Panda Express Mushroom Chicken
A delicious and easy Asian inspired chicken dinner made at home. This chicken mushroom recipe is even better than the one you get at Panda Express.
Servings: 4 Servings
Calories: 203kcal
Ingredients
- 1 Tablespoon vegetable oil
- 8 ounces Sliced white mushroom
- 1 zucchini cut into half circles
For the chicken:
- 1 pound boneless skinless chicken breasts cut into thin slices
- 1 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- ½ teaspoon light brown sugar
- 1 Tablespoon cornstarch
For the sauce:
- ¼ cup chicken stock
- 1 ½ Tablespoons soy sauce
- 1 Tablespoons oyster sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon corn starch
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- 2 garlic cloves minced
- 1 teaspoon ginger paste or 2 teaspoons fresh ginger
Instructions
- În a large bowl mix together chicken marinade ( soy sauce, rice vinegar, brown sugar and corn starch) then add chicken and mix well to coat. Refrigerate for 30 minutes up to overnight.
- In a small bowl, mix sauce ingredients well and set aside.
- Heat a large skillet or wok over high heat add vegetable oil.
- Take chicken pieces out, let them drip excess marinade and place chicken in a single layer, do not crowd the pan. Cook for a minute on each side or until chicken gets golden brown.
- Remove chicken from pan and set aside. Cook in batches if necessary.
- Add mushroom slices and zucchini to the pan and saute for 3 minutes until browned.
- Reduce heat to medium and add chicken back to the pan.
- Stir sauce well in the bowl then pour over the pan cook for a couple of minutes or until sauce thickens.
- Serve immediately over white rice.
Notes
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 203kcal | Carbohydrates: 12g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 913mg | Potassium: 780mg | Fiber: 1g | Sugar: 5g | Vitamin A: 133IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1mg
