Panda Express Mushroom Chicken

🍛 Chicken Stir-Fry with Zucchini & Mushrooms

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📝 Ingredients

• 1 lb boneless, skinless chicken breast (cubed)

• 1/4 cup cornstarch

• 2 Tbsp avocado oil (or any neutral oil)

• 1 tsp sesame oil

• 8 oz white mushrooms, sliced

• 1 zucchini, sliced

• 3 garlic cloves, minced

• 1 tsp fresh ginger, minced

Sauce:

• 2 Tbsp soy sauce

• 2 Tbsp chicken broth

• 1 Tbsp seasoned rice vinegar

• 1 Tbsp oyster sauce

• 2 tsp brown sugar

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👩‍🍳 Instructions

1. Prep the Chicken:

   • Cut chicken into small, even cubes.

   • Toss with cornstarch until evenly coated.

2. Cook the Chicken:

   • Heat avocado oil and sesame oil in a large wok over medium-high heat.

   • Add chicken (don’t stir immediately—let it sear for a few minutes to brown).

   • Stir occasionally and cook until chicken is fully done. Remove and set aside.

3. Sauté the Veggies:

   • In the same wok, add mushrooms, zucchini, garlic, and ginger.

   • Add a touch more oil if needed.

   • Stir-fry until zucchini is tender yet crisp, about 4–5 minutes.

4. Add Back Chicken:
   Return the cooked chicken to the wok with the veggies.

5. Make the Sauce:

   • Add soy sauce, chicken broth, rice vinegar, oyster sauce, and brown sugar.

   • Stir everything together and let the sauce simmer for a few minutes until slightly thickened.

6. Serve:
   Serve hot over steamed white rice or your favorite noodles.

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💡 Tips & Notes

• Uniform Cuts = Even Cooking: Chop veggies and chicken to similar sizes for the best texture.

• Cornstarch = Crispy Chicken: It creates a light crust and helps the sauce stick.

• Let It Brown: Don’t stir the chicken right away—browning = flavor!

• Simmer the Sauce: A quick simmer thickens the sauce and deepens flavor.