Panda Express Mushroom Chicken in just 20 minutes! You'll be sitting down to dinner faster than you could drive there and pick some up and come home! Lightly sauteed zucchini and mushrooms in a soy ginger and garlic sauce.
INGREDIENTS
1 pound boneless skinless chicken breasts , cut into thin bite sized slices
3 tablespoons cornstarch
1 tablespoon canola oil
1 tablespoon sesame oil
8 ounces crimini mushrooms , sliced (white mushrooms are authentic to the recipe, but I love crimini)
1 medium zucchini , cut in half lengthwise, then in 1/2 inch slices
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
3 garlic cloves , minced
2 teaspoons minced ginger (or 1/2 teaspoon ground ginger)
sesame seeds , for garnish (optional)
INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.
Toss the chicken with cornstarch.
Heat the canola and sesame oil in the pan.
Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.
Remove chicken from the pan, and turn the heat up to high.
Add in the mushrooms and zucchini and cook until they start to brown.
