Description
A homemade version of the popular Panda Express Mushroom Chicken, featuring tender chicken, earthy mushrooms, and vibrant vegetables. Quick and easy to make in just 30 minutes!
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups mushrooms, sliced
- 1 cup broccoli florets
- 1/2 cup carrots, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium heat.
- Add minced garlic and ginger to the skillet, sautéing them until fragrant, about 1 minute.
- Add the diced chicken to the skillet. Cook, stirring occasionally, until the chicken is browned and cooked through, approximately 5-6 minutes.
- Stir in sliced mushrooms, broccoli florets, and sliced carrots. Cook for another 4-5 minutes, or until the vegetables are tender but still crisp.
- In a small bowl, mix together the soy sauce, oyster sauce, cornstarch, and water until smooth.
- Pour the sauce over the chicken and vegetables in the skillet, stirring well to coat everything evenly.
- Cook for an additional 2-3 minutes until the sauce thickens and clings beautifully to the chicken and veggies.
- Season with salt and pepper to taste before taking it off the heat.
- Serve hot, ideally over a bed of rice or noodles to soak up all that delicious sauce.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave until heated through or warm in a skillet over medium heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg