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Panda Express Mushroom Chicken

Panda Express Mushroom Chicken

The ultimate comfort food, Panda Express Mushroom Chicken brings the flavors of your favorite takeout right to your kitchen. This easy weeknight dinner is packed with tender chicken, fresh mushrooms, and zesty ginger that tantalize the taste buds. Perfect for sharing with family or friends, it's a dish you'll crave again and again!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs (450 g) cut into thin bite-sized pieces
  • 3 tbsp cornstarch (25 g)
  • 2 tbsp olive oil (30 ml)
  • 8 oz mushrooms, sliced (225 g) white or crimini
  • 1 medium zucchini (about 200 g) halved lengthwise and sliced
  • 3 medium garlic cloves minced
  • 2 tsp grated ginger (about 5 g)
  • ¼ cup low-sodium soy sauce (60 ml)
  • 1 tbsp lime juice (15 ml)
  • 1 tbsp brown sugar (12 g)
  • 1 tsp cornstarch (3 g) + 2 tablespoons water (30 ml) for thickening
  • 1 tsp sesame seeds for garnish (optional)

Equipment

  • Chef's Knife
  • Grater
  • Skillet
  • Wooden Spoon

Method
 

  1. Coat the Chicken: Toss the chicken pieces with 3 tablespoons of cornstarch, making sure it’s evenly coated.
  2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes, flipping once, until browned and cooked through. Remove the chicken from the skillet and set aside.
  3. Cook the Vegetables: In the same skillet, add the sliced mushrooms and zucchini. Cook on high heat for 3–4 minutes, stirring occasionally.
  4. Add Garlic and Ginger: Add the minced garlic and grated ginger to the skillet, stirring constantly for about 30 seconds until fragrant.
  5. Return Chicken: Return the cooked chicken to the skillet. Add the soy sauce, lime juice, and brown sugar, stirring to coat the chicken and vegetables in the sauce.
  6. Thicken the Sauce: In a small bowl, combine 1 teaspoon cornstarch with 2 tablespoons of water. Pour this slurry into the skillet and cook for another 1–2 minutes, until the sauce thickens to a glossy consistency.
  7. Garnish and Serve: Sprinkle sesame seeds on top for garnish, if desired, and serve hot.

Notes

  • Use chicken thighs for flavor: Boneless, skinless chicken thighs provide tenderness and flavor, but chicken breasts can also be used if preferred.
  • Thickening the sauce: The cornstarch slurry is essential for thickening the sauce. Adjust the amount of cornstarch for a thinner or thicker sauce, depending on your preference.
  • Customize the veggies: You can add other vegetables like bell peppers, snap peas, or broccoli to the dish for extra color and flavor.
  • Vegetarian Version: Swap out the chicken for tofu or tempeh to make this dish vegetarian-friendly. Press the tofu to remove moisture for better texture.
  • Spicy Kick: If you like things spicy, add a pinch of red pepper flakes, hot sauce, or a chopped chili pepper to the sauce for some heat.
  • Low-Carb Version: Skip the brown sugar and serve this with cauliflower rice instead of regular rice for a low-carb twist.