PANDA EXPRESS MUSHROOM CHICKEN

Panda specific Mushroom fowl with quick sauteed zucchini and mushrooms and tender chicken breast makes a scrumptious short chinese language “takeout” meal you’d be glad to eat each night and that your scale received’t precise it’s revenge for your for it!

Update: over the last year we've got made this recipe the original way and with small variations even as taste trying out against the authentic. lots of Panda explicit visits, plenty of testing (suppose Monica looking to recreate Phoebe’s grandmother’s chocolate chip cookie recipe) and that i assume I’ve gotten to the point in which we can name this a gap on copycat!

PANDA EXPRESS MUSHROOM CHICKEN

Panda specific has been a go to take out lunch for the reason that i used to be a child. Orange fowl, red meat and broccoli and chow mein were my cross-to order until I turned 21 and commenced turning into more privy to my calorie consumption. after I began searching on the nutritional records I felt a touch sick. I had no concept this type of small quantity of orange chicken may want to percent in so much fat and energy.

So I did a bit greater research and you can enjoy Panda express with a ways less fats and energy with the aid of deciding on one of a kind “entrees.” My new visit have become Panda express Mushroom hen, pork and broccoli and steamed greens. I think that clocked in around 60% much less calories! I did pass over the flavor of the orange bird, however to be sincere the mushroom fowl (which I commonly would not have chosen) became delicious!

PANDA EXPRESS MUSHROOM CHICKEN

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:

  1. Toss the chicken with cornstarch.
  2. Heat the canola and sesame oil in the pan.
  3. Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.
  4. Remove chicken from the pan, and turn the heat up to high.
  5. Add in the mushrooms and zucchini and cook until they start to brown.
  6. Add the garlic and ginger and cook/stir for 30 seconds.
  7. Cook for another 2-3 minutes as vegetables soften a little.
  8. Add the chicken back in and stir to coat.
  9. Add in the soy sauce, sugar and rice wine vinegar and stir to coat.
  10. Serve with Perfect Brown Rice

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