Panda Express Mushroom Chicken (Printable Version)
Juicy chicken and mushrooms cooked with ginger, garlic, and a glossy soy glaze, finished with sesame seeds.
# What You'll Need:
→ Protein
01 -
2 cups chicken breast, cut into 1-inch cubes
→ Vegetables
02 -
8 ounces mushrooms
03 -
1 zucchini, sliced into half moons
04 -
1 green bell pepper, sliced
05 -
½ white onion, chopped
→ Sauce and Seasonings
06 -
2 tablespoons cornstarch
07 -
2 teaspoons sugar
08 -
½ tablespoon fresh ginger, minced
09 -
3 tablespoons garlic, minced
10 -
3 tablespoons vegetable umami seasoning
11 -
1 tablespoon rice vinegar
→ Oils
12 -
2 tablespoons sesame oil
13 -
1 tablespoon vegetable oil
→ Garnish
14 -
Sesame seeds, toasted (optional)
15 -
Green onions, sliced (optional)
# Step-by-Step Guide:
01 -
Coat chicken pieces thoroughly in cornstarch, using a bowl or sealable bag for even coverage.
02 -
Preheat a wok or skillet of at least 12 inches over medium-high heat and add vegetable oil.
03 -
Add chicken cubes to the hot oil and cook until browned and cooked through, approximately 6 to 8 minutes, turning to brown evenly.
04 -
Remove chicken and set aside. In the same pan, sauté onions and green bell pepper for several minutes, then add garlic and ginger, cooking an additional 2 minutes until fragrant.
05 -
Incorporate zucchini slices and mushrooms; continue cooking until vegetables are tender, about a few minutes.
06 -
Return chicken to the pan and stir-fry for one more minute to reheat fully.
07 -
Mix vegetable umami seasoning, rice vinegar, and sugar; pour mixture into the skillet and cook until sauce thickens, approximately one minute.
08 -
Garnish with toasted sesame seeds and sliced green onions if desired; serve immediately, ideally with steamed rice.
# Additional Notes:
01 -
Use a pan at least 12 inches in diameter to allow even cooking and prevent overcrowding.