Panda Express Mushroom Chicken Copycat

Ingredients

• 1 lb chicken breast (Thinly sliced, about ¼ inch thick)
• 1 tbsp vegetable oil
• 2 cups mushrooms (Sliced)
• 1 zucchini (Cut into half circles)
• sesame seeds (For garnish)
• 1 tbsp soy sauce (For the marinade)
• 1.5 tbsp Shaoxing wine (Can substitute cooking wine)
• 2 tsp cornstarch (For the marinade)
• 0.5 tsp brown sugar (For the marinade)
• 3 tbsp chicken stock (For the sauce)
• 1 tbsp soy sauce (For the sauce)
• 1 tbsp oyster sauce (For the sauce)
• 1.5 tsp brown sugar (For the sauce)
• 1 tsp cornstarch (For the sauce)
• 1 tsp Chinese black vinegar (Can substitute rice vinegar)
• 1 tsp sesame oil (For the sauce)
• 2 garlic (Cloves, minced)
• 0.75 tsp ginger (Grated)

Steps

1. 1

   In a medium bowl, combine the soy sauce, Shaoxing wine, cornstarch, and brown sugar for the marinade. Add the thinly sliced chicken breast and coat it thoroughly. Marinate in the refrigerator for at least 30 minutes and up to overnight; if short on time, let it sit while you prepare the remaining ingredients.

2. 2

   In a small bowl, combine the chicken stock, soy sauce, oyster sauce, brown sugar, cornstarch, Chinese black vinegar, sesame oil, garlic, and grated ginger. Set the sauce aside.

3. 3

   Heat a wok or pan over high heat until hot. Add the vegetable oil.

4. 4

   Remove the chicken from the marinade, leaving the marinade behind, and lay the chicken pieces flat in a single layer in the hot pan. Do not crowd or overlap the pieces. Leave them undisturbed for 30 seconds to 1 minute, until golden brown on the first side.

5. 5

   Flip the chicken pieces and sear the second side for another 30 seconds to 1 minute. Remove the chicken from the pan.

6. 6

   Add the sliced mushrooms and half-circle zucchini to the pan. Sauté for 2–3 minutes.

7. 7

   Lower the heat to medium and return the chicken to the pan.

8. 8

   Stir the prepared sauce because the cornstarch settles, then add it to the pan. Use about half the sauce if you prefer less sauce.

9. 9

   Sauté the chicken, vegetables, and sauce together for 1–2 minutes, until the sauce has thickened.

10. 10

    Top with sesame seeds and serve immediately.

Notes

The recipe lists Shaoxing wine with cooking wine as a substitute and Chinese black vinegar with rice vinegar as a substitute. The body also notes that cooking sherry, sake, soju, mirin, or chicken stock can substitute for the wine. Other suggested vegetables include carrots, broccoli, celery, bamboo shoots, and water chestnuts.

Nutrition per serving

• main
• stir-fried
• Asian-inspired
• quick
• high-protein
• chicken
• weeknight