Panda Express mushroom chicken is one of the lighter options available at the popular restaurant, and this copycat recipe tastes spot on! It features bite-sized chunks of chicken wok-fried with zucchini and mushrooms in a ginger and garlic soy sauce! It's a wonderfully flavorful dinner and a quick meal to get on the table for the nights when your family is busy!
Best Panda Express Mushroom Chicken Copycat Recipe
I've always been a fan of quick stir-fry recipes, and this copycat mushroom chicken recipe is at the top of my list for quick and easy dinners! Plus, zucchini is one of my favorites of all vegetables, and I don't feel guilty feeding this wonderful chicken dinner to the family!
Jump to:
- Best Panda Express Mushroom Chicken Copycat Recipe
- 🌎 Origin
- 🥘 Panda Express Mushroom Chicken Ingredients, Notes, & Substitutes
- 🔪 How To Make Panda Express Mushroom Chicken
- 🍽️ What To Serve With Panda Express Mushroom Chicken
- 🙂😀 Testimonials
- 💭 Tips & Notes
- 🥡 Storing & Reheating
- ❓ Is Panda Express Mushroom Chicken Spicy?
- ❓ Is Panda Express Mushroom Chicken Gluten-Free?
- 📖 Recipe Card
- 💬 Reviews
Looking for more fabulous Panda Express copycat recipes? I’ve added a dedicated Panda Express Recipes index page so that you can find all of your favorite entrees, sides, and appetizers quickly!
🌎 Origin
Panda Express is a popular Chinese-American restaurant that has been serving its signature dishes for decades. The mushroom chicken has garnered a massive fan base for being a lighter option at the fast-food chain while still having plenty of flavor!
Its inspiration comes from traditional Chinese stir-fry dishes that have been adapted to suit the American palate."
🥘 Panda Express Mushroom Chicken Ingredients, Notes, & Substitutes
- Chicken Breasts - 1 pound of boneless, skinless chicken breasts cut into thin bite-size chunks.
- Cornstarch - 3 tablespoons of cornstarch or a cornstarch substitute
- Peanut Oil - 1 tablespoon of peanut oil, or your preferred cooking oil with a high smoke point.
- Sesame Oil - 1 tablespoon of sesame oil or a sesame seed oil substitute
- Zucchini - 2 medium zucchinis (cut in half lengthwise, then into small slices).
- Mushrooms - 8 ounces of washed and sliced white mushrooms or crimini mushrooms. (See more mushroom substitutes here).
- Garlic - ½ tablespoon of minced garlic (or use 1 teaspoon garlic powder).
- Ginger - ½ tablespoon of freshly grated ginger or 1 teaspoon of ground ginger. You could also try a ginger substitute.
- Soy Sauce - ¼ cup of soy sauce or a soy sauce substitute, or you can try my kecap manis.
- Rice Wine Vinegar - 1 tablespoon of rice wine vinegar.
- Brown Sugar - ½ tablespoon of brown sugar or a brown sugar substitute.
- Green Onion (optional) - Sliced for garnish.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Panda Express Mushroom Chicken
With only a few minutes of prep, this dinner is ready to make. It cooks just as quickly and is ready to serve in only 25 minutes! You're going to need a knife and cutting board, your measuring utensils, a large wok or skillet, and a wooden spoon or spatula.
This recipe makes 4 servings of Panda Express mushroom chicken, about what you would get with 4 bowls or 2 plates at Panda.
Coat & Sear The Chicken
Step 1: Toss the chicken. Place 1 pound (453.59 grams) of sliced chicken into a medium mixing bowl with 3 tablespoons (44.36 grams) of cornstarch and toss the chicken until thoroughly coated.
Step 2: Heat the pan. Heat your wok (large skillet or frying pan) with both 1 tablespoon (14.79 milliliters) of peanut oil and 1 tablespoon (14.79 milliliters) of sesame seed oil over medium-high heat.
Step 3: Sear the chicken. Add the cornstarch-coated chicken to your heated wok and cook for 4 minutes, turning to cook all sides of the chicken pieces.
Step 4: Set the chicken aside. You should have lightly colored chicken when done, with no pink areas of raw chicken showing. Remove the cooked chicken from the wok and transfer to a paper towel-lined plate. Set aside.
Wok-Fry The Veggies
Step 5: Add veggies. Clear any debris from your cooking oil, then increase the temperature to high heat. Add 2 sliced zucchinis and cook, stirring occasionally, for 2 minutes before adding the 8 ounces (226.8 grams) of mushrooms.
Step 6: Wok-fry. Continue to stir fry your zucchini, with the mushrooms added, for about 2 - 3 more minutes. The vegetables should start to brown, and your zucchini should become tender. Cook longer if you like your zucchini really tender.
Make The Sauce & Serve
Step 7: Add garlic and ginger. Once the zucchini has reached your desired level of tenderness, add ½ tablespoon (7.39 grams) of minced garlic and ½ tablespoon (7.39 grams) of minced ginger. Stir fry for an additional 30 seconds or until fragrant.
