Panda Express Zucchini and Mushroom Chicken Stir Fry
Bring the bold flavors of your favorite takeout meal to your own kitchen with this Panda Express-inspired Zucchini and Mushroom Chicken Stir Fry. Packed with tender chicken breast, crisp zucchini, and earthy mushrooms, this quick and easy recipe combines the savory goodness of soy sauce, oyster sauce, and a hint of sesame oil for an irresistible umami punch. Perfectly balanced with aromatic garlic, ginger, and just a touch of sweetness, this stir-fry is ready in under 30 minutes, making it an ideal weeknight dinner. Serve over fluffy white rice and garnish with fresh green onions for a dish that’s as visually stunning as it is delicious. Whether you’re craving a healthier take on takeout or simply looking to spice up your meal rotation, this stir-fry delivers bold flavors and satisfying textures every time!
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Ingredients
- 1 lb Boneless, skinless chicken breasts
- 5 tbsp Soy sauce
- 3 tbsp Oyster sauce
- 1 tsp Sugar
- 2 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 1 tsp Fresh ginger, minced
- 2 medium Zucchini, sliced into half-moons
- 8 oz White mushrooms, sliced
- 1 tsp Sesame oil
- 2 tbsp Green onions, chopped (optional for garnish)
- 4 cups Cooked white rice (for serving)
Directions
Step 1
Cut the chicken breasts into thin bite-sized strips and place them in a bowl.
Step 2
In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and 1 tablespoon of cornstarch. Mix well to create a marinade.
Step 3
Pour the marinade over the chicken. Toss the chicken to coat and let it marinate for about 10 minutes while you prepare the vegetables.
Step 4
In another small bowl, combine the remaining 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of cornstarch, and 1/4 cup of water. Whisk to make the stir fry sauce and set aside.
Step 5
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Step 6
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
Step 7
Add the sliced zucchini and mushrooms to the skillet. Stir fry for 3-5 minutes until the vegetables begin to soften but still retain a slight crunch.
Step 8
Return the cooked chicken to the skillet. Stir to combine with the vegetables.
Step 9
Pour the prepared stir fry sauce into the skillet. Toss everything together to coat evenly in the sauce. Cook for another 2-3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
Step 10
Drizzle the stir fry with sesame oil for extra flavor and give it a final toss.
Step 11
Serve hot over steamed white rice and garnish with chopped green onions if desired.
Nutrition Facts
| Serving size | (2234.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2607.9 |
| Total Fat 61.2g | 0% |
| Saturated Fat 11.2g | 0% |
| Polyunsaturated Fat 22.8g | |
| Cholesterol 385.6mg | 0% |
| Sodium 4575.2mg | 0% |
| Total Carbohydrate 322.6g | 0% |
| Dietary Fiber 11.1g | 0% |
| Total Sugars 18.1g | |
| Protein 187.1g | 0% |
| Vitamin D 27.2IU | 0% |
| Calcium 280.5mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 3622.3mg | 0% |
Source of Calories