Home » Recipes » Chicken » Mushroom Chicken Recipe

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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mushroom Chicken Recipe


  • Author: Bobby

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. 


Tags: , , ,

24 comments

  1. HoneyB says:

    Everytime I come across one of your photos I have to click! Your food always looks delicious! I think I better subscribe to your blog!!!

  2. grace says:

    so you’re taking requests now? i’ve got a few. 🙂
    this looks great, bobby, and i don’t even like mushrooms. 🙂

  3. food4themind says:

    This looks like a dish that I get at my local Chinese place, but they call it black pepper chicken. I guess with the addition of some “kick,” it will definitely hit the mark. The recipes that I have found for black pepper chicken normally do not have the zucchini/mushroom mix, so thanks for the recipe.

  4. New Age says:

    It is enough to fulfill my Mushroom and Chicken desires. Truly, I am tempted with this site and chicken since I have been visiting the site. I loved another recipe on the site i.e Peanut butter cookies. Those are the best cookies i have ever eaten.

  5. Bobby says:

    Kevin – and mine as well!

    Vani – it really is great!

    HoneyB – Thanks for the compliments. Yes, please subscribe, I’m always posting good ones! 🙂

    Graeme – Chicken and mushrooms are the best 😀

    grace – I do take requests sometimes… 🙂

    Claire Smith – Sounds great, let me know how it turns out.

    food4themind – No problem. This is a little different than black pepper chicken, but I have a great recipe for that as well coming soon 🙂

    Naama – Thanks for the compliments on my photos!

    New Age – Thanks, I’m glad you enjoyed the cookies. Many more great recipes to come.

  6. diva says:

    i like tht you’ve put balsamic vinegar in this…it must smell (and taste, of course) so good! although i think my tastebuds of late will only allow for Chinese black vinegar! gosh i love the stuff.

  7. Bobby says:

    diva – I will have to try the chinese black vinegar, I have never used it before.

    Corinne – Haha, I keep hearing about the panda express. I looked it up and there isn’t even one close to where I live. I will try it someday though :). I hope you enjoy the recipe.

  8. Robert says:

    I made this tonight and it was AWESOME! The entire family loved it, including my kids who are very picky.

    I subed the zucchini for cellary though, had to go with what I had on hand. Also added some peanuts.

    The sauce ended up a little thick so I’m thinking about adding something next time to kind of water it down a bit, but I’m not sure what.

    Otherwise it was AWESOME! LOVED IT! Ate a little too much though…

  9. Scott Klarr says:

    I made this but used rice vinegar instead and also added some oyster sauce and hosein sauce… Turned out absolutely delicious!

    Next time around I’m going to experiment with some orange zest 😀

  10. sakshi says:

    Wow…i was bored of my usual Indian mushroom recipes and wanted something new and came upon ur recipe. It came out awesome and I regretted not making a huge quantity as my family was hopefully looking at me for a second serving. Just subscribed to ur blog 🙂

  11. Rachel says:

    I am eating this dish as I speak! This is my Dad’s favorite item to order whenever we go to get Chinese but I’m glad to know I can make a ton of it myself! Mine ended up not being as saucy as my Dad likes it, maybe I’ll add a little water or some more soy sauce to make it to his liking. Thanks for this! I’m trying your Kung Pao chicken next!

  12. Debbie says:

    You’ll be happy to know that Mushroom Chicken is back on the menu at Panda Express, which is why I wanted to try to find a recipe for myself. Thanks so much for having it available! I love it.

  13. Trista says:

    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!!!!

  14. KT says:

    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.

  15. Taylor Segen says:

    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!

  16. Tony says:

    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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating