Description
This easy copycat recipe recreates Panda Express’s popular Mushroom Chicken dish at home. Tender, thin-cut chicken breasts are coated and stir-fried with fresh zucchini and mushrooms, then tossed in a savory sauce made with soy sauce, rice vinegar, garlic, ginger, and a touch of brown sugar. Ready in just 25 minutes, this flavorful skillet recipe is perfect for a quick and satisfying weeknight meal.
Ingredients
Chicken
- 1 lbs chicken breasts (boneless, skinless – thin cut bite size chunks)
- 3 Tbsp cornstarch
Oils
- 1 Tbsp peanut oil
- 1 Tbsp sesame seed oil
Vegetables
- 2 zucchini (medium sized – cut in half lengthwise, then into small slices)
- 8 oz white mushrooms (or crimini mushrooms – washed and sliced)
- green onion (sliced – optional garnish)
Flavorings & Sauce
- ½ Tbsp garlic (minced, or use 1 tsp garlic powder)
- ½ Tbsp ginger (freshly grated, or use 1 tsp ground ginger)
- ¼ cup soy sauce
- 1 Tbsp rice vinegar
- ½ Tbsp brown sugar
Instructions
- Coat the Chicken: In a medium mixing bowl, add the thin-cut chicken breast chunks and sprinkle with 3 tablespoons of cornstarch. Toss the chicken pieces well until each piece is evenly coated with the cornstarch, which will help create a light, crispy texture when cooked.
- Heat the Wok and Cook Chicken: Warm a wok or large skillet over medium-high heat and add 1 tablespoon of peanut oil and 1 tablespoon of sesame seed oil. Once the oils are hot, add the coated chicken pieces and stir-fry them for about 4 minutes, turning frequently to brown all sides and ensure the chicken is cooked through with no pink inside. Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
- Cook the Zucchini: Carefully skim any leftover debris from the wok oil and increase the heat to high. Add the sliced zucchini and stir-fry for 2 minutes, tossing occasionally to cook evenly while keeping them crisp-tender.
- Add Mushrooms and Aromatics: Add the sliced mushrooms to the wok with the zucchini and continue stir-frying for an additional 2 to 3 minutes until the vegetables are tender. Stir in the minced garlic and freshly grated ginger, cooking for about 30 seconds until the mixture becomes fragrant.
- Toss Together and Season: Return the cooked chicken pieces to the wok with the vegetables. Pour in ¼ cup of soy sauce, 1 tablespoon of rice vinegar, and ½ tablespoon of brown sugar. Toss everything thoroughly to coat the chicken and vegetables evenly in the sauce, cooking just until the chicken is reheated and the flavors meld together.
- Serve and Garnish: Remove from heat and transfer to plates. Garnish with sliced green onions if desired, and serve immediately for a fresh, delicious meal.
Notes
- For a gluten-free version, substitute tamari or a gluten-free soy sauce for regular soy sauce.
- You can use crimini mushrooms as an alternative to white mushrooms for a deeper flavor.
- Adjust the amount of brown sugar to balance sweetness to your preference.
- Serve with steamed rice or noodles to complete the meal.
- Use freshly grated ginger and minced garlic for the best aromatic flavor, but ground alternatives work in a pinch.
