Panda Express is one of my favorite spots to eat. We don’t eat there often, since the closest one is in a theme park about 30 minutes from our house, and that park is only open for 5 months out of the year.
Go figure, I was craving Chinese food today. I went to reach for my wallet and my phone to order some, and then I mentally slapped myself because I remembered that we were trying to save money.
So I decided to make this myself! It’s absolutely delicious, and I can enjoy it even more knowing that I didn’t spend $40 on Chinese takeout to get my fix.
- 1 pound boneless skinless chicken breast
- 1 cup corn starch
- 2 medium sized zucchini, sliced into half circles
- 1 1/2 cups mushrooms, sliced
- 3 Tablespoons canola oil
- 1 Tablespoon sesame oil
- 1/4 cup soy sauce
- 3 Tablespoons rice vinegar
- 2 Tablespoons garlic powder
- 1 teaspoon ground ginger
- 2 Tablespoons sugar
- Heat up canola and sesame oils in a large skillet over medium heat.
- Cut the chicken breast into small thin strips. Coat the strips in corn starch, and fry the strips in the skillet until golden on both sides and cooked through, about 3-4 minutes on each side.
- Remove chicken from skillet and set aside. Add your zucchini and mushrooms to the skillet and turn up to high heat.
- Sautée veggies until lightly browned, and then add soy sauce, vinegar, sugar, garlic, and ginger, and stir to combine.
- Add chicken back to skillet and mix to combine. Let the mixture simmer for a couple minutes to let the flavors marry.
- Serve immediately with rice or another side of your choice.