
How To Make Copycat Panda Express Zucchini & Mushroom Chicken
Satisfy your cravings for Chinese takeouts with homemade version mushroom chicken. It’s made with sauteed veggies in thick soy ginger garlic sauce.
Serves:
Ingredients
- 1lbchicken breasts,boneless skinless, cut into thin bite-sized slices
- 3tbspcornstarch
- 1tbspcanola oil
- 1tbspsesame oil
- 8ozwhite mushrooms,sliced
- 1½mediumzucchini,cut in half lengthwise, then in ½-inch slices
- ¼cupsoy sauce
- 1tbsprice wine vinegar
- 2tspsugar
- 3garlic cloves,minced
- 2½tspginger,minced or ½ teaspoon ground ginger
- sesame seeds,for garnish
Instructions
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Toss the chicken with cornstarch.
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Heat the canola and sesame oil in the pan.
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Add chicken and cook on medium-high for about 2 to 3 minutes on each side until browned on both sides.
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Remove chicken from the pan, and turn the heat up to high.
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Add in the mushrooms and zucchini and cook until they start to brown.
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Add the garlic and ginger and cook or stir for 30 seconds.
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Cook for another 2 to 3 minutes for vegetables to soften a little.
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Add the chicken back in and stir to coat.
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Add in the soy sauce, sugar, and rice wine vinegar and stir to coat.
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Serve with brown rice.
Nutrition
- Calories:Â 325.47kcal
- Fat:Â 17.93g
- Saturated Fat:Â 3.86g
- Trans Fat:Â 0.13g
- Monounsaturated Fat:Â 7.92g
- Polyunsaturated Fat:Â 4.83g
- Carbohydrates:Â 13.46g
- Fiber:Â 1.56g
- Sugar:Â 5.16g
- Protein:Â 27.76g
- Cholesterol:Â 72.57mg
- Sodium:Â 956.78mg
- Calcium:Â 35.83mg
- Potassium:Â 705.45mg
- Iron:Â 1.70mg
- Vitamin A: 34.57µg
- Vitamin C:Â 15.11mg
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