Description
This is a delicious copycat version of Panda Express’ Mushroom Chicken, featuring tender chicken pieces, fresh mushrooms, and a savory, slightly sweet sauce. It’s a quick and easy dish to make at home, perfect for those craving a comforting Chinese-American takeout meal.
Ingredients
- 2 chicken breasts, boneless and skinless, thinly sliced
- 2 tablespoons vegetable oil
- 1/2 cup onion, thinly sliced
- 1 cup mushrooms, sliced
- 1 tablespoon garlic, minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1/2 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar
- 2 green onions, chopped (for garnish)
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, cornstarch, chicken broth, sesame oil, sugar, and black pepper. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 3-4 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, add the onions and garlic, sautéing for 2-3 minutes until softened and fragrant.
- Add the sliced mushrooms to the skillet and cook for another 2-3 minutes until tender.
- Return the chicken to the skillet and pour in the prepared sauce mixture. Stir everything together, allowing the sauce to thicken and coat the chicken and mushrooms, about 2-3 minutes.
- Garnish with chopped green onions and serve hot over rice or noodles.
Notes
- For extra flavor, you can add a dash of chili flakes if you like a little heat.
- This dish can be made with other vegetables like bell peppers or snap peas for added color and crunch.
- Be sure to adjust the sauce sweetness by adding more or less sugar to taste.