Sunday, August 13, 2017
Copycat PANDA EXPRESS MUSHROOM CHICKEN
Gabe loves Chinese food. Lake City has a Panda Express and we ate there a few times.
I saw this recipe and wanted to give it a try since I had all the ingredients in the house.
Carol mentioned that she has an abundance of zucchini in her garden, thought this might be a good one to try. It's keeper and will make it again.
1 pound boneless skinless chicken breasts , cut into thin bite sized slices
3 tablespoons cornstarch
2 tablespoon canola oil
1 tablespoon sesame oil
8 ounces crimini mushrooms , sliced ( I used white mushrooms)
1 medium zucchini , cut in half lengthwise, then in 1/2 inch slices
1/4 cup soy sauce ( used low sodium)
1 tablespoon rice wine vinegar
2 teaspoons sugar
1/4 teaspoon cornstarch
3 garlic cloves , minced
2 teaspoons minced ginger (or 1/2 teaspoon ground ginger)
sesame seeds , for garnish ( I toasted the seeds)
1. In a medium bowl toss chicken with cornstarch or you could add cornstarch to a large plastic bag, add the chicken and shake till chicken is coated.
2. In a large skillet heat canola and sesame oils. Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side
3. Remove chicken from the pan, and turn the heat up to high.
4. Add in the mushrooms and zucchini and cook until they start to brown. Add the garlic and ginger and cook/stir for 30 seconds
5. Cook for about 2-3 minutes until vegetables are soften a little
6. Return the chicken to the skillet with the vegetables and stir to coat.
7. Mix soy sauce, sugar, rice wine and cornstarch together. Add and stir until everything is well combined.
8. Serve with rice.
When taking the photo I forgot to add the sesame seeds