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mushroom chicken and rice

Panda Express mushroom chicken

Panda Express mushroom chicken is one of the most underrated choices among their entrees! I get it every time I go because it’s tasty and more nutrient-dense compared to many of their other entree options.

While it’s convenient to buy fast food at Panda Express, it’s much cheaper (and more delicious) when you make this dish at home. I’m excited to share this Panda Express mushroom chicken copycat recipe with you! With a few pantry essentials, you can easily whip up this dish in just 30 minutes.

What part of the chicken should I use for this Panda Express mushroom chicken recipe?

For the best flavor and texture, I highly recommend using boneless skinless chicken thighs for this recipe. It’s what Panda Express uses, and they’re less likely to overcook and become dry compared to chicken breasts.

If you prefer chicken breast, I would recommend slicing the pieces against the grain to ensure you get tender pieces of chicken. I would also add a tiny bit of baking soda to the marinade. This is a Chinese restaurant trick that keeps meat tender in stir-fries!

What other veggies can I use for this dish?

If you don’t like zucchini or mushrooms (I know there are many of you out there!), you can substitute broccoli, snow peas, or maybe even Chinese eggplant in this dish. You can really use almost any veggie, and it should work well for this dish because of its versatile sauce!

If you like this recipe or want to request another Panda Express copycat recipe, let me know in the comments below!

Check out my socials (Instagram, TikTok, Youtube) @smelly.lunchbox for all my recipes, cooking tips, and more!

mushroom chicken and rice

Mushroom Chicken

A Panda Express-inspired recipe, this mushroom chicken is delicious, full of nutrition, and easy to make at home!
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Chinese
Servings 2


  • 2 5oz boneless skinless chicken thighs
  • 1 zucchini
  • 5 oz baby bella mushrooms
  • 4-6 cloves garlic
  • 1 tsp minced ginger
  • neutral oil for cooking (avocado, vegetable, etc.)

chicken marinade

  • 1 tbsp soy sauce
  • 1/2 tbsp Shaoxing cooking wine
  • 1/8 tsp salt
  • 1/8 tsp sugar
  • dash of white pepper
  • 1 tbsp cornstarch
  • 1/4 tsp sesame oil


  • 1/3 cup chicken broth (or water + chicken bouillon)
  • 1 tbsp soy sauce
  • 1/2 tbsp oyster sauce
  • 1 tsp rice vinegar
  • 1/2 tsp sugar
  • 1 tsp cornstarch


Marinate the chicken

  • Slice the boneless skinless chicken thighs into 1 inch pieces. Add the soy sauce, Shaoxing wine, salt, sugar, and white pepper. Mix until the liquid is absorbed into the meat.
    2 5oz boneless skinless chicken thighs, 1 tbsp soy sauce, 1/2 tbsp Shaoxing cooking wine, 1/8 tsp salt, 1/8 tsp sugar, dash of white pepper
  • Add the cornstarch, mix again, then finally the sesame oil to seal in the marinade. Marinate for at least 30 minutes, or overnight for maximum flavor.
    1 tbsp cornstarch, 1/4 tsp sesame oil

Prepare the ingredients

  • Slice the zucchini into half moon shapes, about 1/4 inch thick. Cut the mushrooms into halves or quarters (for larger mushrooms).
    1 zucchini, 5 oz baby bella mushrooms
  • Mince the garlic and ginger.
    4-6 cloves garlic, 1 tsp minced ginger
  • In a bowl or cup, mix all the sauce ingredients together.
    1/3 cup chicken broth, 1 tbsp soy sauce, 1/2 tbsp oyster sauce, 1 tsp rice vinegar, 1/2 tsp sugar, 1 tsp cornstarch

Cook the chicken and veggies

  • Heat up a pan on medium-high heat, then add 2-3 tbsp of neutral oil. Once the oil's hot, add the marinated chicken in an even layer. Let each side sear for 2-3 minutes or until a golden brown color has developed. Continue stir-frying until thoroughly cooked, or an additional 1-2 min.
    neutral oil for cooking
  • Remove the chicken from the pan, leaving the oil in the pan. Add the minced garlic and ginger. Stir-fry for 30 seconds, then add the zucchini and mushrooms.
  • Stir fry the zucchini and mushrooms for 2-3 minutes, then season with a small pinch of salt. Add 1 tbsp of water to the pan and continue stir frying until zucchini and mushrooms are slightly softened, but still maintain their texture (another ~2 min or so).
  • Add the chicken back into the pan. Give the sauce a good mix to dissolve any cornstarch clumps, the add to the pan. Mix to incorporate all the ingredients with the sauce. Optionally, add a touch of sesame oil to finish. Once the sauce has thickened slightly (this should only take 20-30 seconds), it's ready to eat. Enjoy with rice!
Keyword mushroom chicken, panda express
Tried this recipe?Let us know how it was!


  1. 5 stars
    Just made this tonight for meal prep and dinner and WOW it really does taste just like Panda Express!! So good! I used broccoli instead of zucchini and it was great! So easy to make! Thank you so much~

  2. I LOVE the way you have ingredients below the instructions….so frustrating to have to jump back and forth to the list of ingredients

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