Mushroom Chicken

Panda Express Mushroom Chicken
Copycat Recipe

Serves 2

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

Cut chicken into 1 inch chunks and lightly dust with cornstarch. Halve zucchini and mushrooms and set aside. In a wok or a large skillet heat the vegetable oil and sesame oil and fry the chicken until a golden brown. Remove and drain on paper towels. Add zucchini and mushrooms to the skillet and stir fry for a few minutes. Add soy sauce, balsamic vinegar, garlic and ginger stirring to coat and stir fry until mushrooms and zucchini are fully cooked. Return the chicken to the pan and coat with sauce, heating thoroughly. Serve over sticky hot white rice.