Panda Express Mushroom Chicken Copycat

Panda Express Mushroom Chicken recreates beloved restaurant dish at home with tender chicken, savory mushrooms, and crisp zucchini in garlic-soy sauce. This copycat recipe delivers authentic takeout flavors for fraction of restaurant cost, using simple ingredients to create complex umami-rich sauce everyone craves.

Why You’ll Love This Recipe

• Ready in 20 minutes including marinating
• Tastes exactly like Panda Express mushroom chicken
• Costs fraction of takeout with simple ingredients
• One-skillet cooking minimizes cleanup
• Naturally low-carb when served without rice

Equipment Needed

• Large wok or skillet
• Medium bowl for marinating
• Small bowl for sauce
• Sharp knife and cutting board

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Ingredients You’ll Need

• 1 lb chicken breast, thinly sliced (¼ inch)
• 2 tbsp soy sauce (for marinade)
• 1 tbsp rice vinegar (for marinade)
• 1 tbsp sesame oil (for marinade)
• 2 tbsp cornstarch (for marinade)
• 2 tbsp vegetable oil
• 2 cups mushrooms, quartered
• 1 large zucchini, sliced in half circles
• 3 garlic cloves, minced
• 1 tsp fresh ginger, minced
• ½ cup water (for sauce)
• ¼ cup soy sauce (for sauce)
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar (for sauce)
• 2 tsp brown sugar
• 1 tbsp cornstarch (for sauce)

Ingredient Notes

Chicken breast provides lean protein that cooks quickly when sliced thin. Slice quarter-inch thick against grain for tender results. Chicken thighs work wonderfully too for richer flavor and juicier meat that’s more forgiving.

Fresh mushrooms provide meaty umami flavor. White button mushrooms work fine, but baby bella bring deeper flavor. Fresh zucchini adds color and crisp-tender texture. Rice vinegar tenderizes chicken while sesame oil contributes nutty aroma. Oyster sauce brings essential sweet-savory complexity.

Step-by-Step Instructions

Marinate Chicken

Combine chicken with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 2 tbsp cornstarch. Mix to coat. Marinate 20-30 minutes or overnight.

Mix Sauce

Whisk together water, ¼ cup soy sauce, oyster sauce, 1 tbsp rice vinegar, brown sugar, and 1 tbsp cornstarch until smooth. Set aside.

Sear Chicken

Heat oil in wok over high heat until smoking. Cook chicken in single layer until golden, 1-2 minutes per side. Remove and set aside.

Cook Vegetables

Add Aromatics

Reduce heat to medium-low. Add garlic and ginger, cook 1 minute stirring constantly until fragrant but not burned.

Combine and Finish

Serve

Transfer to platter or bowls. Serve immediately over rice, garnished with sesame seeds and green onions if desired.

Pro Tips & Cooking Hacks

• Slice chicken to uniform ¼-inch thickness
• Marinate at least 20 minutes for tender chicken
• Use highest heat for authentic stir-fry sear
• Don’t overcrowd wok – cook in batches if needed
• Stir sauce before adding since cornstarch settles

Tips & Variations

Store leftovers in airtight container refrigerated up to 3 days. Reheat gently on stovetop or in microwave with splash of water if sauce thickens. This makes fantastic meal prep – portion with rice for easy grab-and-go lunches.

Try beef, pork, or shrimp for different proteins. Make vegetarian using extra-firm tofu. Add broccoli, bell peppers, or snap peas for more vegetables. Make spicier with red pepper flakes or chili oil. Garnish with sesame seeds and green onions.

Serving Suggestions

Serve over fluffy steamed white or brown rice for most authentic Panda Express experience. Fried rice makes heartier meal. Cauliflower rice works for low-carb or keto option. Pair with orange chicken or string bean chicken for complete Chinese feast.

Common Mistakes

• Skipping marinade results in bland, dry chicken
• Using low heat creates steamed vegetables instead of seared
• Overcrowding wok prevents proper browning
• Not stirring sauce creates lumpy consistency
• Adding garlic too early burns it bitter

What to Serve With Mushroom Chicken

This satisfying dish pairs perfectly with steamed or fried rice. Serve alongside other Panda Express copycats like orange chicken or chow mein. Egg rolls or spring rolls make perfect appetizers. Hot and sour soup provides warming starter.

Frequently Asked Questions

Can I use chicken thighs?

Yes! Chicken thighs stay extra juicy with richer flavor. They’re more forgiving if slightly overcooked. Cook same way as breasts.

What mushrooms work best?

White button mushrooms work perfectly. Baby bella (cremini) bring deeper flavor. Fresh shiitake add authentic Asian flair with intense umami.

Can I meal prep this?

Yes definitely! Cook, cool, and portion into containers with rice. Store refrigerated up to 3 days. Flavors improve after sitting overnight.

How to make spicier?

Add ½-1 tsp red pepper flakes to marinade or sauce. Drizzle chili oil over finished dish. Add fresh sliced chilies with vegetables.

Can I use frozen vegetables?

Fresh works best for texture. If using frozen, thaw completely and pat very dry to remove excess moisture that dilutes sauce.

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