Name: Panda Express Mushroom Chicken Copycat
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 pound boneless skinless chicken breast, thinly sliced; 2 tablespoons light soy sauce (for marinade); 1 tablespoon rice vinegar (for marinade); 1 tablespoon sesame oil (for marinade); 2 tablespoons corn starch (for marinade); 1/2 cup water (for sauce); 1/4 cup light soy sauce (for sauce); 2 tablespoons oyster sauce (for sauce); 1 teaspoon brown sugar (for sauce); 1 tablespoon cornstarch (for sauce); 2 tablespoons vegetable oil (for stir-frying); 2 cups mushrooms, quartered; 1 large zucchini, sliced; 3 cloves garlic, minced; 1 teaspoon minced ginger

Description

Indulge in the flavors of your favorite takeout with this easy Panda Express Mushroom Chicken Copycat recipe. This delightful dish features tender chicken marinated in savory sauces, stir-fried with fresh mushrooms and zucchini for a satisfying meal that’s both quick and nutritious. Perfect for busy weeknights or family gatherings, you can whip it up in just 10 minutes after a brief marination. Whether served over rice or enjoyed on its own, this dish promises to become a household favorite. Enjoy restaurant-quality flavor without leaving home!

Ingredients

Scale

1 pound boneless skinless chicken breast, thinly sliced
2 tablespoons light soy sauce (for marinade)
1 tablespoon rice vinegar (for marinade)
1 tablespoon sesame oil (for marinade)
2 tablespoons corn starch (for marinade)
1/2 cup water (for sauce)
1/4 cup light soy sauce (for sauce)
2 tablespoons oyster sauce (for sauce)
1 teaspoon brown sugar (for sauce)
1 tablespoon cornstarch (for sauce)
2 tablespoons vegetable oil (for stir-frying)
2 cups mushrooms, quartered
1 large zucchini, sliced
3 cloves garlic, minced
1 teaspoon minced ginger

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Instructions

Marinate chicken with soy sauce, rice vinegar, sesame oil, and cornstarch for at least 20 minutes.
Prepare the sauce by combining water, soy sauce, oyster sauce, vinegar, brown sugar, and cornstarch in a bowl.
Heat vegetable oil in a skillet over high heat. Sear the marinated chicken until browned and cooked through; set aside.
In the same skillet, sauté mushrooms and zucchini until crisp-tender.
Return the chicken to the skillet with garlic and ginger; stir-fry briefly.
Pour in the prepared sauce, mixing well until everything is coated and the sauce thickens slightly.
Serve hot over steamed rice or noodles.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Main
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 cup (250g)
Calories: 320
Sugar: 4g
Sodium: 780mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 36g
Cholesterol: 90mg