Panda Express Zucchini & Mushroom Chicken

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 8 oz Crimini mushrooms
  • 3 Garlic cloves
  • 2 tsp Ginger
  • 1 Zucchini, medium

• Condiments

  • 1/4 cup Soy sauce

• Baking & Spices

  • 3 tbsp Cornstarch
  • 1 Sesame seeds
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 1 tbsp Rice wine vinegar
  • 1 tbsp Sesame oil

Found on dinnerthendessert.com

Description

Ingredients

• 1 pound boneless skinless chicken breasts, cut into thin bite sized slices
• 3 tablespoons cornstarch
• 1 tablespoon canola oil
• 1 tablespoon sesame oil
• 8 ounces crimini mushrooms, sliced (white mushrooms are authentic to the recipe, but I love crimini)
• 1 medium zucchini, cut in half lengthwise, then in ½ inch slices
• ¼ cup soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons sugar
• 3 garlic cloves, minced
• 2 teaspoons minced ginger (or ½ teaspoon ground ginger)
• sesame seeds, for garnish (optional)

Directions

• Toss the chicken with cornstarch.
• Heat the canola and sesame oil in the pan.
• Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.
• Remove chicken from the pan, and turn the heat up to high.
• Add in the mushrooms and zucchini and cook until they start to brown.
• Add the garlic and ginger and cook/stir for 30 seconds.
• Cook for another 2-3 minutes as vegetables soften a little.
• Add the chicken back in and stir to coat.
• Add in the soy sauce, sugar and rice wine vinegar and stir to coat.
• Serve with Perfect Brown Rice