Servings: 4-6
Prep Time: 5 min.
Cook Time: 10 min.
Total Time: 15 min.
Ingredients:
- 1lb boneless skinless chicken breasts
- cornstarch (for dusting)
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 2 garlic cloves (minced)
- 1 teaspoon ground ginger
- 1 package fresh button mushrooms
- 4 small zucchini
Directions:
- Cut chicken and zucchini into 1” chunks. Lightly dust chicken with a little bit of corn starch until lightly coated.
- Add vegetable and sesame oil to the wok and fry chicken pieces until golden brown. Remove and drain on paper towels.
- Add zucchini and mushrooms to the wok and stir fry for a few minutes. Add soy sauce, balsamic vinegar, minced fresh garlic, and ground ginger to the wok stirring to coat and stir fry until mushrooms and zucchini are fully cooked.
- Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve.
Comments:
I'd have to say my favorite entree at Panda Express is the Mushroom Chicken. (The Orange Chicken probably would be my favorite, but it has 3x as many calories!) I was at Panda Express the other night getting dinner for the missionaries, and ever since, I've been wanting Mushroom Chicken. I could really only find one recipe on the Internet, and this was it. . .luckily it is GOOD! (We doubled the amounts of soy sauce, balsamic vinegar, garlic, and ginger to make extra sauce.) Definitely going to be a regular at our house!
