Chicken With Zucchini And Mushrooms Recipes

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PANDA EXPRESS ZUCCHINI AND MUSHROOM CHICKEN STIR FRY



Panda Express Zucchini and Mushroom Chicken Stir Fry image

This recipe taste exactly like the one at Panda Express and can be ready in just 25 minutes! Quick and simple recipe but an absolute winner in my household!

Provided by Marjorie Ram

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless chicken breast, cut into thin bite size slices
3 tablespoons cornstarch
3 tablespoons cornstarch
1 tablespoon canola oil
1 tablespoon sesame oil
8 ounces white mushrooms, sliced
1 medium zucchini, cut in half lenghtwise, then 1/2 inch slices
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
3 garlic cloves, minced
2 teaspoons minced ginger (or 1/2 tsp ground ginger)
sesame seeds, for garnish (optional)

Steps:

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

CHICKEN WITH ZUCCHINI AND MUSHROOMS



Chicken With Zucchini and Mushrooms image

Like Panda Express Mushroom Chicken but there are more zucchini pieces than mushrooms in this recipe.

Provided by csbndc

Categories     Very Low Carbs

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb chicken breast, cut in 1/2-inch chunks (boneless and skinless)
1 tablespoon sesame oil
2 medium zucchini, cut in 1/2-inch chunks
4 ounces mushrooms, canned
2 tablespoons soy sauce
1 tablespoon wine vinegar
1 tablespoon garlic
1 teaspoon ground ginger

Steps:

  • Coat sauté pan with sesame oil and heat.
  • Add chicken and quickly brown, so as not to overcook chicken.
  • Remove chicken from pan and set aside.
  • Sweat zucchini chunks in same pan.
  • Return chicken chunks back to pan.
  • Add remaining ingredients and stiring well to infuse flavor, making sure to coat chicken evenly.
  • Serve immediately.

Nutrition Facts : Calories 129.1, Fat 7.2, SaturatedFat 1.8, Cholesterol 36.3, Sodium 292, Carbohydrate 2.7, Fiber 0.7, Sugar 1.6, Protein 13.4

PANDA EXPRESS ZUCCHINI & MUSHROOM CHICKEN



Panda Express Zucchini & Mushroom Chicken image

Panda Express Mushroom Chicken in just 20 minutes! You'll be sitting down to dinner faster than you could drive there and pick some up and come home! Lightly sauteed zucchini and mushrooms in a soy ginger and garlic sauce.

Provided by Sabrina Snyder

Categories     Main

Time 30m

Number Of Ingredients 12

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 1/2 inch slices)
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
3 garlic cloves (, minced)
2 teaspoons minced ginger ((or 1/2 teaspoon ground ginger))
sesame seeds (, for garnish (optional))

Steps:

  • 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.

Nutrition Facts : Calories 246 kcal, Carbohydrate 11 g, Protein 27 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 945 mg, Sugar 3 g, ServingSize 1 serving

CHINESE-INSPIRED CHICKEN WITH ZUCCHINI AND MUSHROOM MEDLEY



Chinese-Inspired Chicken with Zucchini and Mushroom Medley image

Simple and healthy recipe with big flavor. Great for a quick weeknight meal. Serve over your favorite rice.

Provided by HG Little Chef

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 2

Number Of Ingredients 9

2 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
1 ¼ cups cornstarch, or as needed
1 tablespoon sesame oil
1 tablespoon canola oil
1 (8 ounce) package shiitake mushrooms, sliced
1 (8 ounce) package maitake mushrooms, roughly chopped
2 large zucchini, chopped
1 teaspoon low-sodium soy sauce, or to taste
1 teaspoon chile paste, or to taste

Steps:

  • Put chicken in a zip-top bag with enough cornstarch to lightly coat.
  • Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 37 g, Cholesterol 80.3 mg, Fat 18.5 g, Fiber 6.1 g, Protein 39.4 g, SaturatedFat 2.8 g, Sodium 244.5 mg, Sugar 9.2 g

PANDA EXPRESS MUSHROOM CHICKEN (COPYCAT RECIPE)



Panda Express Mushroom Chicken (copycat recipe) image

If you like Panda Express Mushroom Chicken, I believe you'll find that this copycat recipe is close to the original but is actually better ... in my humble opinion. Tender chicken, mushrooms, and zucchini in a thick, rich soy ginger sauce ... such depths of flavor!

