Panda Express Mushroom Chicken

 

 

 

 

 

 

 

Ingredients

For the chicken:
1 pound boneless skinless chicken breast cut into 1/4 inch slices
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons cornstarch
For the sauce:
1/4 cup unsalted chicken stock
3 tablespoons light brown sugar packed
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine vinegar
2 teaspoons cornstarch
For assembly:
3 tablespoons vegetable oil
8 ounces white mushrooms thinly sliced
2 cups medium sliced zucchini
1 tablespoon minced fresh ginger
2 cloves garlic minced

 

Instructions

Place the sliced chicken in a medium-sized bowl. Add the soy sauce, garlic powder, and onion powder, and toss to combine. Add the cornstarch and stir to combine, so the chicken is coated and set aside.
In a small bowl, stir together the chicken stock, brown sugar, soy sauce, oyster sauce, rice wine vinegar, and cornstarch, and set aside.
In a wok or large skillet over medium-high heat, add 1 tablespoon of the oil. Once hot, add the chicken to the pan and flatten it out into a single layer. Let it sit for 30 seconds to a minute to get a sear on the bottom. Start tossing the chicken around and letting it sear until it is cooked through, 5-6 minutes. Set it on a plate.
Add another tablespoon of oil and sear the mushrooms, constantly stirring, until they begin to soften for about 2 minutes. Place them on the plate with the chicken.
Add the remaining oil and sear/cook the zucchini, constantly stirring, until tender-crisp, 2-3 minutes. Place the zucchini on the plate with the chicken and mushrooms.
Add the ginger and garlic to the skillet, and cook until fragrant, 30 seconds. Add the sauce, stir it around, and as soon as it starts to bubble, add all the ingredients back to the pan and coat in the sauce.
Let it simmer for 1-2 minutes until warmed through, and the sauce is thickened. Serve immediately with sesame seeds and scallion garnish if using.