This homemade Mushroom Chicken recipe is inspired by the beloved Panda Express classic, featuring tender chicken breast and earthy mushrooms coated in a savory, light ginger soy sauce.
In a medium bowl, combine the cut chicken pieces with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp neutral oil. Toss to coat evenly and let marinate for at least 15 minutes while you prepare other ingredients.
In a separate small bowl, whisk together the chicken broth, 3 tbsp soy sauce, rice vinegar, sugar, and sesame oil for the sauce. Set aside.
In another small bowl, whisk together 1 tbsp cornstarch and 2 tbsp cold water to create a cornstarch slurry. Set aside.
Heat 1 tbsp of neutral oil in a large wok or skillet over medium-high heat until shimmering. Add half of the marinated chicken and stir-fry for 2-3 minutes until lightly browned and mostly cooked through. Remove chicken from the wok and set aside. Repeat with the remaining chicken, adding more oil if needed, then remove and set aside.
Add the remaining 1 tbsp of neutral oil to the wok. Add the sliced mushrooms and stir-fry for 3-5 minutes until they release their liquid, soften, and begin to brown. Add the minced ginger and garlic to the wok with the mushrooms and stir-fry for 30 seconds until fragrant.
Return all the cooked chicken to the wok with the mushrooms. Give the prepared sauce mixture a quick stir, then pour it over the chicken and mushrooms. Bring to a gentle simmer.
Stir the cornstarch slurry once more, then slowly pour it into the simmering sauce, stirring constantly. Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency. If the sauce becomes too thick, you can add a splash of water or chicken broth.
Serve immediately over steamed rice.
380 kcal
Calories
35g
Protein
20g
Carbs
18g
Fat