Description

A delicious homemade version of the Panda Express favorite! This Mushroom Chicken stir-fry is loaded with juicy chicken thighs, crisp zucchini, and tender mushrooms, all tossed in a glossy garlic-ginger sauce. Perfect with rice or noodles for a comforting weeknight dinner.

Ingredients

1 lb boneless skinless chicken thighs, cut into bite-sized pieces

2 teaspoons cornstarch

2 tablespoons soy sauce (plus more for the sauce)

1 tablespoon vegetable oil (for frying)

1 small zucchini, sliced

1 cup mushrooms, sliced

2 tablespoons hoisin sauce

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

1 teaspoon sesame oil

2 tablespoons green onions, chopped

1 teaspoon sesame seeds

Black pepper to taste

Instructions

Marinate Chicken: In a bowl, combine chicken, cornstarch, soy sauce, and black pepper. Let sit for 10–15 minutes.
Make the Sauce: In another bowl, mix 2 tablespoons soy sauce, hoisin sauce, garlic, ginger, and sesame oil.
Cook Chicken: Heat oil in a large skillet or wok. Cook chicken in batches for 4–6 minutes until golden and cooked through. Remove from pan.
Stir-Fry Veggies: In the same pan, stir-fry zucchini and mushrooms for 3–5 minutes until just tender.
Combine and Sauce: Return chicken to pan. Add sauce and stir to coat. Cook for 2–3 more minutes until sauce thickens.
Garnish: Top with green onions and sesame seeds. Serve hot.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner