Panda Express Mushroom Chicken Copycat

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 pound boneless and skinless chicken breast (500 grams, thinly sliced- 1/4 inch thick)

2 tablespoons vegetable oil

2 cups mushrooms (cleaned and quartered)

1 large zucchini (cut into half circles)

3 minced garlic cloves

1 teaspoon minced ginger

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

Directions

In a medium bowl combine 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 tablespoons corn starch for marinade. Add 1 pound boneless and skinless chicken breast and mix to coat; allow to marinate for 20-30 minutes or overnight.

Combine 1/2 cup water, 1/4 cup light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 2 teaspoons brown sugar, and 1 tablespoon cornstarch for the sauce in another small bowl. Set it aside.

Heat 2 tablespoons vegetable oil in a large skillet over high heat. Once the skillet is smoking, add the chicken in a single layer (don't overcrowd the skillet to get a good sear). Cook until browned, flipping and mixing as needed. Once cooked, remove from the skillet and set aside.

Add 2 cups mushrooms and 1 large zucchini to the skillet and cook until vegetables are crisp tender ( about 2-3 minutes), mixing frequently.

Reduce the heat to medium low and add the chicken back to the skillet. Add 3 minced garlic cloves and 1 teaspoon minced ginger and cook for 1 minute, stirring frequently.

Finally, pour the sauce into the skillet, mix everything to coat. Stir fry until the sauce thickens.

Serve immediately. Enjoy!

Nutrition

• Calories: 300 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Cholesterol: 82 mg
• Sodium: 1946 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 30 g