Description
Panda Express mushroom chicken pairs tender chicken pieces and earthy mushrooms in a savory sauce that tastes even better when you make it at home instead of waiting in line. Your kitchen will smell amazing as the simple ingredients come together, and you can adjust the flavors to match exactly what your family enjoys.
Ingredients
Scale
Chicken and Marinade:
- 1 tablespoon soy sauce
- 1.5 tablespoons Shaoxing wine
- 2 teaspoons cornstarch
- 0.5 teaspoon brown sugar
- 1 pound chicken breast, thinly sliced
Sauce:
- 3 tablespoons chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1.5 teaspoons brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon Chinese black vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 0.75 teaspoon ginger, grated
Vegetables and Finishing:
- 1 tablespoon vegetable oil
- 2 cups mushrooms, sliced
- 1 zucchini, cut into half circles
- 1 tablespoon sesame seeds
Instructions
- Combine 1 tablespoon soy sauce, 1 1/2 tablespoons Shaoxing wine, 2 teaspoons cornstarch, and 1/2 teaspoon brown sugar in a medium bowl, then add your 1 pound of thinly sliced chicken breast and coat it thoroughly.
- Refrigerate the chicken for at least 30 minutes, though letting it sit overnight gives your dish better flavor.
- Whisk together 3 tablespoons chicken stock, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 1/2 teaspoons brown sugar, 1 teaspoon cornstarch, 1 teaspoon black vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, and 3/4 teaspoon grated ginger in a small bowl until the cornstarch dissolves completely.
- Heat your wok or large skillet over high heat until it’s hot, then add 1 tablespoon vegetable oil and coat the surface evenly.
- Place your marinated chicken in the pan in a single layer without crowding, and let it sit untouched for 30 seconds to 1 minute at high heat so the bottom browns.
- Flip each piece and cook for another 30 seconds to 1 minute at high heat until both sides have color, then transfer the chicken to a plate.
- Add your 2 cups sliced mushrooms and 1 sliced zucchini to the same pan and stir-fry over high heat for 2 to 3 minutes until they soften and take on light browning.
- Return the cooked chicken to the pan, stir your sauce mixture once more, and pour it in while keeping the heat at medium.
- Toss everything together for 1 to 2 minutes at medium heat until the sauce thickens and clings to your chicken and vegetables.
- Sprinkle sesame seeds over your finished dish and serve it right away alongside steamed rice or noodles.
Notes
- Marinate your chicken overnight if possible, as this extra time helps the meat absorb more flavor and become more tender than the minimum 30 minutes.
- Slice your mushrooms and zucchini consistently so they cook at the same rate and your dish looks more polished.
- Don’t stir the chicken right away after adding it to the hot pan; letting it sit undisturbed for those first 30 seconds creates that golden, flavorful crust that makes this dish taste closer to the restaurant version.
- For a gluten-free version, swap the soy sauce and oyster sauce for tamari and coconut aminos, and the sauce will work just as well.
- Prep Time: 30 minutes (marinating)
- Cook Time: 6-8 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: American-Chinese
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 65 mg