Zucchini and Mushroom Chicken- Panda Express Inspired Recipe

Zucchini and Mushroom Chicken

Today's recipe is a copycat Panda Express style zucchini and mushroom chicken. It tastes almost like your favorite take out meal. Now, my friends, I am not claiming this is the exact spot on a recipe, but it tastes delicious and is your ticket to a tasty weekend meal in a jiffy. Your family will love this every time you make. My long time favorite had been Panda express Beijing beef, but sometimes I find it too sweet. This one is my recent favorite, simple and unassuming, with a balanced taste and a subtle peppery heat. The sauce is a light ginger-flavored sauce and it tastes delicious with steamed rice- delightfully crispy and delicious chicken bites with sauteed zucchini and mushrooms.

The added benefit is that it has loads of veggies too. What you add to it is totally up to you. Here it is zucchini and mushrooms. Mushrooms add a depth of flavor and zucchini is crisp and tender. It is irresistibly appetizing. You'd be surprised at how simple and filling, this can be. There are two ways you can make this, stir fry chicken and veggies or crispy fried chicken. This recipe is crispy fried chicken because it is my kid's favorite. But if you want a less calorie meal then try the stir-fried version. Check the recipe below for both versions...

There are two dominant flavors in the sauce! Oyster sauce and flavors of ginger and garlic. Oyster sauce adds complex flavors and richness to the sauce. If you want a lighter sauce just go with light soya sauce, ginger, and garlic combo. Mushroom adds an interesting earthy flavor. Don't forget to add black pepper for a spicy kick. I added half tsp of crushed chilly flakes to kick it up a notch higher.

As for the veggies, you can add zucchini, mushrooms, broccoli, or bell pepper. Zucchini is closely related to squash and cucumber. It is mild flavored and is tender and crisp. It is perfect for stir-fries. You can add other vegetables too.
The chicken is light and crispy and is flash-fried. The batter is all-purpose flour, corn starch, and egg white which gives the batter a light and airy texture. You can make this ahead of time and it freezes like a charm. It is a great time saver if you are planning a get-together. If you are stir-frying it is good to marinate the chicken for half an hour. As with all stir-fries, once you start cooking it moves super fast so be sure to have everything ready, the chopped vegetables and the sauce ready to be tossed in. So do the prep before you start cooking!

Zucchini and Mushroom Chicken

Cooking time- 25 minutes
Recipe type- Side dish
Cuisine- Chinese

Ingredients
Chicken boneless- 1 lb
Egg white- 1
Corn starch- 3 tbs
All purpose flour- 1 tbs
Pepper powder- 1/2 tsp
Chicken bullion powder- 1/2 tsp (optional)
Salt a pinch

Onion- 1 medium
Garlic cloves- 2
Zucchini- 2 cups chopped
Mushroom- 2 cups (cut into quarters)

For the sauce

Garlic- 1 cloves
Ginger minced- 1 1/2 tsp
Brown sugar- 1 tbs
Soya sauce-3 tbs
Pepper powder-1/4 tsp
Rice wine vinegar- 1 tbs
Oyster sauce- 1 tbs
Chicken stock- 1/3 cup
Corn starch- 1 tsp

Chop Zucchini and mushrooms. Bring 5 cups of water to a boil. Add 1/2 tsp of salt and add the veggies to the boiling water. This step is to blanch the veggies. After two minutes drain the veggies and run cold water to stop the cooking process. You can also stir fry the veggies if you like.

Cut chicken into small bite-size pieces. Into the chicken add cooking wine, chicken bullion, pepper powder, and set aside for ten minutes. Heat oil in a pan. Into the chicken add corn starch, flour, and egg white and mix well. Deep fry this in oil till it is crisp and golden. Drain and set aside. If you wish to stir fry the chicken. Mix chicken with a tsp of soya sauce, cooking wine, corn starch, and chicken bullion powder. Let it marinate for 20- 25 minutes and stir fry in high heat for 5-6 minutes.

Mix all ingredients listed under the sauce, except corn starch in a saucepan. Simmer in low heat for two minutes. Allow the sauce to thicken and switch off the flame.
Heat one tsp of oil in a pan and saute garlic and onions till golden brown. Add the chicken and the veggies and saute for a minute. Add the sauce and mix well. Make a slurry with chicken stock and cornstarch and mix well. Allow the sauce to thicken and coat the chicken. Sprinkle toasted sesame seeds on top of the chicken. Serve with steamed rice.