Panda Express Mushroom Chicken
With chicken, vegetables, and a delicious sauce, this zucchini mushroom chicken is a takeout favorite that is easy to make at home.
Servings: 4
Calories: 215kcal
Ingredients
- 2 cups chicken breast, cut into 1 inch cubes
- 8 ounces mushroom
- 2 tablespoons cornstarch
- 1 zucchini, cut into half moon
- 2 teaspoon sugar
- 1 green pepper, slices
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- ½ tablespoon ginger
- 3 tablespoons garlic
- ½ white onion, chopped
- 3 tablespoons vegetable umami
- 1 tablespoon rice vinegar
- sesame seeds and green onions, optional garnish
Instructions
- Take the chicken pieces and coat all over in the cornstarch. You can use a dish for this or use a sealable bag.
- Using a wok or a 12” minimum skillet (no smaller or the ingredients won’t have room to cook evenly) heat the peanut oil on a medium high heat.
- Add the chicken pieces and cook on all sides until cooked through (about 6-8 minutes).
- Remove and set aside.
- Add the onions and bell pepper and cook for a few minutes. Add the garlic and ginger and cook for 2 more minutes until aromatic.
- Add the zucchini and mushrooms and cook another few minutes.
- Add back the chicken and cook another minute to warm through.
- While that’s heating up take the soy sauce, rice vinegar and sugar and mix together. Add to the skillet.
- Cook for another minute or so to heat through, the sauce will thicken during this time.
- Garnish with toasted sesame seeds and green onions (if desired) and serve immediately with rice.
Nutrition
Calories: 215kcal | Carbohydrates: 8g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 342mg | Potassium: 319mg | Fiber: 1g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
