Homemade Mushroom Chicken (Panda Express Style) – Quick & Flavorful

The aroma of a bustling Panda Express often conjures images of savory stir-fries and vibrant flavors. Among their most beloved offerings is the Mushroom Chicken, a delightful medley of tender chicken, earthy mushrooms, and crisp zucchini, all bathed in a light, savory ginger-soy sauce. While nothing quite beats the convenience of takeout, replicating that signature taste at home is not only achievable but also incredibly rewarding. This recipe brings the magic of Panda Express right into your kitchen, allowing you to control the ingredients and savor a fresh, hot meal whenever the craving strikes. Get ready to impress your family and friends with this surprisingly simple yet incredibly delicious copycat.

Why I Love This Recipe

As Jason Griffith, a food writer for chefmaniac.com, I’m always on the hunt for recipes that deliver big on flavor without requiring hours in the kitchen. This copycat Panda Express Mushroom Chicken truly hits the mark. What I adore most about it is its balance: it’s hearty enough to be a satisfying meal, yet light enough not to feel heavy. The combination of succulent chicken, tender-crisp zucchini, and umami-rich mushrooms creates a textural symphony that’s incredibly pleasing. Plus, the ginger-soy sauce is a revelation – a perfect blend of sweet, salty, and aromatic notes that truly mimics the original. It’s a recipe that comes together quickly, making it ideal for weeknight dinners, and it’s versatile enough to adapt to whatever fresh vegetables you have on hand. It truly captures the essence of a favorite takeout dish in a healthier, homemade way.

List of Ingredients

For the Chicken & Vegetables:

1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
2 tbsp cornstarch
2 tbsp neutral oil (like vegetable, canola, or avocado oil), divided
8 oz cremini mushrooms, sliced
1 medium zucchini, cut into half-moon slices

For the Marinade (optional, but recommended for extra tender chicken):

1 tbsp soy sauce (low-sodium preferred)
1 tsp Shaoxing wine (or dry sherry)
21 tsp sesame oil
41 tsp baking soda (for extra tenderizing)

For the Sauce:

21 cup low-sodium chicken broth
2 tbsp low-sodium soy sauce
1 tbsp oyster sauce (or vegetarian stir-fry sauce for a vegetarian option)
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp grated fresh ginger
2 cloves garlic, minced
1 tbsp cornstarch
21 tsp sesame oil (for finishing)

Swaps and Notes

Chicken: While chicken thighs offer the best flavor and tenderness (what Panda Express typically uses), chicken breasts work perfectly well. If using breasts, slice them against the grain for maximum tenderness. The baking soda in the marinade is a Chinese restaurant secret for incredibly tender meat!
Mushrooms: Cremini (baby bella) mushrooms are ideal, but white button mushrooms or even sliced shiitake will work.
Zucchini: If you’re not a fan of zucchini, broccoli florets, snap peas, bell peppers, or carrots are excellent substitutions or additions.
Soy Sauce: Always opt for low-sodium soy sauce to control the overall saltiness of the dish.
Shaoxing Wine: This Chinese cooking wine adds a distinctive depth of flavor. If you don’t have it, dry sherry is a good substitute. For an alcohol-free version, simply omit it or use a little extra chicken broth.
Oyster Sauce: This adds umami and a glossy finish. Vegetarian oyster sauce is available for those avoiding shellfish.
Sweetener: Brown sugar provides a nice caramel note, but granulated sugar or even honey can be used.
Spice: For a touch of heat, add a pinch of red pepper flakes to the sauce or a dash of chili oil at the end.
Gluten-Free: Ensure your soy sauce is gluten-free (tamari) and your oyster sauce is a certified gluten-free brand.

List of Steps for the Recipe

Marinate the Chicken (if using): In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, sesame oil, and baking soda. Toss until the chicken is well coated and the liquid is absorbed. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes. For maximum tenderness, you can marinate it in the refrigerator for up to 2 hours.
Prepare the Sauce: In a separate small bowl, whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and cornstarch until smooth and no lumps remain. Set aside.
Cook the Chicken: Heat 1 tbsp of neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 2−3 minutes per side until golden brown and cooked through. You may need to cook the chicken in batches. Remove the cooked chicken from the pan and set it aside.
Sauté the Vegetables: Add the remaining 1 tbsp of neutral oil to the same skillet or wok. Add the sliced mushrooms and zucchini. Stir-fry for 3−4 minutes, or until the mushrooms are slightly softened and the zucchini is tender-crisp. You want the vegetables to retain a slight bite.
Combine and Thicken: Give the prepared sauce another quick whisk to ensure the cornstarch is dissolved. Pour the sauce into the skillet with the vegetables. Bring the sauce to a simmer, stirring constantly, until it thickens to a glossy consistency, about 1 minute.
Finish the Dish: Return the cooked chicken to the skillet with the thickened sauce and vegetables. Toss everything together to ensure the chicken and vegetables are well coated in the savory sauce. Drizzle with 21 tsp sesame oil and give it one final toss.
Serve Immediately: Transfer the Mushroom Chicken to serving plates and enjoy!

