Name: Copycat Panda Express Zucchini & Mushroom Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 lb chicken breasts; 3 tbsp cornstarch; 1 tbsp canola oil; 1 tbsp sesame oil; 8 oz white mushrooms; 1½ medium zucchini; ¼ cup soy sauce; 1 tbsp rice wine vinegar; 2 tsp sugar; 3 garlic cloves; 2½ tsp ginger; Sesame seeds

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.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

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

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.