Panda Express Mushroom Chicken

A delightful combination of tender chicken, savory mushrooms, and fresh zucchini in a flavorful sauce, inspired by Chinese-American cuisine.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Chinese-American

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb boneless, skinless chicken breast, cut into thin bite-sized pieces
8 oz white button mushrooms or cremini mushrooms, sliced
1 large zucchini, sliced into half-moons
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
2 tablespoons vegetable oil, divided

Sauce Ingredients

1/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1/2 teaspoon black pepper

Method

Preparation

In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, sesame oil, cornstarch, and black pepper. Set this sauce aside.

Cooking

Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the pan in a single layer. Cook for about 3-4 minutes, turning occasionally, until browned and cooked through. Remove chicken and set aside.
Add the remaining oil to the pan. Toss in sliced mushrooms and zucchini.
Stir-fry for 4-5 minutes until mushrooms are browned and zucchini is tender.
Add minced garlic and ginger. Cook for about 30 seconds until fragrant.
Return the chicken to the pan with vegetables.
Stir the sauce mixture and pour it into the pan.
Stir everything together for 1-2 minutes until the sauce bubbles and thickens.
Remove from heat and serve immediately.

Notes

Serve over steamed rice, quinoa, or noodles. Garnish with green onions or sesame seeds for an added touch. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.