Tips for Success

Don’t Overcrowd the Pan: When cooking the chicken, ensure it’s in a single layer and not overlapping. Crowding the pan will steam the chicken instead of searing it, leading to a less desirable texture. Cook in batches if necessary.
High Heat, Quick Cooking: Stir-frying relies on high heat for quick cooking and a tender-crisp texture for the vegetables. Make sure your wok or skillet is hot before adding ingredients.
Prep Everything First (Mise en Place): Once you start stir-frying, things move fast. Have all your ingredients prepped, measured, and ready to go before you begin cooking. This ensures a smooth and stress-free process.
Adjust Sauce Consistency: If your sauce is too thick, add a tablespoon or two of chicken broth or water until it reaches your desired consistency. If it’s too thin, you can whisk a small amount of cornstarch with an equal part cold water to create a slurry, then gradually whisk it into the simmering sauce until it thickens.
Taste and Adjust: Always taste the sauce before adding the chicken back in. Adjust seasonings as needed – a pinch more sugar for sweetness, a dash more soy sauce for saltiness, or a splash more rice vinegar for tang.

Serving Suggestions and Pairings

This Easy Copycat Panda Express Mushroom Chicken is a complete meal on its own, but it truly shines when served with classic Asian sides:

Steamed White or Brown Rice: The perfect absorbent base for soaking up all that delicious sauce.
Panda Express Copycat Chow Mein: For a true takeout experience, pair it with a homemade version of their famous noodles.
Quick Veggie Stir-Fry: Add an extra side of stir-fried broccoli, snow peas, or bell peppers for more vibrant vegetables.
Egg Rolls or Spring Rolls: A classic appetizer to complete your meal.
Garnish: A sprinkle of sesame seeds or chopped green onions adds a lovely finishing touch and a hint of freshness.

Nutritional Information

A single serving of this homemade Mushroom Chicken (approximately 141 cups) is significantly lighter than its restaurant counterpart. While exact values vary based on ingredients and portion sizes, here’s an estimated breakdown:

Calories: Approximately 250−300 kcal
Protein: Around 25−30 g
Total Fat: Roughly 10−15 g (less saturated fat due to controlled oil use)
Carbohydrates: About 15−20 g
Dietary Fiber: Approximately 2−3 g
Sodium: Around 600−800 mg (can be further reduced with low-sodium soy sauce and careful seasoning)

(Note: These are estimated values and can vary based on specific brands and exact measurements. For precise nutritional information, it’s recommended to use a nutrition calculator with your exact ingredients.)

Storage and Leftover Tips

This Mushroom Chicken makes fantastic leftovers, perfect for meal prepping!

Refrigeration: Store any leftover Mushroom Chicken in an airtight container in the refrigerator for up to 3−4 days.
Reheating:
- Microwave: For a quick reheat, microwave individual portions on medium power, stirring occasionally, until heated through.
- Stovetop: For best results, reheat in a skillet or wok over medium heat with a splash of water or chicken broth to loosen the sauce, stirring until hot. This helps prevent the chicken from drying out.
Freezing: While cooked chicken and vegetables can be frozen, the texture of the zucchini might become softer upon thawing. If you plan to freeze, ensure the dish is completely cooled before transferring to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This Easy Copycat Panda Express Mushroom Chicken recipe truly delivers on flavor and simplicity, bringing a beloved takeout classic right to your dinner table. It’s a testament to how simple, fresh ingredients, when prepared with a little care, can rival your favorite restaurant dishes. Don’t be shy about experimenting with different vegetables or adjusting the sauce to your personal preference.

We’d love to hear how this recipe turns out for you! Share your thoughts, photos, and any creative twists you add in the comments below. For more delicious and easy-to-make recipes, be sure to follow Chefmaniac.com and connect with Jason Griffith on our social media channels! Happy cooking!