Craving Panda Express Mushroom Chicken? This easy homemade version is packed with tender, pan-seared chicken, fresh mushrooms, and zucchini, all coated in a rich soy-ginger-garlic sauce. A quick and delicious meal in under 20 minutes!
Main Ingredients
- 1 lb chicken breast, thinly sliced (about ¼ inch thick)
- 1 tbsp vegetable oil
- 2 cups mushrooms, sliced
- 1 zucchini, cut into half-moon slices
- Sesame seeds (for garnish)
Chicken Marinade
- 1 tbsp soy sauce
- 1 tsp apple cider vinegar
- 2 tsp cornstarch
- ½ tsp brown sugar
Sauce
- 3 tbsp chicken stock
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1½ tsp brown sugar
- 1 tsp cornstarch
- 1 tsp Chinese black vinegar (or substitute with rice vinegar)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- ¾ tsp ginger, grated
Marinate the Chicken
In a medium bowl, mix the marinade ingredients.
Add the sliced chicken and coat evenly. Let it marinate for at least 30 minutes (or overnight for best results).
Cook the Chicken
Heat a wok or pan over high heat.
Once hot, add vegetable oil and place the chicken in a single layer (without the marinade).
Sear without stirring for 30 seconds to 1 minute until golden brown. Flip and repeat on the other side. Remove from the pan.
Combine Everything
Lower the heat to medium and return the chicken to the pan.
Stir the sauce (cornstarch may settle) and pour it over the chicken and vegetables. Use half the sauce if you prefer a lighter coating.
Stir-fry for another 1-2 minutes until the sauce thickens.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan over medium heat for the best texture.