Provided by Savory With Soul

Categories     Main Course     Meat

Time 32m

Number Of Ingredients 13

2 Tbsp olive oil ((or other oil))
1 Tbsp sesame oil
1 pound chicken breast (, cut into ½- to 1-inch pieces)
6 medium mushrooms (, 2-3 cups, thick sliced (I used cremini))
1 medium zucchini (, 1-½ to 2 cups, thick sliced)
¼ cup soy sauce
2 Tbsp fresh ginger (, peeled and minced)
1 Tbsp garlic (, minced)
2 Tbsp rice vinegar ((plain without seasonings))
2 Tbsp white wine ((dry or not so dry will do - I used Pinot Grigio))
2 Tbsp corn starch
1 Tbsp honey
1 tsp sesame seeds

Steps:

  • Heat a heavy skillet to medium heat (5-6) on the stove top.
  • For the marinade, take the fresh chopped ginger and garlic and add to a medium-sized bowl along with the soy sauce, rice vinegar, white wine, and corn starch. With a whisk I blend it all together until corn starch is smooth.
  • To the marinade, I add the cut-up chicken pieces and stir together to coat all the pieces. Let this mixture sit while heating up the skillet for about 10 minutes.
  • When the pan has heated for about 10 minutes, add the olive oil (or other oil) along with the sesame oil to the skillet and move the skillet around to coat the entire bottom of the pan.
  • Drain most of the liquid from the marinade into another bowl. I do this with my hand to ensure that the chicken doesn't escape. Then I drop the chicken by handfuls into the hot skillet, leaving most of the liquid behind in the bowl. (Don't discard the extra marinade liquid.)
  • Cook the chicken for about 10 minutes, turning halfway through the cook time. This should cook the chicken at least most of the way.
  • Turn down the heat a bit (about 3) and add the mushrooms, stir, cover, and cook for about 5 minutes.
  • While the mushrooms are cooking, add the honey and sesame seeds to the residual marinade and blend with a whisk until incorporated.
  • After cooking the mushrooms for five minutes, add the zucchini and rest of the marinade to the skillet and stir. Cover and cook only slightly (no more than 2 minutes) in order to lightly cook zucchini but keep it from going to mush. Enjoy!

Nutrition Facts : Calories 277 kcal, Carbohydrate 8 g, Protein 27 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 949 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

EASY CHICKEN WITH MUSHROOMS AND ZUCCHINI IN CREAM SAUCE



Easy Chicken with Mushrooms and Zucchini in Cream Sauce image

A quick and easy dinner with chicken breast, zucchini, and mushrooms that is one of my go-to recipes midweek because it is ready in under 30 minutes.

Provided by Lena

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 2

Number Of Ingredients 10

1 tablespoon butter
2 (5 ounce) boneless, skinless chicken breasts, cubed
salt and freshly ground pepper to taste
1 tablespoon olive oil
4 green onions, chopped
2 green zucchini, cut in half lengthwise and into 1/4-inch slices
8 large fresh mushrooms, sliced
1 tablespoon all-purpose flour
¾ cup heavy whipping cream
1 tablespoon chopped fresh parsley

Steps:

  • Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
  • Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.

Nutrition Facts : Calories 671.3 calories, Carbohydrate 17.9 g, Cholesterol 223.5 mg, Fat 50.8 g, Fiber 4 g, Protein 39.7 g, SaturatedFat 26.5 g, Sodium 257.2 mg, Sugar 5.7 g

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