This copycat recipe for Panda Express mushroom chicken is totally spot-on! Don’t get me wrong, I love takeout, but this dish is easier on the wallet!
Each bite features tender chicken, earthy, umami mushrooms, and crisp zucchini. Garlic, ginger, and a tempting Asian sauce tie it all together.
It’s a healthier, more budget-friendly alternative to taking a trip to Panda Express.
And most people won’t even notice the difference!
Why You’ll Love This Panda Express Mushroom Chicken
One-Pan Wonder: You cook this entire dish in a single pan, simplifying the process and minimizing cleanup. It’s perfect for those who enjoy cooking but hate dishes.
Quick Preparation: You can prepare the recipe in under 30 minutes. Along with the one-pan cooking process, it’s perfect for busy weeknight dinners.
Savory Flavor: The recipe features bold ingredients like soy sauce, oyster sauce, garlic, and ginger. Together, they create a rich, savory Asian dish the whole family will love.
Ingredients
- Chicken Breast: Lean and versatile, breasts are a great source of high-quality protein. They’re also perfectly suited to absorb all the marinade’s rich flavors.
- Marinade: A blend of soy sauce, Shaoxing wine (available from Amazon), cornstarch, and brown sugar. It’s deep, savory, and just a tiny bit sweet.
- Mushrooms: They add an earthy taste and soak up the flavors of everything around them. They’re also rich in antioxidants and nutrients.
- Zucchini: For a fresh, slightly sweet flavor and totally satisfying crunch.
- Sauce: The sauce is thick, sweet, tangy, and full of umami goodness. It contains several ingredients, but they’re all easy to find. Combine chicken stock, soy sauce, oyster sauce, brown sugar, cornstarch, Chinese black vinegar (available from Amazon), sesame oil, garlic, and ginger.
- Vegetable Oil: For stir-frying the ingredients.
- Sesame Seeds: As a garnish, they add a nutty flavor and extra crunch.
How to Make Panda Express Mushroom Chicken
Follow these six easy steps to make this terrific copycat mushroom chicken recipe:
1. Marinate. Mix the soy sauce, Shaoxing wine, cornstarch, and brown sugar in a medium bowl. Once well mixed, add the thinly sliced chicken and mix well to coat. Let the chicken chill in the marinade for 30 minutes up to overnight.
2. Prepare the sauce. When ready to cook, mix the sauce ingredients in a small bowl. Stir well until the cornstarch fully dissolves. Set aside.
3. Cook the chicken. Heat a large skillet or wok over high heat. Then, add the oil, swirling to coat the entire pan. Transfer the chicken to the hot pan and cook both sides for 30 seconds to 1 minute without stirring to sear. Remove from the pan and set aside. Discard the marinade.
4. Cook the veggies. Add the mushrooms and zucchini to the now-empty pan. Stir-fry over high heat for 2 to 3 minutes. Then, lower the heat to medium.
5. Combine. Return the chicken to the pan. Stir the sauce and pour it into the pan, as well. Stir-fry for 1 to 2 minutes until the sauce thickens and coats everything. Ensure the chicken is fully cooked to 165 degrees Fahrenheit.
6. Garnish and serve. Garnish the dish with sesame seeds and serve immediately. Pair it with steamed rice, noodles, or lettuce cups. Enjoy!
Tips for the Best Panda Express Mushroom Chicken
Of all the Panda Express copycat recipes I’ve tried, this is one of the easiest to make. Make it even simpler with these tips:
- Give it some overnight love. The recipe calls for at least 30 minutes in the marinade. For the best and boldest taste, leave it overnight instead.
- Make it extra tender. Add about 1/2 teaspoon baking soda to the marinade for extra tender chicken. The baking soda helps lock in moisture, resulting in super juicy chicken.
- Put in the prep work. Once you start the recipe, it goes quickly. You won’t have time to stop in the middle to slice the zucchini and mushrooms. Prepare everything ahead of time so it’s ready to toss in the pan when you need it.
