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.
Toss the chicken with cornstarch.
Heat the canola and sesame oil in the pan.
Add chicken and cook on medium-high for about 2 to 3 minutes on each side until browned on both sides.
Remove chicken from the pan, and turn the heat up to high.
Add in the mushrooms and zucchini and cook until they start to brown.
Add the garlic and ginger and cook or stir for 30 seconds.
Cook for another 2 to 3 minutes for vegetables to soften a little.
Add the chicken back in and stir to coat.
Add in the soy sauce, sugar, and rice wine vinegar and stir to coat.
Serve with brown rice.
- Calories: 325.47kcal
- Fat: 17.93g
- Saturated Fat: 3.86g
- Trans Fat: 0.13g
- Monounsaturated Fat: 7.92g
- Polyunsaturated Fat: 4.83g
- Carbohydrates: 13.46g
- Fiber: 1.56g
- Sugar: 5.16g
- Protein: 27.76g
- Cholesterol: 72.57mg
- Sodium: 956.78mg
- Calcium: 35.83mg
- Potassium: 705.45mg
- Iron: 1.70mg
- Vitamin A: 34.57µg
- Vitamin C: 15.11mg
Have your own special recipe to share? Submit Your Recipe Today!