Panda Express Mushroom Chicken Copycat

If you’re a fan of Panda Express, you’ve probably tried their Mushroom Chicken—one of the most popular dishes on the menu. With tender chicken, savory mushrooms, and crisp zucchini, all tossed in a slightly sweet and savory ginger-garlic sauce, this dish is a perfect combination of flavors and textures. The best part is, with this copycat recipe, you can recreate the delicious taste of Panda Express Mushroom Chicken right at home.

Homemade copycat recipes are often better than takeout because you can control the ingredients and adjust flavors to suit your taste. This Mushroom Chicken recipe is no exception. With fresh ingredients, a simple stir-fry technique, and a sauce that’s bursting with flavor, you’ll be able to bring the restaurant-quality experience into your own kitchen.

This recipe is also a great choice for weeknight dinners because it comes together quickly and requires minimal ingredients. It’s healthy, balanced, and versatile, pairing well with steamed rice, fried rice, or noodles. Plus, this dish is perfect for meal prep, so you can enjoy it throughout the week.

Why You’ll Love This Recipe
This Panda Express Mushroom Chicken copycat recipe is a must-try for anyone who loves a quick, delicious, and easy meal. You’ll love how the tender chicken pairs with the earthy mushrooms and crisp zucchini, all brought together in a rich and flavorful sauce. The ginger-garlic sauce is both savory and slightly sweet, making it perfect for satisfying any craving for Chinese-inspired flavors. Plus, making it at home allows you to use fresh, high-quality ingredients, which results in a healthier and more flavorful dish. The recipe is simple, takes only 30 minutes, and is perfect for meal prepping or feeding a hungry family.

Preparation Time and Servings

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Serving Size: 1 cup

Nutritional Information (per serving)

• Calories: 340 kcal
• Carbohydrates: 20g
• Protein: 25g
• Fat: 17g
• Fiber: 2g
• Sugar: 5g

Ingredients

For the Stir-Fry

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil (plus more if needed)
• 8 ounces mushrooms, sliced (button or cremini mushrooms work well)
• 1 medium zucchini, sliced into half-moons
• Salt and black pepper to taste

For the Sauce

• 3 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar (or honey)
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (for thickening)
• 1/4 cup chicken broth (or water)
• 1/2 teaspoon fresh ginger, minced
• 2 cloves garlic, minced

For Garnish

• Sesame seeds
• Sliced green onions

For Serving

• Steamed rice or noodles

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Season and Coat with Cornstarch: Season the chicken pieces with a pinch of salt and black pepper. Sprinkle 1 tablespoon of cornstarch over the chicken and toss to coat. This helps create a light crust on the chicken and allows the sauce to adhere better.
2. Marinate (Optional): If you have a few extra minutes, let the chicken sit with the cornstarch for 10 minutes. This helps to tenderize the meat and ensures a juicy texture.

Step 2: Make the Sauce

1. Combine Sauce Ingredients: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, sesame oil, and cornstarch. Add the chicken broth, minced ginger, and minced garlic, stirring until smooth. This sauce will bring the dish together with a rich and flavorful glaze.

Step 3: Cook the Chicken

1. Heat Oil in Pan: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
2. Cook Chicken: Add the chicken pieces to the skillet in a single layer. Let them cook without stirring for 2-3 minutes, allowing them to get a golden crust on one side. Flip and cook for an additional 2-3 minutes, until the chicken is cooked through. Remove the chicken from the pan and set it aside.

Step 4: Stir-Fry the Vegetables

1. Add More Oil if Needed: If the pan seems dry, add a bit more oil before adding the vegetables.
2. Stir-Fry Mushrooms: Add the sliced mushrooms to the skillet and cook for 2-3 minutes, or until they are tender and slightly browned.
3. Add Zucchini: Add the zucchini to the skillet and cook for another 2 minutes, or until they are just tender but still crisp. You want the zucchini to retain some crunch to provide contrast to the dish.

Step 5: Combine Chicken, Vegetables, and Sauce

1. Return Chicken to Pan: Add the cooked chicken back to the skillet with the mushrooms and zucchini.
2. Pour in the Sauce: Pour the sauce mixture over the chicken and vegetables. Stir everything together to coat evenly.
3. Cook Until Thickened: Continue to cook for another 2-3 minutes, or until the sauce has thickened and everything is well coated. The cornstarch in the sauce will help it cling to the chicken and vegetables.

Step 6: Serve and Garnish

1. Garnish: Transfer the Mushroom Chicken to a serving bowl. Sprinkle with sesame seeds and sliced green onions for added flavor and presentation.
2. Serve with Rice: Serve over steamed rice or noodles for a complete meal.

Ingredient Background

This copycat Panda Express Mushroom Chicken recipe uses basic pantry ingredients to replicate the flavors of the original dish. Chicken thighs are preferred for their juiciness and tenderness, although you can use chicken breasts if you prefer. Mushrooms and zucchini bring an earthy, slightly sweet taste and add texture. Soy sauce, oyster sauce, and sesame oil create a rich, umami-packed sauce, while ginger and garlic add a fragrant depth. The cornstarch helps to thicken the sauce and coat the chicken, giving the dish a velvety finish.