Step 8: Return the cooked chicken to your wok, then add ¼ cup (58 milliliters) of soy sauce, ½ tablespoon (7.39 grams) of light brown sugar, and 1 tablespoon (14.79 milliliters) of rice wine vinegar. Toss to thoroughly coat all ingredients, and cook until the chicken is warmed through. Remove from heat and serve immediately.
🍽️ What To Serve With Panda Express Mushroom Chicken
Garnish your Panda Express mushroom chicken copycat with sliced green onions, if desired. Serve it with some Panda Express fried rice or Panda Express chow mein to get the full 'Panda' experience!
If you'd like to keep things light, Panda Express mixed veggies would be the perfect choice! I have tons of other tasty Chinese takeout recipes you can recreate at home, too!
🙂😀 Testimonials
I was blown away by this copycat recipe for Panda Express Mushroom Chicken! It tastes just like the real thing, and I love that I can now enjoy it at home anytime I want!
James from Oklahoma
💭 Tips & Notes
- Cooking on high heat and constant stirring ensures even cooking and retains the crunch of the vegetable, so keep a close eye on your pan!
- The menu version at Panda Express may only contain zucchini and mushrooms, but the possibilities for adding veggies are endless! Add in your family's favorite vegetables to make a spectacular stir-fried dinner!
- You can also use boneless, skinless chicken thighs for an even more tender and flavorful result!
- If desired, you can marinate the chicken for at least 30 minutes up to 24 hours beforehand. My teriyaki chicken marinade would be delicious!
🥡 Storing & Reheating
Let your leftovers cool off fully before transferring them to an airtight container in the fridge. Enjoy within 3 days.
Freezing
Once cooled, transfer your mushroom chicken to an airtight container or heavy-duty freezer bag. Label and freeze for up to 3 months.
Reheating
Individual portions of mushroom chicken can be reheated in the microwave, or you can reheat it on the stovetop. Add a small splash of oil and reheat, stirring occasionally, over medium heat for about 8-10 minutes or until warmed through.
>>>>See all of my recipes HERE<<<<
❓ Is Panda Express Mushroom Chicken Spicy?
No, Panda Express Mushroom Chicken is not typically spicy. It's known for its mild, savory flavor with a hint of umami. You can make it spicier by adding a teaspoon of sambal oelek (red chili sauce) or a sprinkle of red pepper flakes!
❓ Is Panda Express Mushroom Chicken Gluten-Free?
As written, this Panda Express mushroom chicken recipe is not gluten-free because it contains soy sauce. However, you can make a gluten-free version using gluten-free soy sauce!
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📖 Recipe Card
Panda Express Mushroom Chicken {Copycat Recipe}
Ingredients
- 1 lb chicken breasts (boneless, skinless - thin cut bite size chunks)
- 3 tablespoon cornstarch
- 1 tablespoon peanut oil
- 1 tablespoon sesame seed oil
- 2 zucchini (medium sized - cut in half lengthwise, then into small slices)
- 8 oz white mushrooms (or crimini mushrooms - washed and sliced)
- ½ tablespoon garlic (minced, or use 1 teaspoon garlic powder)
- ½ tablespoon ginger (freshly grated, or use 1 teaspoon ground ginger)
- ¼ cup soy sauce
- 1 Tbsp rice wine vinegar
- ½ tablespoon brown sugar
- green onion (sliced - optional garnish)
Instructions
- In a medium size mixing bowl, add the sliced chicken and cornstarch. Coat the chicken pieces thoroughly with the corn starch.
- Heat your wok (or large skillet or frying pan) with the peanut oil and sesame seed oil over medium high heat. Add the cornstarch coated chicken and cook for 4 minutes, turning to cook all sides. You should have light colored chicken pieces, with no pink showing when done.
- Remove the cooked chicken from the wok, and set onto a paper towel lined plate.
- Skim any debris from your cooking oil, then increase the temperature to high heat. Add the zucchini and cook for 2 minutes, stirring occasionally, or as needed.
- Add the garlic and ginger once your vegetables are cooked and the zucchini is fork tender. Continue to stir fry for about 30 seconds, or until fragrant.
- Return the chicken to your wok, and add the soy sauce, brown sugar, and rice wine vinegar. Toss to coat thoroughly. Cook until the chicken is warmed through again, then serve immediately. Garnish with optional green onions.
Equipment You May Need
Notes
- Cooking on high heat and constant stirring ensures even cooking and retains the crunch of the vegetable, so keep a close eye on your pan!
- The menu version at Panda Express may only contain zucchini and mushrooms, but the possibilities for adding veggies are endless! Add in your family's favorite vegetables to make a spectacular stir-fried dinner!
- You can also use boneless, skinless chicken thighs for an even more tender and flavorful result!
- If desired, you can marinate the chicken for at least 30 minutes up to 24 hours beforehand. My teriyaki chicken marinade would be delicious!
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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