Panda Express Zucchini Chicken
A spin on zucchini and mushroom chicken copycat recipe sans mushrooms!
This is my first post on the new blog, so hi, hello for all those who are here reading this. My little about me blurb is at the bottom of the page, so I will just briefly touch on what I’m all about food-wise. I have always loved to cook and bake. I began collecting recipes when I was a child, but when I became an adult, my collection grew exponentially. I like a little bit of everything and I’m always open to trying new foods. I don’t do ads or pop ups. I don’t typically write long-winded stories, so if you’re not here to read and just here for a recipe - you have come to the right place! I’m just sharing the food I make for my family!
This recipe is a copycat Panda Express recipe sans mushrooms (one of the few foods I don’t like). We’ve only been to Panda Express a handful of times, but I love zucchini and a ginger garlic sauce!
What you need:
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
3 Tbsp. cornstarch
1 Tbsp. canola oil
1 Tbsp. sesame oil
1-2 medium zucchini, cut into bite-size pieces
3 cloves minced garlic
2 tsp. minced ginger (or 1/2 tsp. ground ginger)
1/4 cup soy sauce
2 tsp. granulated sugar
1 Tbsp. rice wine vinegar
Sesame seeds for garnish (optional)
Cooked rice for serving
Directions:
In a zipper bag, add chicken and toss with cornstarch.
Meanwhile, heat canola oil and sesame oil in a nonstick pan over medium-high heat.
Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from pan.
Add zucchini and cook until it starts to brown.
Add garlic and ginger and cook, while stirring, for 30 seconds. Allow to cook for another 2 to 3 minutes or until zucchini softens.
Add chicken back to skillet and stir.
Add in soy sauce, sugar, and rice wine vinegar. Stir to coat.
Serve over rice and topped with sesame seeds.
Recipe slightly adapted from Dessert Then Dinner