Looking for a delicious and healthy meal? This Panda Express mushroom chicken dish will leave your taste buds wanting more. Don't miss out on this flavorful option that's both satisfying and nutritious.
Ingredients
Chicken Marinade
1pound(454g)boneless skinless chicken breast, or thighs, ½" thick slices
1tablespoon(15ml)soy sauce
1teaspoon(3g)cornstarch
½teaspoon(2.5ml)sesame oil
Stir-Fry Sauce
½cup(120ml)unsalted chicken stock , or broth
¼cup(60ml)soy sauce
2tablespoons(30ml)oyster sauce
1tablespoon(15ml)rice vinegar
2teaspoons(9g)granulated sugar, brown sugar, or honey
Marinate the Chicken - In a medium bowl, combine sliced chicken, soy sauce, cornstarch, and sesame oil. Marinate for 10 minutes. Meanwhile, prepare the other ingredients.
Make the Sauce - In a medium bowl, whisk together the chicken stock, soy sauce, oyster sauce, rice vinegar, sugar, garlic, and ginger. Whisk in cornstarch until no lumps remain. Set aside.
Cook the Chicken - Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and sesame oil. Once hot and shimmering, carefully add the chicken in a single layer. Cook without moving until browned, about 2 minutes. Stir-fry until no longer pink, 1 to 2 minutes. Transfer to a clean plate.
Cook the Vegetables - Reduce the heat to medium. Add 1 tablespoon of vegetable oil. Add the zucchini, and stir-fry until crisp-tender, about 2 minutes. Add the mushrooms, and cook until the moisture just begins to release, about 2 minutes.
Thicken the Sauce - Whisk the stir-fry sauce. Make a well in the center of the pan, and add the sauce. Stir continuously until thickened, about 1 minute.
To Serve - Add the chicken back to the pan and stir to combine. Cook until the zucchini is tender and the chicken is warm, about 1 minute. Serve immediately.
Notes
Recipe Yield: About 5 cups
Serving Size: About 1 1/4 cups
Using Chicken Thighs: Purchase 1 1/4 to 1 1/2 pounds. Trim off the excess fat.
Make it Gluten-Free: Use gluten-free oyster sauce like Lee Kum Kee Green Label or Kikkoman. Use gluten-free tamari or coconut aminos for soy sauce.
Storing: Refrigerate in an airtight container for up to 3 days.
Reheating:Cover and microwave on high setting in 15 to 30-second increments until hot.