Technique Tips

• Use a Hot Pan for Stir-Frying: Stir-frying requires a high temperature to cook the ingredients quickly while retaining their crunch. Preheat the pan and oil before adding the chicken to get a good sear.
• Cornstarch for Tender Chicken: Coating the chicken with cornstarch before cooking creates a light crust and locks in moisture, similar to velveting in Chinese cooking.
• Don’t Overcook the Zucchini: Zucchini cooks quickly, so add it towards the end to keep it slightly crisp. This texture contrast is essential to the dish.

Alternative Presentation Ideas

• Serve in Lettuce Wraps: For a low-carb option, serve the Mushroom Chicken in lettuce cups instead of rice.
• Make a Rice Bowl: Layer the Mushroom Chicken over a bed of rice, and add extra toppings like shredded carrots or sliced bell peppers.
• Noodle Stir-Fry: Toss the Mushroom Chicken with cooked noodles instead of rice for a different presentation.

Additional Tips for Success

• Cut Ingredients Evenly: Cutting the chicken and vegetables into uniform pieces ensures even cooking and better presentation.
• Adjust Sauce Consistency: If you prefer a thicker sauce, let it simmer a bit longer. For a thinner sauce, add a splash of chicken broth or water.
• Garnish Generously: Sesame seeds and green onions add texture and visual appeal, so don’t skip them!

Recipe Variations

• Spicy Mushroom Chicken: Add red pepper flakes or a spoonful of Sriracha to the sauce for a spicy kick.
• Vegetarian Mushroom Stir-Fry: Replace the chicken with tofu or tempeh and double the vegetables for a meatless version.
• Add Bell Peppers: Sliced bell peppers add a pop of color and sweetness, making the dish even more vibrant.
• Honey Garlic Mushroom Chicken: Add a tablespoon of honey and a bit of extra garlic for a sweet and savory twist.

Freezing and Storage

• Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the dish even more delicious.
• Freezing: You can freeze Mushroom Chicken, but note that the zucchini may become softer upon reheating. Store in a freezer-safe container for up to 3 months.
• Reheating: Reheat in a skillet over medium heat until warmed through. Add a splash of water if the sauce is too thick.

Healthier Twist Ideas

• Use Chicken Breasts: Substitute chicken thighs with boneless, skinless chicken breasts for a leaner option.
• Add Extra Vegetables: Double the mushrooms and zucchini, or add additional vegetables like bell peppers, carrots, or snap peas.
• Reduce Sodium: Use low-sodium soy sauce and omit the added salt to reduce the sodium content.

Serving Suggestions for Events

• Weeknight Dinner: Serve the Mushroom Chicken over steamed jasmine rice for a quick, balanced weeknight dinner.
• Meal Prep: This recipe is ideal for meal prep. Pack individual portions with rice and steamed vegetables for easy lunches throughout the week.
• Family-Style Dinner: Make a large batch and serve family-style with other dishes like egg rolls, spring rolls, or fried rice for a full Panda Express-inspired meal.
• Potluck Dish: Mushroom Chicken holds up well at room temperature, making it a great choice for potlucks or gatherings.

Special Equipment

• Large Skillet or Wok: A large skillet or wok is ideal for stir-frying, as it allows for even heat distribution and quick cooking.
• Sharp Knife: A sharp knife is essential for slicing the chicken, mushrooms, and zucchini evenly.
• Tongs: Tongs make it easy to toss the chicken and vegetables in the sauce.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs, but they may be slightly less juicy. Cut them into even pieces for consistent cooking.

2. Can I use other vegetables?
Absolutely! Feel free to add or substitute vegetables like bell peppers, carrots, broccoli, or snap peas.

3. How can I make this gluten-free?
Use gluten-free soy sauce or tamari, and make sure the oyster sauce is gluten-free. These small changes make the dish gluten-free.

4. Can I skip the oyster sauce?
Oyster sauce adds depth, but you can omit it or replace it with hoisin sauce or extra soy sauce if needed.

5. Is this dish spicy?
No, it’s not spicy as written, but you can add red pepper flakes or Sriracha for heat.

6. How do I prevent the chicken from being tough?
Avoid overcooking the chicken and use cornstarch to keep it tender. Chicken thighs are generally more forgiving than breasts.

7. Can I double the sauce?
Yes, if you prefer more sauce, simply double the sauce ingredients. Extra sauce is great for serving over rice!

8. How do I get the sauce to coat the chicken well?
Adding cornstarch to the chicken and sauce helps it adhere. Make sure to toss the chicken and vegetables well in the skillet.

Conclusion

This Panda Express Mushroom Chicken copycat recipe brings the flavors of your favorite takeout dish to your kitchen with minimal effort and ingredients. The tender chicken, savory mushrooms, and crisp zucchini, all coated in a flavorful ginger-garlic sauce, make this dish a satisfying meal that’s perfect for any night of the week. With simple techniques and easy-to-find ingredients, you can recreate this popular dish at home and customize it to your taste. Serve it with steamed rice or noodles, garnish with sesame seeds and green onions, and enjoy the homemade version of Panda Express Mushroom Chicken with friends and family. This recipe is sure to become a new favorite!

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