This Panda Express Mushroom Chicken recipe features juicy, tender chicken, mushrooms, and zucchini tossed in a savory soy-ginger, garlic stir-fry sauce in under 30 minutes.
This Panda Express Mushroom Chicken recipe features juicy, tender chicken, mushrooms, and zucchini tossed in a savory soy-ginger, garlic stir-fry sauce in under 30 minutes.
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I love recreating my favorite Chinese takeout dishes at home, and this Panda Express mushroom chicken is one of my favorites! It is made with tender, juicy chicken thighs, perfectly cooked mushrooms and zucchini, and a thickened, glossy brown ginger-garlic sauce.
The best part about making Chinese takeout recipes at home is that I can control how much oil and sauce goes into the dish. I like less oil and extra sauce, so I can drench my steamed white rice in it for extra flavor. This copycat recipe comes together in under 30 minutes, making it perfect for your busiest nights.
You can find all the ingredients for this Panda Express mushroom chicken recipe at your local grocery store. Full measurements and links to everything I used are in the recipe card below.
Chicken Marinade
Chicken Thighs: I like using boneless, skinless chicken thighs because they stay juicy and stay tender when stir-fried. For a leaner version, use chicken breast.
Soy Sauce: adds a savory, saltiness to the chicken.
Shaoxing Wine: adds a depth of flavor.
White Pepper: adds a subtle warmth.
Cornstarch: adds a protective layer over the chicken that helps it retain moisture and creates a velvety coating.
Stir-Fry
Baby Bella mushrooms: I like these better than white button mushrooms because they add deeper, earthier flavor.
Zucchini: adds freshness and a tender crisp texture.
Garlic and Ginger: freshly minced adds aromatic flavor and warmth.
Mushroom Chicken Sauce
Low-Sodium Chicken Broth: creates a flavorful base and gives my version a little extra sauce to serve over rice. I like to use this instead of water to add more depth and flavor.
Soy Sauce: adds saltiness and umami.
Rice Vinegar: a small amount balances the richness of the sauce.
Oyster Sauce: adds rich, savory depth and a touch of sweetness.
Granulated Sugar: rounds out the savory flavors.
Cornstarch: thickens the sauce so it clings to the chicken and vegetables.
Sesame Oil: adds a nice nutty finish.
Variations and Customizations
Spice: to make it spicy, you can use fresh chili peppers, chili flakes, chili oil, garlic chili oil or sambal oelek.
Vegetables: for more nutrients you can add carrots, broccoli, snap peas, red bell peppers, celery etc.
How to Make Panda Express Mushroom Chicken
Here are step-by-step instructions with photos for making this Panda Express mushroom chicken copycat recipe.
Combine the chicken with the marinade ingredients for 15 minutes.
Mix the stir fry sauce ingredients until combined.
In a wok, heat 1 tablespoon of oil over medium high heat until hot. Add the chicken into a single layer. Cook for 2 minutes then flip and cook for another 1 minute. Remove and set aside.
Heat 1 tablespoon of oil over medium high heat. Saute the garlic and ginger and saute for 30 seconds. Then saute the mushrooms and zucchini for 2-3 minutes.
Lower the heat to and add the chicken. Then pour in the sauce and toss everything together until the sauce has thickened.
What I Learned Testing This Recipe
Slice the chicken and vegetables evenly. This ensures that everything is cooked evenly at the same time. It avoids any pieces being over or under cooked.
Prepare everything before cooking. My number one rule for every stir-fry is to have everything prepped, measured and ready beside the stove before I begin cooking. The cook process is fast and having everything ready makes it so much easier.
Use a hot wok. To get an even sear on the chicken and vegetables, make sure the wok is hot and slightly smoky before you start cooking. It also allows you to cook everything quickly without the vegetables becoming soggy.
For the perfect sear on the chicken, wait until the oil in the wok is hot, then spread the chicken in a single layer. Wait until its 2/3’s done, with the edges opaque and the bottom seared, before flipping.
Stir the sauce before pouring in. Cornstarch naturally falls to the bottom. Be sure to stir the sauce right before adding it to the pan.
For a richer brown color, I like to add 1/2 teaspoon of dark soy sauce for color. This is optional.
Storage Instructions
You can store any leftover Panda Express mushroom chicken, cooled slightly, in an airtight container in the refrigerator for up to 3-4 days.
Reheat: Warm in a skillet with a splash of water or chicken broth until heated through over medium heat. You can also microwave it covered with a wet paper towel in 30-second intervals, stirring in between.
Freeze: You can freeze the stir-fry in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
What to serve with
My favorite easy way to enjoy this Panda Express mushroom chicken copycat recipe is with a bowl of steamed white rice. If I’m feeling fancy, I like to serve it with half chicken fried rice and half Panda Express chow mein.
I like using boneless, skinless chicken thighs because they stay tender and juicy when stir-fried. However, for a leaner version, chicken breast also works.
Can I make this recipe in advance?
Yes! You can marinate the chicken, chop the vegetables, and prepare the sauce, stored separately in the refrigerator, one day in advance.
Tender, juicy chicken thighs stir-fried with mushrooms and zucchini in a savory ginger-garlic sauce. This easy Panda Express Mushroom Chicken copycat is ready in under 30 minutes!
Ingredients
Servings: 4servings
Chicken Marinade
1lbchicken thighscut into 1-inch bite-sized pieces
Marinate the chicken. In a mixing bowl, combine the chicken, soy sauce, Shaoxing wine, white pepper, and cornstarch until evenly coated. Set aside for 15 minutes.
Mix the stir-fry sauce. In a small mixing bowl, combine the chicken broth, soy sauce, rice vinegar, oyster sauce, sugar, cornstarch, and sesame oil. Mix until combined.
Cook the chicken. In a wok, heat 1 tablespoon of oil over medium-high heat until hot. Lay the chicken in a single layer. Try not to crowd the pan. Let the chicken sit for 2 minutes or until golden brown, then flip and cook for another 1 minute. Remove and set aside.
Cook the aromatics and vegetables. Heat 1 tablespoon of oil over medium-high heat. Add the garlic and ginger and sauté for 30 seconds or until fragrant. Then add the mushrooms and zucchini and toss for 2-3 minutes or until softened.
Add the chicken and sauce. Lower the heat to medium, add the chicken, and combine. Then add the sauce and cook for 1-2 minutes, tossing everything together until the sauce has thickened and everything is evenly coated.
Notes
See the What I Learned Testing This Recipe section for more guidance.
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