Mushroom Chicken

Source: BlogChef.net

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:

1. Cut chicken and zucchini into 1” chunks. Lightly dust chicken with a little bit of corn starch until lightly coated.
2. Add vegetable and sesame oil to the wok and fry chicken pieces until golden brown. Remove and drain on paper towels.
3. 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.
4. 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!