Panda Express mushroom chicken is one of the lighter options available at the popular restaurant, and this copycat recipe tastes spot on! It features bite-sized chunks of chicken wok-fried with zucchini and mushrooms in a ginger and garlic soy sauce! It's a wonderfully flavorful dinner and a quick meal to get on the table for the nights when your family is busy!
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Instructions
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.
Notes
Cooking on high heat and constant stirring ensures even cooking and retains the crunch of the vegetable, so keep a close eye on your pan!
The menu version at Panda Express may only contain zucchini and mushrooms, but the possibilities for adding veggies are endless! Add in your family's favorite vegetables to make a spectacular stir-fried dinner!
You can also use boneless, skinless chicken thighs for an even more tender and flavorful result!
If desired, you can marinate the chicken for at least 30 minutes up to 24 hours beforehand. My teriyaki chicken marinade would be delicious!