Panda Express Mushroom Chicken Recipe
This chicken mushroom copycat recipe will remind you of your favorite Panda Express dinner! Chicken, mushrooms, and zucchini that is cooked in a light ginger soy sauce. The good thing is you don't have to leave your house and it's ready in an hour!
Ingredients
Stir-Fry Ingredients:
- 2 boneless skinless chicken breasts, cut into pieces (1 pound)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or substitute with cooking sherry
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoons baking soda
- 2 tablespoons canola or vegetable oil
- 2 cups sliced white mushrooms
- 1 zucchini cut into half circles
- Sesame seeds for garnish
Sauce Ingredients:
- 1 tablespoon sesame oil
- 2 teaspoons light brown sugar
- 1 tablespoon mirin or rice vinegar
- 1 tablespoon finely minced fresh ginger
- 1 tablespoon finely minced garlic
- ¼ cup light soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon cornstarch
Instructions
- Pat chicken dry with a paper towel and place in a small bowl.
- Whisk together 1 tablespoon of soy sauce,1 tablespoon of Shaoxing wine (or sherry), a tablespoon of brown sugar, 1 tablespoon of cornstarch, and the baking soda.
- Pour over the chicken pieces and refrigerate for at least 30 minutes (up to overnight) to marinate.
- In a medium bowl, whisk together all sauce ingredients and set aside.
- Chop the vegetables and gather the seasonings so that everything is prepared before you start cooking.
- Drain the marinade from the chicken and discard.
- Heat 1-2 tablespoons of vegetable oil in a large skillet over medium high heat. Add drained chicken and saute until browned on all sides and the meat is white and cooked through. Remove chicken from the pan and set aside. You may need to cook chicken in batches so the chicken can cook in a single layer with space between each piece.
- Add the sesame oil to the skillet, along with the ginger and garlic. Saute for 1-2 minutes until the garlic and ginger are fragrant.
- On medium high heat, add the mushrooms and zucchini to the skillet. Saute for 1-2 additional minutes.
- Add the sauce mixture to the skillet, stirring and cooking until the sauce thickens. Add the chicken back into the pan, tossing to coat with the sauce.
- Garnish with sesame seeds and serve.
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Notes
Storage:
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Notes: Cooking on high heat is important to brown the chicken and sear the vegetables instead of steaming/boiling them into soggy food. Use a nonstick skillet or a well seasoned wok for best results. The brown sugar in the chicken marinade helps caramelize the exterior of the chicken.
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Notes: Cooking on high heat is important to brown the chicken and sear the vegetables instead of steaming/boiling them into soggy food. Use a nonstick skillet or a well seasoned wok for best results. The brown sugar in the chicken marinade helps caramelize the exterior of the chicken.
Nutrition
Calories: 237kcal | Carbohydrates: 11g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 58mg | Sodium: 1278mg | Potassium: 612mg | Fiber: 1g | Sugar: 6g | Vitamin A: 106IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 1mg
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