Panda Express Honey Sesame Chicken Breast Copycat Recipes

COPYCAT HONEY SESAME CHICKEN

Steps:

• Pat chicken dry with paper towels; toss, in small batches, with cornstarch in medium bowl until all strips are evenly coated with cornstarch.
• Heat oil in large skillet on medium heat. Add chicken; cook 7 to 8 min. or until done, stirring frequently. Remove chicken from skillet; cover to keep warm.
• Heat dressing in same skillet. Add beans, peppers and garlic; cook and stir 4 to 5 min. or until crisp-tender. Return chicken to skillet along with all remaining ingredients except rice; mix lightly.
• Serve over rice.

PANDA EXPRESS MUSHROOM CHICKEN (COPYCAT RECIPE)

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!

PANDA EXPRESS STRING BEAN CHICKEN BREAST

Steps:

• In a medium size mixing bowl, place the sliced chicken breast in bowl and add sauce ingredients (hoisin sauce, soy sauce, sesame seed oil, Shaoxing wine, cornstarch). Toss to thoroughly coat the chicken. Cover the bowl with cling film and refrigerate for at least 30 minutes. *The chicken can be marinated overnight if you want to do this step ahead of time.
• Heat your wok, large skillet, or frying pan with the oil over high heat. The oil should shimmer, and be just starting to smoke when hot enough. Place strained marinated chicken breast pieces into the oil and cook the chicken, quickly searing the pieces and removing them when cooked through. Cook the chicken in batches, if needed. Transfer to a plate when cooked and set aside. Discard any remaining marinade.
• Once the chicken has been removed from your wok, add the onion and stir fry for about 1 minute before adding the green beans. *You can add the green beans and onion at the same time, but I like my onions a bit more tender and my green beans slightly crisp.
• Add the string beans and continue to stir fry for an additional 2 minutes, or until the green beans have reached your desired level of tenderness. Add the garlic and ginger, and toss with the vegetables.
• Return the cooked chicken to your wok with the green beans and onions, toss to coat thoroughly and heat the chicken through. Serve immediately.

PANDA EXPRESS HONEY SESAME CHICKEN BREAST (COPYCAT)

Steps:

• To coat the chicken breast add the egg, salt, pepper and 1 tablespoon oil into a medium bowl and whisk together well.
• In a second bowl, add 1/2 cup corn starch and 1/4 cup flour and mix.
• In a large dutch oven or a wok, heat oil to 375 degrees (about 2 inches of oil).
• Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
• Fry the chicken in batches for 3 to 4 minutes or until golden and crisp then remove with a slotted spatula, draining the oil well.
• To make the sauce combine the sweet chili sauce, honey, water, white vinegar, lemon juice, salt, soy sauce and cornstarch in a medium saucepan and bring to a boil and cook until it thickens (don't make the sauce in your chicken pan).
• When you are done with the chicken, drain most of the oil from the pan (leave about 2 tablespoons).
• Stir fry the string beans and bell pepper strips for 30 seconds, then add in the cooked chicken, sesame oil and the honey sesame sauce and toss quickly to combine.
• Remove from heat and garnish with sesame seeds before serving.

PANDA EXPRESS RECIPES: MIXED VEGETABLES (+MORE TASTY COPYCAT RECIPES!)

Steps:

• Bring a large pot (that fits your steamer basket) with the steamer basket in place and the chicken broth or water with bouillon to a low boil over medium high heat.
• Add prepared vegetables, cover and reduce heat. Steam the vegetables for 5 minutes.
• Remove the steamer basket and serve immediately. Season to taste and garnish with sesame seeds, if desired.
• Heat a large stock pot with water and bring to a low boil over medium high heat. Add prepared vegetables and boil for 1 minute.
• Use a strainer and transfer the boiled vegetables to a wok with 1 tablespoon of cooking oil that has been heated over high heat (you can add some minced garlic and ginger, if desired). Wok briefly, season with soy sauce, salt and pepper.
• Remove from heat and serve immediately. Garnish with optional sesame seeds, if desired.