Chop, slice, and mince. The first step is crucial to a smooth cooking experience. Measure out all your ingredients because stir-frying is a quick process. Allow yourself some time to get everything prepped. It saves hassle later; you don’t want to be chopping zucchini while the chicken is sizzling!

Lightly coat your sliced chicken with cornstarch. This step gives it a delightful crispiness when you fry it. A sprinkle of salt and pepper is also a good idea here. Make sure each piece is well coated. You want that crunch without being heavy.

In a large skillet or wok, heat the canola oil over medium-high heat. You want that oil nice and hot before you add anything. A good tip is to check if the oil is ready by adding a small piece of chicken. If it sizzles, you’re good to go.

Add the cornstarch-coated chicken to the hot oil. Let it cook undisturbed for a few minutes. You want a nice golden color. Stir occasionally to ensure even cooking. Once the chicken is cooked through, use a slotted spoon to remove it from the skillet and set it aside.

In the same pan, toss in the minced garlic, sliced mushrooms, and zucchini. Cook until they’re tender-crisp. The mushrooms release moisture, so you’ll want that to cook off. Stir for about 3-4 minutes. This is where the aroma starts to transform your kitchen.

This is where magic happens. Mix the soy sauce, rice wine vinegar, ginger, sugar, and chili flakes in a bowl. Pour this mixture over the cooked vegetables in the skillet. Bring that to a simmer; you want all those flavors to meld together beautifully.

Return the chicken to the skillet, stirring to coat it thoroughly with the sauce. Let everything simmer for a couple of minutes, allowing the chicken to absorb some of that delicious sauce.

Once everything is well combined and heated through, it’s time to plate! Garnish with sliced scallions and optional sesame seeds. Voila! You’ve created Panda Express Zucchini Mushroom Chicken in the comfort of your home.