Ah, the delightful allure of a quick and tasty stir-fry! One of my all-time favorite dishes to whip up at home is this fantastic copycat recipe for Panda Express Mushroom Chicken. You see, I have a soft spot for their fluffy, tender chicken paired with the earthy flavors of mushrooms and the crunch of zucchini. Honestly, whenever I’m in the mood for something comforting yet light, this dish is my go-to. The best part? You get a restaurant-quality meal in less than 30 minutes—what’s not to love?
I first discovered this recipe during a “stay-in” dinner night with friends. We were all craving takeout, but my budget didn’t agree. So, I took a leap of culinary faith and believed I could recreate the magic myself. Armed with a handful of ingredients and a little determination, I ended up with a dish so good; I forgot we were ever longing for takeout! Since then, this Mushroom Chicken has held a special place in my heart (and a lot on my weekly meal plan!).
What’s in Panda Express Mushroom Chicken?
Let’s take a stroll through the star players of this dish:
Chicken Breast: The hero of our dish! I prefer using boneless, skinless chicken breasts for their lean protein and ease of slicing. Thin slices ensure even cooking and maximum flavor absorption.
Mushrooms: I usually go for button mushrooms, but shiitake adds a unique earthy flavor if you’re feeling fancy. These beauties soak up all the delicious sauce!
Zucchini: This veggie adds a nice crunch and a pop of color. Plus, it’s an excellent way to sneak in some greens without even trying.
Vegetable Oil: A good stir-fry needs the right oil to get sizzling! I recommend a neutral oil like canola or grapeseed for this recipe.
Garlic and Ginger: These aromatics create a flavor base that’s to die for. If you’re like me and can’t get enough ginger, feel free to add a little extra for that zing.
Soy Sauce: The backbone of the sauce! I usually use low-sodium soy sauce to keep things healthier but still packed with umami flavor.
Oyster Sauce: This adds depth and sweetness. If you don’t have any on hand, hoisin sauce is a great substitute!
Cornstarch: This little wonder thickens up our sauce beautifully, giving us that glossy finish.
Salt and Pepper: Essential for seasoning and enhancing the other flavors.
Sesame Seeds and Green Onions: These are optional but highly recommended garnishes. They add a crunchy texture and fresh flavor that makes the dish pop!
Is Panda Express Mushroom Chicken Good for You?
You bet it is! This dish is not only delicious but also packed with nutritional benefits.
Chicken Breast: Lean protein is a fantastic choice for muscle recovery and overall health. Plus, it keeps you full!
Mushrooms: Did you know they are low in calories, high in fiber, and packed with vitamins? They’re also known for their immune-boosting properties.
Zucchini: This veggie is hydrating and rich in antioxidants. It’s low in calories, making this dish even lighter.
Soy Sauce: While it does contain sodium, using a low-sodium version can cut down on that. Just watch your portions if you’re monitoring sodium intake.
Overall, this homemade version of Mushroom Chicken is light, veggie-packed, and absolutely delightful, making it a great choice for any day of the week.
Ingredients:
– 1 lb chicken breast, thinly sliced
– 2 cups mushrooms, sliced (button or shiitake)
– 2 cups zucchini, sliced
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 2 tbsp ginger, minced (optional)
– 1/4 cup soy sauce
– 2 tbsp oyster sauce (or hoisin sauce)
– 1 tsp cornstarch, mixed with 2 tbsp water (slurry for thickening)
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
– Green onions, sliced for garnish (optional)
*Serves 4*
How to Make Panda Express Mushroom Chicken?
1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside.
2. In the same skillet, add garlic and ginger (if using) and sauté for about 30 seconds until fragrant.
3. Add the sliced mushrooms to the skillet and cook until they start to release their moisture, about 3-4 minutes.
4. Add the zucchini to the skillet and stir-fry for another 3-4 minutes until tender.
5. Return the chicken to the skillet. Pour in the soy sauce and oyster sauce, stirring to coat everything evenly.
6. Add the cornstarch slurry to the skillet and stir until the sauce has thickened slightly, about 1-2 minutes.
7. Remove from heat and garnish with sesame seeds and green onions if desired.
8. Serve hot over steamed rice or noodles.
Cooking Tips and Variations on the Classic!
– Feel free to get creative with your veggies! Bell peppers, broccoli, or snap peas would be delicious additions.
– Don’t have oyster sauce? Hoisin or even a little bit of honey can work in a pinch.
– For added texture, toss in some chopped nuts like cashews or almonds just before serving!
– Want a little spice? A splash of sriracha in the sauce can kick things up a notch.
So there you have it! A simple yet scrumptious Panda Express Mushroom Chicken recipe that’ll have you skipping takeout and staying in for a cozy night of culinary victory! I can’t wait for you to try it. Trust me, once you taste how easy and tasty this dish is, you’ll never look back! Share your experiences with me; I love hearing about your kitchen adventures! Happy cooking!
