Description
A homemade version of the iconic Panda Express dish featuring tender velveted chicken, caramelized mushrooms, and bright zucchini in a savory ginger soy sauce. Perfectly balanced for high-protein meals or flavorful weeknight dinners.
Ingredients
1 pound (500g) chicken breast, sliced ΒΌ inch thick
2 tablespoons vegetable oil (canola or grapeseed)
2 cups white/cremini mushrooms, quartered
1 large zucchini, cut into half moons (unpeeled)
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
6 tablespoons light soy sauce (3 Tbsp for marinade, 3 Tbsp for sauce)
2 tablespoons cornstarch
1 tablespoon oyster sauce
1 teaspoon sesame seeds (for garnish)
Instructions
Marinate chicken: In a bowl, combine 3 Tbsp soy sauce, 1 Tbsp cornstarch, and 2 Tbsp vegetable oil. Add chicken to coat evenly, refrigerate for 20-30 minutes.
Heat wok or skillet over high heat, add 1 Tbsp oil. Sear chicken in batches (40-50 seconds per side) until golden but undercooked inside. Remove, set aside.
Add remaining oil to wok, sear mushrooms (40 seconds) and zucchini (45 seconds) until browned, not steamed. Push vegetables to edges, add garlic and ginger.
Combine 3 Tbsp soy sauce, 1 Tbsp cornstarch, and oyster sauce in a small bowl. Stir into wok with chicken. Cook 30 seconds until sauce thickens. Return chicken to wok with vegetables, toss to coat. Garnish with sesame seeds before serving.
Notes
Chicken thighs may be used in place of breast for richer flavor
Cornstarch is essential for velveting technique
Use a large skillet or wok for optimal searing results
Leftovers keep 3-4 days refrigerated
- Prep Time: 30
- Cook Time: 10
- Category: Dinner Recipes
- Method: Stir Fry
- Cuisine: American-Chinese