Description
Savory and satisfying, this Panda Express Mushroom Chicken is a quick stir-fry of tender chicken breast, zucchini, and mushrooms tossed in a rich garlic-ginger soy glaze. It’s perfect for a flavorful weeknight meal that comes together in under 30 minutes.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium zucchini, halved and sliced into half-moons
- 1 1/2 cups mushrooms (white or cremini), thickly sliced
- 1 small red bell pepper, sliced (optional)
- 2 tablespoons cornstarch (for coating the chicken)
- 2 tablespoons vegetable or avocado oil
For the Sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch mixed with 1 tablespoon water
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1–2 teaspoons brown sugar (optional)
Garnish:
- Toasted sesame seeds
- Sliced green onions (optional)
Instructions
- Marinate chicken in 2 tbsp cornstarch, 1 tbsp soy sauce, and pepper for 10-15 minutes.
- Mix all sauce ingredients in a bowl. Set aside.
- Heat 1 tbsp oil in a wok or skillet. Cook chicken 3-4 minutes per side until golden and cooked through. Remove and set aside.
- Add remaining oil. Sauté mushrooms 2-3 minutes. Add zucchini (and bell peppers if using), cook another 2-3 minutes.
- Return chicken to the pan. Add sauce. Stir-fry everything for 1-2 minutes until sauce thickens.
- Garnish with sesame seeds and green onions. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 12 minutes