Mushroom Chicken
A quick and easy 30-minute dish inspired by Panda Express that combines tender chicken with fresh vegetables in a savory sauce.
Ingredients
Main Ingredients
- 1 lb chicken breast, sliced Can substitute with shrimp or tofu for variations.
- 2 cups mushrooms, sliced Any variety of mushrooms can be used.
- 1 medium zucchini, cut into bite-sized pieces Feel free to add additional or substitute veggies.
Sauce Ingredients
- 2 tablespoons soy sauce Use gluten-free if necessary.
- 1 tablespoon oyster sauce Can be substituted with a vegan oyster sauce if desired.
- 1 tablespoon cornstarch Used for thickening the sauce.
Cooking Ingredients
- 2 tablespoons vegetable oil For cooking; can use any neutral oil.
- 1 teaspoon ginger, minced Fresh ginger gives the best flavor.
- 1 teaspoon garlic, minced Add more for garlic lovers.
- to taste Salt and pepper Adjust seasoning as needed.
Instructions
Preparation
- In a bowl, combine soy sauce, oyster sauce, and cornstarch; mix well.
Cooking
- Heat oil in a large skillet over medium-high heat.
- Add ginger and garlic; sauté until fragrant.
- Add chicken and cook until browned and cooked through.
- Stir in mushrooms and zucchini; cook until tender.
- Pour sauce over the mixture; stir and cook for an additional 3-5 minutes until thickened.
- Season with salt and pepper to taste.
- Serve hot.
Notes
This dish is perfect for busy weeknights and is a one-skillet meal for easy cleanup. Consider pairing with steamed rice or a quinoa salad for a complete meal.