Description
Indulge in the irresistible flavors of your favorite takeout with this Panda Express Mushroom Chicken Copycat recipe. This delightful dish brings together tender chicken, fresh vegetables, and a savory sauce that’s both quick to prepare and incredibly satisfying. Perfect for busy weeknights or cozy gatherings, you’ll enjoy every bite of this homemade version that rivals the restaurant classic. With easy-to-find ingredients and straightforward steps, you can whip up this comforting meal in no time. Everyone at the table will love its rich taste and satisfying texture!
Ingredients
Scale
- 1 pound boneless skinless chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 2 cups mushrooms, quartered
- 1 large zucchini, sliced
- 3 garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons corn starch
- 1/2 cup water
- 1/4 cup light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 1 tablespoon cornstarch
Instructions
- Marinate chicken: Mix soy sauce, rice vinegar, sesame oil, and cornstarch; coat chicken and marinate for 20-30 minutes.
- Prepare sauce: In a bowl, whisk together water, soy sauce, oyster sauce, rice vinegar, brown sugar, and cornstarch.
- Cook chicken: Heat oil in a skillet over high heat; sauté marinated chicken until browned on all sides. Remove from skillet.
- Sauté veggies: Add mushrooms and zucchini to the skillet; cook until crisp-tender.
- Combine: Return chicken to skillet; add garlic and ginger; cook for another minute.
- Thicken sauce: Pour in prepared sauce; stir-fry until thickened.
- Serve hot and enjoy!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 270
- Sugar: 5g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg