory and flavorful dish that combines tender chicken with earthy mushrooms and zucchini in a delicious soy-based sauce. It’s a quick and easy stir-fry that’s perfect for a weeknight dinner.
Ingredients
Scale
For the Chicken:
- 1 pound boneless skinless chicken breasts, cut into thin bite-sized slices
- 3 tablespoons cornstarch
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
For the Vegetables:
- 8 ounces crimini mushrooms, sliced
- 1 medium zucchini, sliced
For the Sauce:
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sugar
- 3 garlic cloves, minced
- 2 teaspoons minced ginger
- Sesame seeds, for garnish (optional)
Instructions
- Toss the chicken with cornstarch. This will help create a crispy coating when cooked.
- Heat the canola and sesame oil in a pan. These oils add flavor to the dish.
- Add chicken and cook on medium-high heat until browned on both sides, about 2-3 minutes per side. Ensure the chicken is cooked through.
- Remove chicken from the pan, and turn the heat up to high. This will help caramelize the vegetables.
- Add mushrooms and zucchini and cook until they start to brown. This adds depth of flavor to the dish.
- Add garlic and ginger and cook/stir for 30 seconds. This releases their aromas.
- Cook for another 2-3 minutes as vegetables soften a little. Ensure vegetables are tender but still crisp.
- Add the chicken back in and stir to coat. Ensure everything is well combined.
- Add soy sauce, sugar, and rice wine vinegar and stir to coat. This creates the savory sauce for the dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Panda Express, Mushroom Chicken, Stir-Fry, Asian, Gluten Free
