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Zucchini Mushroom Asian Chicken

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.

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