Name: Panda Express Mushroom Chicken Copycat
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 pound boneless, skinless chicken breast (thinly sliced); 2 tablespoons light soy sauce (for marinating); 1 tablespoon rice vinegar (for marinating); 1 tablespoon sesame oil (for marinating); 2 tablespoons corn starch (for marinating and sauce); 1/2 cup water (for sauce); 1/4 cup light soy sauce (for sauce); 2 tablespoons oyster sauce (for sauce); 1 tablespoon rice vinegar (for sauce); 2 teaspoons brown sugar (for sauce); 2 tablespoons vegetable oil (for cooking); 2 cups mushrooms (cleaned and quartered); 1 large zucchini (cut into half circles); 3 cloves minced garlic; 1 teaspoon minced ginger

Description

A mouthwatering and healthy version of the beloved Panda Express Mushroom Chicken, made with tender chicken, crunchy vegetables, and a savory sauce.

Ingredients

Scale

1 pound boneless, skinless chicken breast (thinly sliced)
2 tablespoons light soy sauce (for marinating)
1 tablespoon rice vinegar (for marinating)
1 tablespoon sesame oil (for marinating)
2 tablespoons corn starch (for marinating and sauce)
1/2 cup water (for sauce)
1/4 cup light soy sauce (for sauce)
2 tablespoons oyster sauce (for sauce)
1 tablespoon rice vinegar (for sauce)
2 teaspoons brown sugar (for sauce)
2 tablespoons vegetable oil (for cooking)
2 cups mushrooms (cleaned and quartered)
1 large zucchini (cut into half circles)
3 cloves minced garlic
1 teaspoon minced ginger

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Instructions

Gather all ingredients and prepare your cooking area.
In a bowl, combine chicken, light soy sauce, rice vinegar, sesame oil, and corn starch. Let marinate for 15-30 minutes.
In a separate bowl, mix water, light soy sauce, oyster sauce, rice vinegar, corn starch, and brown sugar to prepare the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat, add chicken and cook for 5-7 minutes until browned and cooked through. Remove chicken from skillet.
In the same skillet, add another tablespoon of vegetable oil, sauté mushrooms and zucchini for about 5 minutes until tender but still crisp.
Add minced garlic and ginger to the pan, sauté for 1-2 minutes until fragrant.
Return the chicken to the skillet, stir to combine with vegetables.
Pour the sauce over the chicken and vegetables, stir to coat, and cook for an additional 2-3 minutes until the sauce thickens.
Serve with steamed rice or fried rice.

Notes

Marinating the chicken enhances flavor and tenderness. Adjust heat to avoid burning garlic.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 30g
Cholesterol: 70mg