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Mushroom Chicken Recipe

Mushroom Chicken
I had a few requests for the mushroom chicken from the Chinese buffet. Unfortunately, they don’t have mushroom chicken at any of the buffets where I live so I hope this is similar to what you’re looking for. I thought this recipe turned out great. I mean with mushrooms, zucchini, and chicken – you can’t go wrong! This recipe takes a little time to prepare but in the end, it’s well worth it. The sauce is really easy to make and is basically a combination of soy sauce, garlic, ginger, and balsamic vinegar. There was just enough sauce to cover the chicken, zucchini and mushrooms. So if you are serving with noodles or rice I would recommend doubling the sauce. As far as the chicken goes you can either use boneless skinless chicken breasts or chicken thighs, whichever you prefer. I feel frying the chicken in a mixture of vegetable and sesame oil gives it great flavor. I have many more great recipes from the buffet to come in the near future. Enjoy.
Mushroom ChickenMushroom Chicken

Mushroom ChickenMushroom Chicken
Mushroom ChickenMushroom Chicken

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Mushroom Chicken Recipe

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Ingredients

Scale
  • 1lb boneless skinless chicken breasts
  • cornstarch  (for dusting)
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves (minced)
  • 1 teaspoon ground ginger
  • 1 package fresh button mushrooms
  • 4 small zucchini

Instructions

  1. Cut chicken and zucchini into 1” chunks. Lightly dust chicken with a little bit of corn starch until lightly coated.
  2. Add vegetable and sesame oil to the wok and fry chicken pieces until golden brown. Remove and drain on paper towels.
  3. Add zucchini and mushrooms to the wok and stir fry for a few minutes. Add soy sauce, balsamic vinegar, minced fresh garlic, and ground ginger to the wok stirring to coat and stir fry until mushrooms and zucchini are fully cooked.
  4. Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve. 
  • Author: Bobby

 

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Tony

Wednesday 8th of August 2012

I liked the recipe, didn't have zucchini so i substituted onions. When i make it again, i think i will try a little less balsalmic vinegar...my vinegar seemed to overpower the rest of the great tastes.

Ana

Tuesday 10th of July 2012

I made this for asian night at my house today .. And it was great

Taylor Segen

Sunday 13th of November 2011

Don't think this is a lot like the Panda Express one but it gives a starting point. The chicken Panda Express has doesn't seem to have been dusted but more a seasoned chicken added to the zucchini and mushroom mixture. Will use this recipe for that portion but still need to figure out how they are pre-cooking the chicken for the flavor it lends to the dish. Suggestions welcome!

KT

Wednesday 9th of February 2011

Excellent recipe. This is very tasty and easy to make. I have made it twice in the past 2 weeks. I would recommend using more oil to fry the chicken, maybe doubling it. Anyway, great recipe.

Trista

Friday 2nd of April 2010

I have been looking for this recipe for a long while...When i found this and looked at the pictures it looks just like the Mushroom chicken from the mall i used to eat when i was pregnant!!! I sure hope it tastes just as well!!!!