Panda Express Mushroom Chicken

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I stole this recipe for Panda Express Mushroom Chicken from Dinnerthendessert.com who stole it from Panda Express. This homemade version of take-out is actually very easy to make. Chopped chicken is tossed with cornstarch then browned in a skillet. Mushrooms and zucchini are cooked until browned, and then garlic and ginger are added in. Cooked vegetables are mixed with the cooked chicken. A sauce is made with soy sauce, sugar and rice wine vinegar. Sesame seeds are tossed in for the last step. This quick dinner can be served over steamed white rice or fried rice. A great way to make your own version of Chinese take-out minus the fortune cookies.

Toast some sesame seeds in a dry skillet and set aside.

Cut 1 lb boneless, skinless chicken breasts into thin bite size pieces and toss with 3 tbsp cornstarch.

Heat 1 tbsp canola oil and 1 tbsp sesame oil in a pan. Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes per side. Remove chicken from pan and set aside.

Place 8 oz sliced mushrooms and 1 medium zucchini, sliced in ½ inch slices in pan and cook on high heat.

Cook until mushrooms and zucchini start to brown. Add 3 minced garlic cloves and 2 tsp minced ginger to the pan and cook while stirring for 30 seconds. Continue to cook 2 to 3 minutes until vegetables soften.

Then add chicken back to the pan and stir to mix with cooked vegetables.

Stir ¼ cup soy sauce, 2 tsp sugar and 1 tbsp rice wine vinegar together in a small bowl, pour over chicken mixture. Stir to coat. Toss in sesame seeds.

Serve warm, served over rice or as is.

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Panda Express Mushroom Chicken

This homemade version of take-out is actually very easy to make. Chopped chicken is tossed with cornstarch then browned in a skillet. Mushrooms and zucchini are cooked until browned, and then garlic and ginger are added in. Cooked vegetables are mixed with the cooked chicken. A sauce is made with soy sauce, sugar and rice wine vinegar. Sesame seeds are tossed in for the last step. This quick dinner can be served over steamed white rice or fried rice.
Course Chicken, Entree
Cuisine Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into thin bite size pieces
  • 3 tbsp cornstarch
  • 1 tbsp canola oil
  • 1 tbsp sesame oil
  • 8 oz mushrooms sliced
  • 1 medium zucchini cut in half lengthwise, then in ½ inch slices
  • 3 garlic cloves minced
  • 2 tsp minced ginger or ½ tsp ground ginger
  • ¼ cup soy sauce
  • 2 tsp sugar
  • 1 tbsp rice wine vinegar
  • Sesame seeds toasted for garnish

Instructions

  1. Toss chicken with cornstarch.
  2. Heat canola oil and sesame oil in a pan.
  3. Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes per side.
  4. Remove chicken from pan, set aside and turn heat to high.
  5. Place mushrooms and zucchini in pan and cook until they start to brown.
  6. Garlic and ginger are added to the pan and cook while stirring for 30 seconds.
  7. Cook 2 to 3 minutes until vegetables soften.
  8. Then add chicken back to the pan and stir to mix with cooked vegetables.
  9. Stir soy sauce, sugar and rice wine vinegar together in a small bowl, pour over chicken mixture. Stir to coat. Toss in sesame seeds.