This was a delicious stir fry and is apparently a Panda Express copycat recipe. I served it with brown rice and we all thought it was very good.
– 1 pound boneless, skinless chicken breasts, cut thinly into bite sized pieces
– 3 tbsp. cornstarch (I probably will not use this next time)- see note at the bottom
– 1 tbsp. vegetable oil
– 1 tbsp. sesame oil
– 8 oz. mushrooms
– 2 medium zucchinis
– 1/4 cup soy sauce
– 2 tbsp. balsamic vinegar
– 3 gloves minced garlic
– 1/2 tsp. ground ginger
– sesame seeds (optional)
Slice up your veggies and set them aside for later.
Slice up the chicken breasts and toss the chicken with cornstarch in a medium bowl.
Heat the oils in a pan and add the chicken. Cook on medium heat until browned on both sides. Remove the chicken from the pan and set it aside.
Turn the heat to medium high and add a bit more of each oil. Add in the veggies and cook until they start to brown. Add the garlic and ginger and cook for 30 seconds or so. Coon for another couple minutes if the vegetables need to soften a bit more, but don’t over cook. Add the chicken back in and stir to coat. Add in the soy sauce and balsamic vinegar and give everything a big stir. Serve over brown rice. Enjoy!
Note: I will probably not use cornstarch next time. It cooks to the bottom of my stainless steel pans and I ended up having to transfer the chicken to another pan to finish the cooking. I think the chicken would be fine without the cornstarch addition.