- Don’t overcrowd the pan! If you add too much chicken at once, it’ll steam, not sear. Use a very large pan or cook the chicken in batches if necessary.
- Add a finishing touch. Add a dash of sesame oil at the end of stir-frying. It’ll give the recipe Asian dishes’ traditional nutty aroma and flavor.
- Experiment and have fun. Tweak the recipe however you like. Add more veggies for a heartier meal. (Onions, carrots, broccoli, bell peppers, snow peas, etc.) Or swap the breasts for thighs for a more affordable source of protein.
- Make it a feast. Serve this dish over steamed rice, buttered noodles, fried rice, or chow mein. For a low-carb option, eat it by itself, in lettuce cups, or with cauliflower rice.
How to Store
This dish stores and freezes well, so feel free to double the recipe for built-in leftovers.
To Store: Let the dish cool. Then, store it in an air-tight container in the fridge for up to 3 days. Store any sides (rice, noodles, etc.) separately.
To Freeze: Freeze leftovers in a freezer-safe bag for up to 3 months. For ease of reheating, measure out and freeze individual portions.
To Reheat: Let frozen leftovers thaw in the fridge overnight. Reheat chilled leftovers in a skillet over medium-low heat, adding a splash of broth if needed. You can also reheat at 30% power in the microwave for 2 to 3 minutes. Stir once about halfway through.
Panda Express Mushroom Chicken
4
servings15
minutes10
minutes202
kcalThis copycat Panda Express mushroom chicken is just as good as the real deal! You can whip it up in under 30 minutes, making it quicker than picking up takeout.
Ingredients
- Chicken and Marinade
1 tablespoon soy sauce
1 1/2 tablespoons Shaoxing wine*
2 teaspoons cornstarch
1/2 teaspoon brown sugar
1 pound chicken breast, thinly sliced (about 1/4 inch thick)
- For the Sauce
3 tablespoons chicken stock
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 1/2 teaspoons brown sugar
1 teaspoon cornstarch
1 teaspoon Chinese black vinegar*
1 teaspoon sesame oil
2 cloves garlic, minced
3/4 teaspoon ginger, grated
- For Serving
1 tablespoon vegetable oil
2 cups mushrooms, sliced (white or cremini)
1 zucchini, cut into half circles
sesame seeds, for garnish
Instructions
- In a medium-sized bowl, combine the soy sauce, Shaoxing wine, cornstarch, and brown sugar. Add the thinly sliced chicken breast to the marinade. Mix well to coat the chicken evenly. Let the chicken marinate in the fridge for at least 30 minutes, or overnight for best results.
- (When ready to cook…) In a small bowl, combine the chicken stock, soy sauce, oyster sauce, brown sugar, cornstarch, black vinegar, sesame oil, minced garlic, and grated ginger. Stir well to ensure the cornstarch is fully dissolved. Set aside.
- Heat a wok or large pan over high heat until hot. Add the vegetable oil and swirl to coat the pan.
- Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook the chicken without stirring for about 30 seconds to 1 minute, allowing it to sear and develop a golden brown crust. Flip the chicken pieces and cook for another 30 seconds to 1 minute until both sides are seared. Remove the chicken from the pan and set aside.
- In the same pan, add the sliced mushrooms and zucchini. Stir-fry the veggies over high heat for about 2-3 minutes. Or until they start to soften and develop a slight golden color. Lower the heat to medium.
- Add the seared chicken back into the pan with the vegetables. Give the prepared sauce a quick stir and pour it into the pan. Stir-fry everything for 1-2 minutes until the sauce thickens and coats the other ingredients.
- Garnish with sesame seeds.
- Serve the mushroom chicken immediately with steamed rice or noodles. Optionally, serve it with lettuce cups for a low-carb option.
Notes
- You may substitute cooking wine for the Shaoxing wine and rice vinegar for black vinegar if necessary.
- Marinate the chicken overnight for the best results. Also, for juicy, tender chicken, add 1/2 teaspoon baking soda to the marinade.
- Add a splash of sesame oil at the end of the stir-frying process for a more authentic flavor.
