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!
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- 2 5oz boneless skinless chicken thighs
- 1 zucchini
- 5 oz baby bella mushrooms
- 4-6 cloves garlic
- 1 teaspoon minced ginger
- neutral oil for cooking (avocado, vegetable, etc.)
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 tablespoon soy sauce, ½ tablespoon Shaoxing cooking wine, ⅛ teaspoon salt, ⅛ teaspoon 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 tablespoon cornstarch, ¼ teaspoon sesame oil
Prepare the ingredients
- Slice the zucchini into half moon shapes, about ¼ 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 teaspoon minced ginger
- In a bowl or cup, mix all the sauce ingredients together.⅓ cup chicken broth, 1 tablespoon soy sauce, ½ tablespoon oyster sauce, 1 teaspoon rice vinegar, ½ teaspoon sugar, 1 teaspoon cornstarch
Cook the chicken and veggies
- Heat up a pan on medium-high heat, then add 2-3 tablespoon 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 tablespoon 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!