If you’re craving the savory goodness of Panda Express’s mushroom chicken, this copycat recipe is here to save the day! Tender marinated chicken, crisp zucchini, and earthy mushrooms come together in a flavorful sauce that’s the perfect balance of sweet, salty, and umami. Ready in just 20 minutes, this dish is a quick and delicious way to bring restaurant-quality Chinese food to your table.
Easy Panda Express Mushroom Chicken Copycat Recipe
This Panda Express Mushroom Chicken is the perfect one-pan stir-fry for busy weeknights. The chicken is marinated to perfection, while the zucchini and mushrooms add crunch and depth of flavor. The rich sauce, made with soy sauce, oyster sauce, and a hint of brown sugar, ties it all together, giving you a dish that’s just as good (if not better!) than takeout.
Why Our Panda Express Mushroom Chicken Is the Best
Our Panda Express Mushroom Chicken Copycat stands out because it stays true to the original flavor while being easy to prepare at home. The key to this dish is the perfect marinade that tenderizes the chicken and the umami-packed sauce that elevates the entire meal. Plus, it’s healthier and fresher than ordering takeout!
Ingredients Notes for Panda Express Mushroom Chicken
Each ingredient in this Panda Express Mushroom Chicken recipe plays a crucial role in recreating the beloved Panda Express dish.
For the Chicken and Marinade:
- 1 pound chicken breast, thinly sliced (1/4 inch thick): Provides lean protein for the dish. You can substitute with boneless, skinless chicken thighs for extra juiciness.
- 2 tablespoons light soy sauce: Adds a salty, umami flavor to the marinade.
- 1 tablespoon rice vinegar: Balances the marinade with acidity.
- 1 tablespoon sesame oil: Adds a rich, nutty flavor.
- 2 tablespoons cornstarch: Helps tenderize the chicken and gives it a silky texture.
For the Sauce:
- 1/2 cup water: Thins out the sauce while helping it coat the ingredients evenly.
- 1/4 cup light soy sauce: The salty base of the sauce.
- 2 tablespoons oyster sauce: Adds savory depth and umami flavor.
- 1 tablespoon rice vinegar: Adds tanginess.
- 2 teaspoons brown sugar: Balances the savory flavors with a hint of sweetness.
- 1 tablespoon cornstarch: Thickens the sauce to coat the chicken and veggies beautifully.
For the Stir-Fry:
- 2 tablespoons vegetable oil: For stir-frying at high heat. Canola or peanut oil also work well.
- 2 cups mushrooms, cleaned and quartered: Adds an earthy, meaty flavor to the dish.
- 1 large zucchini, cut into half circles: Provides a crisp, fresh crunch.
- 3 garlic cloves, minced: Adds aromatic depth.
- 1 teaspoon ginger, minced: Enhances the flavor with a warm, spicy kick.
Kitchen Tools Needed for Panda Express Mushroom Chicken
- Medium mixing bowl (for marinating chicken)
- Small bowl (for the sauce)
- Large skillet or wok
- Kitchen tongs
- Cutting board and knife
How to Make Panda Express Mushroom Chicken
Recreating this iconic dish is simple and fast! Here’s how to do it step by step:
1. Marinate the Chicken
- In a medium bowl, combine 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 2 tablespoons cornstarch. Add the thinly sliced chicken and mix until coated. Allow the chicken to marinate for at least 20–30 minutes or overnight for more flavor.
2. Make the Sauce
- In a small bowl, whisk together 1/2 cup water, 1/4 cup light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Set aside.
3. Cook the Chicken
- Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat. Once the skillet is smoking, add the marinated chicken in a single layer. Avoid overcrowding the pan to ensure the chicken gets a good sear. Cook until browned on both sides and fully cooked through. Remove the chicken from the skillet and set aside.
4. Cook the Vegetables
- Add the mushrooms and zucchini to the skillet. Stir-fry over high heat for 2–3 minutes, or until the vegetables are crisp-tender.
5. Combine Everything
- Reduce the heat to medium-low. Add the chicken back to the skillet along with the minced garlic and ginger. Stir-fry for 1 minute to release the aromatics.
- Pour the sauce into the skillet and toss everything together to coat. Cook for 1–2 minutes, or until the sauce thickens.
6. Serve
- Serve immediately over steamed rice or noodles, and enjoy!
How to Store Panda Express Mushroom Chicken
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm in a skillet over medium heat until heated through. Add a splash of water if needed to loosen the sauce.
