Panda Express Mushroom Chicken Copycat
A flavorful, homemade version of the popular Panda Express dish featuring tender chicken, juicy mushrooms, and vibrant zucchini in a savory sauce.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breast (thinly sliced)
- 2 tablespoons light soy sauce For marinating
- 1 tablespoon rice vinegar For marinating
- 1 tablespoon sesame oil For marinating
- 2 tablespoons corn starch For marinating and sauce
- ½ cup water For sauce
- ¼ cup light soy sauce For sauce
- 2 tablespoons oyster sauce For sauce
- 1 tablespoon rice vinegar For sauce
- 2 teaspoons brown sugar For sauce
- 2 tablespoons vegetable oil For cooking
- 2 cups mushrooms (cleaned and quartered)
- 1 large zucchini (cut into half circles)
- 3 cloves minced garlic
- 1 teaspoon minced ginger
Instructions
Preparation
- Gather all your ingredients, thinly slice the chicken breast, quarter the mushrooms, and cut the zucchini into half circles.
Marinate the Chicken
- In a medium bowl, mix together 2 tablespoons of light soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, and 2 tablespoons of cornstarch. Add the sliced chicken and marinate for at least 20 minutes.
Make the Sauce
- In another bowl, combine 1/2 cup of water, 1/4 cup of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of rice vinegar, 2 teaspoons of brown sugar, and 2 tablespoons of cornstarch.
Cook the Chicken
- Heat a large skillet over high heat. Add 2 tablespoons of vegetable oil and ensure it is hot before adding the marinated chicken in a single layer.
- Cook without stirring for a few minutes until golden-brown, then remove from the skillet.
Sauté the Vegetables
- In the same skillet, add the quartered mushrooms and sliced zucchini. Sauté for about 3-4 minutes until crisp-tender.
Add Aromatics
- Reduce heat to medium-low and add the minced garlic and ginger. Cook for about 1 minute until fragrant.
Combine chicken with vegetables
- Return the cooked chicken to the skillet and gently mix with the sautéed vegetables.
Pour in the Sauce
- Pour the prepared sauce over the chicken and vegetables. Stir thoroughly to coat and let thicken.
Final Cook and Serve
- Stir-fry for another 2-3 minutes until the sauce reaches your desired thickness. Serve hot over steamed rice or noodles.
Notes
For a gluten-free version, use tamari instead of soy sauce. Customize by substituting chicken with tofu or chickpeas and adding different vegetables.