Panda Express Mushroom Chicken (Copycat Recipe)

Jump to Recipe

This Panda Express Mushroom Chicken is a delicious and healthy alternative to traditional Chinese takeout. It is made with fresh ingredients such as tender chicken, sliced mushrooms, and zucchini all cooked in a flavorful and savory sauce.

A spoon scooping some of the mushroom chicken skillet.

Jump to:

❤️ Why its a must-try
📝 Ingredients
🥣 Equipment
🥄 Instructions
💡 Amira's Tips
💬 FAQs
🧺 Storage
⌛ Make Ahead
🍽️ Serve With
👩‍🍳 Variations
📣 Related Recipes
More Panda Express Recipes
Panda Express Mushroom Chicken

❤️ Why its a must-try

You can make this dish in 30 minutes, making it a quick and easy dinner option for busy weeknights.
The combination of tender chicken and flavorful mushrooms creates a perfect balance of textures and tastes.
Not only is it delicious and easy to make, but it's also less expensive than going to a restaurant.

This delicious recipe is a great way to satisfy your takeout cravings without having to leave the house and spend extra money to feed the entire family at a restaurant.

📝 Ingredients

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

📋 Ingredient Notes

Vegetable oil - You will use this fat to help you saute the mushrooms and zucchini. Canola oil is another mild flavored oil that you can use instead.
Sliced white mushrooms - I used white mushrooms, but feel free to use cremini or shiitake mushrooms if you like.
Zucchini - Look for zucchini that is firm and free of blemishes.

For the chicken:

Boneless skinless chicken breasts - For this recipe, you will need to cut your chicken breasts into thin slices.
Soy sauce - I like to use low-sodium soy sauce because it has less salt, but regular soy sauce will also work.
Rice vinegar - This vinegar is a great addition to the marinade because it adds a nice tangy flavor.
Light brown sugar - The sweetness of the brown sugar balances out the saltiness of the soy sauce.
Cornstarch - This is what will thicken the sauce and create a nice glaze on the chicken.

For the sauce:

Chicken stock - I used chicken stock to give the sauce more flavor, but you can also use vegetable or beef stock.
Oyster sauce - This thick and salty sauce is made from oysters and adds a unique depth of flavor to the dish.
Soy sauce - As mentioned before, low-sodium soy sauce is my preference, but any type will work.
Rice vinegar - Adding more rice vinegar to the sauce adds another layer of tanginess to the dish.
Corn starch - Just like in the marinade, corn starch is used to thicken the sauce and give it a nice consistency.
Brown sugar - This adds a touch of sweetness to the overall dish.
Sesame oil - Sesame oil is a key ingredient in Chinese cooking and adds a nutty flavor to the dish.
Minced garlic cloves - Garlic is a staple in Chinese cooking and adds a delicious pungent flavor to the sauce.
Ginger paste - If you can't find ginger paste in the refrigerated section of your local store, you can use 2 teaspoons of fresh ginger instead.

🥣 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Mixing bowls
Large skillet or wok

Don't forget to check out my Amazon storefront for some of my favorite products!

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

A collage of four images showing how to make the chicken recipe.

In a large bowl, mix together the chicken marinade ( soy sauce, rice vinegar, brown sugar, and cornstarch). Add the chicken and mix well to coat. Refrigerate for 30 minutes or up to overnight.
In a small bowl, mix sauce ingredients well and set aside. Heat a large skillet or wok over medium-high heat, and add vegetable oil.
Take chicken pieces out, let them drip excess marinade, and place chicken in a single layer; do not crowd the pan. Cook for a minute on each side or until the chicken gets golden brown.
Remove chicken from pan and set aside. Cook in batches if necessary.
Add mushroom slices and zucchini to the pan and saute for 3 minutes until browned.
Reduce heat to medium and add the chicken back to the pan.
Stir sauce well in the bowl then pour over the pan and cook for a couple of minutes or until sauce thickens. Serve immediately over white rice.

💡 Amira's Tips

Make sure to cut the chicken into thin slices, as they will cook quickly and evenly.
Since you are using white meat instead of dark meat in this recipe make sure that you don't overcook the chicken pieces otherwise they may dry out.
Heating the skillet or wok and the oil is imperative to getting fully cooked chicken without overcooking it, so make sure your skillet is ready before you add the chicken.
Don't overcrowd the pan when cooking the chicken, as this will result in soggy instead of crispy chicken pieces.

💬 FAQs

What is the best way to reheat Panda Express Mushroom Chicken?

You can reheat this dish in the microwave or on the stovetop. Just add a little bit of water or chicken stock to keep it from drying out.

Is mushroom chicken at Panda Express made with white meat?

No, Panda Express uses chicken thighs instead of white meat to make this dish.

🧺 Storage

Refrigerate - You can store any leftovers in the refrigerator for up to 3 days. Just make sure to keep it in an airtight container.

Freezer - This dish is freezer-friendly and can be stored for up to 3 months. Make sure to let it cool completely before placing it in a freezer-safe container or bag.

⌛ Make Ahead

My family prefers this dish served fresh. However, the best thing about this recipe is that you can prep the chicken and marinate it in the morning before you leave for work so that it's ready to cook when you get home.

A rice bowl with some panda express chicken.

🍽️ Serve With

We love to serve this dish over the top of a bed of Instant Pot Basmati Rice.
However, you can also pair it with Instant Pot Chicken Fried Rice, or your favorite Chinese-inspired side dishes like potstickers or eggrolls.
Serve this delicious Tanghulu Recipe as a treat, irresistible.

👩‍🍳 Variations

To make this dish vegetarian, you can substitute the chicken with tofu or your favorite meatless protein alternative.
Instead of using chicken breasts, you can also use boneless, skinless chicken thighs if you prefer dark meat.
For a little extra kick, add some red pepper flakes to the marinade or sauce.
You can also add other vegetables to this dish, such as bell peppers, carrots, or snow peas. Just make sure to adjust the sautéing time accordingly.
If you prefer a thicker sauce, you can add more cornstarch slurry to the sauce mixture. Just make sure to mix it well before adding it to the pan.

Fried Buckwheat is a great way to satisfy your Yakisoba craving without having to leave the house.
These Chicken Lettuce Wraps are a great way to satisfy your takeout cravings when you are trying to stick to your low-carb diet or you want to eat something easy and healthy.
A homemade Big Mac Sauce that tastes just like the real thing and can be used on all of your favorite burgers and sandwiches.
You'll love this Panera chicken tortellini Alfredo dinner. Quick and easy and even better Panera's one!

More Panda Express Recipes

This Panda Express Sweetfire Chicken copycat recipe will sure satisfy the sweet and spicy cravings without breaking the bank. Crispy, flavorful with sweet and tangy sauce full of flavors in every bite.
Are you a fan of Panda Express? If so, next time give this Panda Express Kung Pao Chicken recipe a try. It's another one of our favorite copycat recipes.

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.

Would you like to save this post?

We'll email this post to you, so you can come back to it later!

Panda Express Mushroom Chicken

❤️ Why its a must-try