Ingredients:

  • 1 lb (454g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) rice wine vinegar
  • 1 tsp (5ml) cornstarch
  • 1/2 tsp (2.5ml) ground ginger
  • 1/4 tsp (1.25ml) white pepper
  • 2 tbsp (30ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, minced
  • 1/4 cup (60ml) chicken broth
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) oyster sauce
  • 1 tbsp (15ml) hoisin sauce
  • 1 tsp (5ml) sesame oil
  • 1 tsp (5ml) sugar
  • 1/2 tsp (2.5ml) cornstarch (mixed with 1 tbsp cold water to create a slurry)
  • 1 tbsp (15ml) vegetable oil
  • 1 medium zucchini, halved lengthwise and sliced (about 1 cup)
  • 8 oz (227g) cremini mushrooms, sliced (about 2 cups)
  • 1/4 cup (60g) sliced yellow onion
  • 1/4 cup (30g) sliced green onion, for garnish

Instructions:

  1. Combine chicken with marinade ingredients in a bowl. Toss to coat and let sit for at least 15 minutes, or up to 30 minutes in the fridge.
  2. In a medium bowl, whisk together the chicken broth, soy sauce, oyster sauce, hoisin sauce, sesame oil, and sugar. Set aside.
  3. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until cooked through and lightly browned (internal temperature 165°F/74°C). Remove chicken from the skillet and set aside.
  4. Add the remaining 1 tablespoon of oil to the skillet. Add zucchini and mushrooms and cook, stirring occasionally, until tender-crisp (about 5-7 minutes). Add garlic and ginger and cook for another minute until fragrant.
  5. Pour the prepared sauce into the skillet with the vegetables. Bring to a simmer and cook for 1-2 minutes. Stir in the cornstarch slurry and cook until the sauce thickens slightly.
  6. Return the cooked chicken to the skillet and toss to coat with the sauce.
  7. Garnish with sliced green onions and serve immediately over rice. Enjoy your Panda Express Zucchini & Mushroom chicken!