This Panda Express Mushroom Chicken is definitely one of the lighter-fare options available at the popular Chinese-American fast food restaurant. The tender, bite sized chunks of chicken are wok fried with zucchini and mushrooms in a ginger and garlic soy sauce to make this tasty entree! It's a wonderfully flavorful dinner, and a quick meal to get on the table for the nights when your family is busy too!
2zucchini(medium sized - cut in half lengthwise, then into small slices)
8ozwhite mushrooms(or crimini mushrooms - washed and sliced)
½Tbspgarlic(minced, or use 1 tsp garlic powder)
½Tbspginger(freshly grated, or use 1 tsp ground ginger)
1Tbsp rice wine vinegar
green onion(sliced - optional garnish)
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In a medium size mixing bowl, add the sliced chicken and cornstarch. Coat the chicken pieces thoroughly with the corn starch.
Heat your wok (or large skillet or frying pan) with the peanut oil and sesame seed oil over medium high heat. Add the cornstarch coated chicken and cook for 4 minutes, turning to cook all sides. You should have light colored chicken pieces, with no pink showing when done.
Remove the cooked chicken from the wok, and set onto a paper towel lined plate.
Skim any debris from your cooking oil, then increase the temperature to high heat. Add the zucchini and cook for 2 minutes, stirring occasionally, or as needed.
Add the garlic and ginger once your vegetables are cooked and the zucchini is fork tender. Continue to stir fry for about 30 seconds, or until fragrant.
Return the chicken to your wok, and add the soy sauce, brown sugar, and rice wine vinegar. Toss to coat thoroughly. Cook until the chicken is warmed through again, then serve immediately. Garnish with optional green onions.