Panda Express Mushroom Chicken Variations
- Vegetarian Version: Replace the chicken with tofu or tempeh. Use vegetarian oyster sauce for a plant-based option.
- Spicy Twist: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for extra heat.
- Extra Veggies: Include bell peppers, snap peas, or broccoli for more color and nutrients.
- Low-Sodium Option: Use low-sodium soy sauce and oyster sauce to reduce the salt content.
What to Serve With Panda Express Mushroom Chicken
This dish pairs beautifully with:
- Steamed rice: The classic base to soak up all the delicious sauce.
- Fried rice: For a heartier meal with more texture and flavor.
- Vegetable spring rolls: A crisp and light appetizer to complement the savory chicken.
- Asian cucumber salad: Adds a refreshing crunch to balance the dish.
Top Tips for Perfect Panda Express Mushroom Chicken
- Slice Chicken Thinly: Thin, uniform slices cook quickly and evenly.
- High Heat for Stir-Frying: Use high heat to get a good sear on the chicken and vegetables.
- Don’t Skip the Marinade: Marinating the chicken makes it tender and flavorful.
- Mix the Sauce Before Cooking: Pre-mixing ensures the cornstarch dissolves completely and thickens the sauce evenly.
- Cook Vegetables Lightly: Avoid overcooking the zucchini and mushrooms to keep them crisp-tender.
Helpful Notes
- If your sauce is too thick, add a splash of water to loosen it.
- Use fresh garlic and ginger for the best flavor—jarred versions can be less aromatic.
- Serve with chopsticks for a fun, authentic dining experience!
Tips from Well-Known Chefs
- Jet Tila recommends adding aromatics like garlic and ginger toward the end of cooking to prevent burning.
- Martin Yan highlights the importance of cutting vegetables uniformly for even cooking.
- Ming Tsai suggests using a hot skillet or wok to achieve a restaurant-quality stir-fry.
Frequently Asked Questions (FAQ)
1. Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs are juicier and work beautifully in this recipe.
2. What can I substitute for oyster sauce?
Hoisin sauce or soy sauce mixed with a bit of sugar can be used as a substitute.
3. How can I make this dish gluten-free?
Use gluten-free soy sauce and oyster sauce to make the dish gluten-free.
4. Can I prep this ahead of time?
Yes! Marinate the chicken and mix the sauce up to 24 hours in advance for easy prep.
5. What’s the best way to clean mushrooms?
Wipe mushrooms with a damp paper towel or quickly rinse and pat them dry—don’t soak them, as they’ll absorb water.
Best Ever Panda Express Mushroom Chicken Copycat
Ingredients
Chicken & Vegetables
- – 1 pound 500 grams boneless, skinless chicken breast (thinly sliced, 1/4 inch thick)
- – 2 tablespoons vegetable oil
- – 2 cups mushrooms cleaned and quartered
- – 1 large zucchini cut into half circles
- – 3 garlic cloves minced
- – 1 teaspoon ginger minced
Chicken Marinade
- – 2 tablespoons light soy sauce
- – 1 tablespoon rice vinegar
- – 1 tablespoon sesame oil
- – 2 tablespoons cornstarch
Sauce
- – 1/2 cup water
- – 1/4 cup light soy sauce
- – 2 tablespoons oyster sauce
- – 1 tablespoon rice vinegar
- – 2 teaspoons brown sugar
- – 1 tablespoon cornstarch
Instructions
- Marinate the Chicken: In a medium bowl, combine all ingredients for the marinade. Add the chicken and mix to coat. Allow to marinate for 20-30 minutes or overnight for better flavor.
- Prepare the Sauce: In a small bowl, combine all the sauce ingredients. Set aside.
- Cook the Chicken: Heat oil in a large skillet over high heat. Once the skillet is smoking, add the chicken in a single layer (don’t overcrowd). Cook until browned, flipping and mixing as needed. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: Add mushrooms and zucchini to the skillet. Cook until the vegetables are crisp-tender (about 2-3 minutes), mixing frequently.
- Combine Everything: Reduce heat to medium-low. Add the chicken back to the skillet. Add garlic and ginger, cooking for 1 minute while stirring frequently.
- Add the Sauce: Pour the sauce into the skillet and mix everything to coat. Stir fry until the sauce thickens.
- Serve immediately and enjoy!
Notes
- Marinate the chicken for at least 30 minutes for better flavor. Marinating overnight gives even softer, more flavorful chicken.
- Don’t overcrowd the skillet when cooking the chicken to ensure a good sear.
- Adjust seasoning to taste, particularly the soy sauce for saltiness.
