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Mushroom Chicken Recipe

Course Chicken, Main Course
Cuisine American, Asian Inspired
Keyword mushroom-chicken-recipe, panda-express-mushroom-chicken
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 412kcal

Equipment

  • sesame seeds for garnish, optionalthinly sliced scallions for garnish, optional

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts or thighs 1/4 inch slices
  • 2 Tbsp soy sauce or teriyaki sauce
  • 1/2 tsp granulated garlic
  • 1/2 tsp onion powder
  • 2 Tbsp cornstarch
  • Sauce:
  • 1/2 cup low sodium chicken stock
  • 1/4 cup packed light brown sugar
  • 1/4 cup soy sauce or teriyaki sauce
  • 1 1/2 Tbsp oyster sauce
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp cornstarch
  • Additions:
  • 3 Tbsp vegetable oil
  • 8 ounces button mushrooms thinly sliced
  • 2 cups thinly sliced fresh zucchini
  • 1 Tbsp grated fresh ginger
  • 3 medium cloves garlic minced
  • cooked rice, sesame seeds and green onion for serving

Instructions

  • Place sliced chicken in a medium-sized bowl. Add the soy sauce, garlic powder, and onion powder, and toss to combine. Add the cornstarch and stir to combine, so the chicken is coated. Set aside.
  • In a small bowl, stir together the chicken stock, brown sugar, soy sauce, oyster sauce, rice wine vinegar, and cornstarch, and set aside.
  • In a wok or large skillet over medium-high heat, add 1 tablespoon of the oil. Once hot, add the chicken to the pan in a single layer. Let chicken sit for 30 seconds to a minute to get a sear on the bottom. Start tossing the chicken around and letting it sear until it is cooked through, 5-6 minutes. Remove to a platter.
  • To the wok or skillet, add another tablespoon of oil. Add mushrooms and sear while stirring until they begin to soften, about 2 minutes. Place them onto the plate with the chicken.
  • Add the remaining oil and cook the zucchini, constantly stirring, until tender-crisp, about 2-3 minutes. Place the zucchini on the plate with the chicken and mushrooms.
  • Add ginger and garlic to the skillet. Cook until fragrant, about 30 seconds. Add the sauce and stir. As soon as it starts to bubble, add all of the ingredients back to the pan and coat in the sauce. (Chicken, Mushrooms and Zucchini.)
  • Let it simmer together in the sauce for 1-2 minutes until warmed through, and the sauce has thickened.
  • Serve immediately over fried rice white rice or brown rice garnished with sesame seeds and green onions.

Notes

You can use lower sodium soy or teriyaki for this recipe.

Nutrition

Serving: 1serving | Calories: 412kcal | Carbohydrates: 27g | Protein: 42g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1716mg | Potassium: 1092mg | Fiber: 2g | Sugar: 17g | Vitamin A: 175IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 2mg