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panda express mushroom chicken recipe

Mushroom Chicken Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 2 tbsp cornstarch (for chicken)
  • 1 tbsp Shaoxing wine
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 2 tsp cornstarch (for sauce)
  • 3 tbsp water
  • 2 tbsp neutral oil, divided
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 8 oz cremini mushrooms, sliced
  • 1 medium zucchini, sliced into half-moons
  • Salt and white pepper, to taste

Method
 

  1. Toss the sliced chicken with 2 tbsp cornstarch, 1 tbsp Shaoxing wine, and a pinch of white pepper. Rest for 10 minutes.
  2. Stir together the 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar, 2 tsp cornstarch, and 3 tbsp water in a small bowl until smooth. Set aside.
  3. Heat 1 tbsp neutral oil in a wok or large skillet over high heat. Sear the chicken undisturbed for 2 minutes, then stir for another 1 to 2 minutes until just cooked through. Remove to a plate.
  4. Add the remaining 1 tbsp oil to the pan. Stir-fry the 3 cloves minced garlic and 1 tsp ginger for 30 seconds, then add the 8 oz sliced mushrooms for 3 minutes, followed by the zucchini for 2 more minutes.
  5. Return the chicken to the pan, stir the sauce once more, pour it over everything, and toss over high heat for 1 to 2 minutes until glossy and coating. Season with salt and white pepper, spoon over rice, drizzle with sesame oil, and top with sliced green onions.

Notes

The velveting step is worth the extra 10 minutes; it is what makes restaurant chicken feel different from home stir-fry chicken. If your pan runs small, cook the chicken in 2 batches so you get a sear rather than a steam. The sauce thickens fast once it hits the hot pan, so have your serving dish ready.