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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.