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Mushroom Chicken

A delicious and easy-to-make copycat recipe of Panda Express Mushroom Chicken, featuring tender chicken breast, savory mushrooms, and a flavorful sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Chicken breast, cut into bite-sized pieces
  • 8 ounces Fresh mushrooms, sliced
  • 1/4 cup Soy sauce Low-sodium works great
  • 3 cloves Garlic, minced
  • 1 tablespoon Ginger, minced or grated
  • 2 tablespoons Cornstarch For thickening
  • 1 cup Chicken broth Can substitute with water or vegetable broth
  • 2 tablespoons Vegetable oil For cooking
  • 2 green onions Sliced green onions for garnish

Method
 

Preparation
  1. In a bowl, combine the chicken pieces with soy sauce and a pinch of cornstarch. Let it marinate for about 15 minutes.
  2. Heat a bit of vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger, stirring until fragrant.
Cooking
  1. Place the marinated chicken in the skillet and cook until it’s browned and cooked through, roughly 5-7 minutes.
  2. Toss in the sliced mushrooms, allowing them to cook down for about 5 minutes until they are tender and slightly caramelized.
  3. Pour in the chicken broth and a little more soy sauce, stirring well. If you want a thicker sauce, mix cornstarch with water to create a slurry and add it to the skillet, cooking until the liquid thickens.
  4. Turn off the heat and garnish with fresh green onions before serving.

Notes

This Mushroom Chicken is fantastic on its own but can also be served over steamed rice or noodles. Consider garnishing with sesame seeds for added crunch. Leftovers can be stored in an airtight container in the fridge for up to 3 days.