Looking for a delicious and healthy meal? This Panda Express mushroom chicken dish will leave your taste buds wanting more. Don't miss out on this flavorful option that's both satisfying and nutritious.
ingredient
- 1 pound boneless skinless chicken breast, or thighs, ½" thick slices
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon sesame oil
- ½ cup unsalted chicken stock , or broth
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 2 teaspoons granulated sugar, brown sugar, or honey
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sesame oil
- 4 cups sliced zucchini, ½" thick slices
- 8 ounces white mushrooms, ½" thick slices, 3 cups
Directions
- Marinate the Chicken – In a medium bowl, combine sliced chicken, soy sauce, cornstarch, and sesame oil. Marinate for 10 minutes. Meanwhile, prepare the other ingredients.
- Make the Sauce – In a medium bowl, whisk together the chicken stock, soy sauce, oyster sauce, rice vinegar, sugar, garlic, and ginger. Whisk in cornstarch until no lumps remain. Set aside.
- Cook the Chicken – Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and sesame oil. Once hot and shimmering, carefully add the chicken in a single layer. Cook without moving until browned, about 2 minutes. Stir-fry until no longer pink, 1 to 2 minutes. Transfer to a clean plate.
- Cook the Vegetables – Reduce the heat to medium. Add 1 tablespoon of vegetable oil. Add the zucchini, and stir-fry until crisp-tender, about 2 minutes. Add the mushrooms, and cook until the moisture just begins to release, about 2 minutes.
- Thicken the Sauce – Whisk the stir-fry sauce. Make a well in the center of the pan, and add the sauce. Stir continuously until thickened, about 1 minute.
- To Serve – Add the chicken back to the pan and stir to combine. Cook until the zucchini is tender and the chicken is warm, about 1 minute. Serve immediately.
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