Panda Express Mushroom Chicken Recipe

If you’ve ever found yourself wishing you could recreate the irresistible Panda Express Mushroom Chicken at home, you’re in luck! This copycat recipe brings the magic of tender sliced chicken, plump mushrooms, and crisp-tender zucchini together in a slightly sweet, savory, garlicky sauce that clings to every bite. It’s quick enough for a busy weeknight but flavorful enough to rival your favorite takeout treat, making it a staple you’ll want to cook again and again.

Panda Express Mushroom Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Panda Express Mushroom Chicken lies in its simplicity—each ingredient serves a distinct purpose for authentic flavor and vibrant texture. With a few pantry staples and fresh produce, you’ll whip up a dish that tastes just like your favorite from the restaurant, right in your own kitchen.

  • Chicken breasts: Use boneless, skinless chicken breasts cut into thin bite-sized pieces for juicy, tender results that soak up the sauce beautifully.
  • Cornstarch: Tossing the chicken with cornstarch helps create that signature velvety coating and locks in moisture during stir-frying.
  • Canola oil: With its high smoke point, canola oil is ideal for stir-frying without overpowering the other flavors.
  • Sesame oil: Just a bit of toasted sesame oil brings unmistakable depth and fragrance to your stir-fry.
  • Crimini mushrooms: Sliced crimini mushrooms add heartiness and an earthy umami note, though you can use white mushrooms for a more classic feel.
  • Zucchini: Cut into half-moons, zucchini adds a pop of color and a tender bite that plays perfectly with the chicken and mushrooms.
  • Soy sauce: The backbone of your sauce; opt for a naturally brewed soy sauce for the richest savory flavor.
  • Rice wine vinegar: This brings a subtle, tangy brightness that balances the dish and brings everything together.
  • Sugar: Just a touch, to round out the savory elements and add that gentle hint of sweetness Panda Express Mushroom Chicken is known for.
  • Garlic: Minced fresh, garlic infuses the entire stir-fry with loads of fragrant flavor.
  • Ginger: You can use freshly minced ginger for a punchy kick, or substitute with ground ginger in a pinch.
  • Sesame seeds: A handful sprinkled on top gives your finished dish a lovely, nutty crunch (optional but highly recommended!).

How to Make Panda Express Mushroom Chicken

Step 1: Toss and Coat the Chicken

Begin by cutting your chicken breasts into thin, bite-sized slices—this helps them cook evenly and quickly. Toss the chicken in a bowl with cornstarch, ensuring each piece is well coated. This little trick gives your Panda Express Mushroom Chicken that tender, slightly crisp texture that’s so crave-worthy.

Step 2: Sear the Chicken

Heat your canola and sesame oil over medium-high in a large skillet or wok. When hot and shimmering, add the chicken pieces in a single layer. Cook for about 2–3 minutes per side, just until lightly browned and cooked through. Remove chicken from the pan and set aside—this keeps it juicy and ready to soak up the sauce later.

Step 3: Stir-Fry the Vegetables

Turn the heat up to high and toss in your sliced mushrooms and zucchini. Give everything a good stir, allowing the veggies to brown lightly and pick up any flavorful bits left from the chicken. You’re looking for mushrooms that are deep golden and zucchini that’s just starting to soften—don’t overcook, as you want a bit of crunch!

Step 4: Add Aromatics

Make a little space in the center of your pan and add the minced garlic and ginger. Stir constantly for about 30 seconds, just until fragrant. This quick sizzle brings out their essential flavor without risk of burning.

Step 5: Combine Chicken and Sauce

Return the browned chicken to the pan with the veggies. Pour in your soy sauce, rice wine vinegar, and sugar, tossing everything together. Stir well so every morsel gets coated and let it cook for another 2–3 minutes. The sauce will thicken ever so slightly, perfectly glazing your Panda Express Mushroom Chicken in glossy, savory goodness.

How to Serve Panda Express Mushroom Chicken

Panda Express Mushroom Chicken Recipe - Recipe Image

Garnishes

Top your Panda Express Mushroom Chicken with a generous sprinkle of sesame seeds for a touch of crunch and visual flair. If you want to get fancy, a scattering of sliced green onions adds extra color and a mild, fresh bite that contrasts beautifully with the hearty flavors below.

Side Dishes

This dish absolutely shines over a simple bed of steamed white or brown rice, which ably soaks up every drop of the savory sauce. For a lighter plate, try serving alongside steamed broccoli or a crisp Asian-style cucumber salad—either way, you’ll have the full takeout experience, minus the wait!

Creative Ways to Present

If you’re in the mood for something different, turn your Panda Express Mushroom Chicken into lettuce wraps for a handheld appetizer or pack leftovers into meal-prep bowls for a week’s worth of enviable lunches. You can even spoon it into baked sweet potatoes or toss it with soba noodles for a totally new twist on a classic.

Make Ahead and Storage

Storing Leftovers

You’ll be happy to know that Panda Express Mushroom Chicken holds up beautifully in the fridge. Store any leftovers in an airtight container; they’ll stay fresh and delicious for up to 3–4 days. The flavors meld even more as it sits, making tomorrow’s lunch a true treat!

Freezing

While fresh is always best, you can freeze cooked Panda Express Mushroom Chicken in a freezer-safe container for up to two months. Let it cool to room temperature first, then pack it up, removing as much air as possible to prevent freezer burn.

Reheating

To warm up, simply microwave leftovers in short bursts, stirring in between, or reheat gently in a skillet with a splash of water or extra soy sauce to revive the sauce. Avoid overcooking to keep the chicken tender and the veggies pleasantly crisp.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are just as delicious in this dish, lending extra juiciness and flavor. Just be sure to trim any excess fat and slice them thinly for even cooking.

Is Panda Express Mushroom Chicken gluten free?

As written, the recipe uses regular soy sauce, which contains gluten. For a gluten free version, swap in tamari or a certified gluten free soy sauce without skipping a beat!

Can I add more vegetables?

Of course—you can customize your Panda Express Mushroom Chicken with extra vegetables like snap peas, bell peppers, or even broccoli. Just add them in with the zucchini so everything cooks to perfection together.

What’s the best way to cut zucchini for this recipe?

Slice your zucchini in half lengthwise, then cut into ½-inch pieces. This shape helps the zucchini cook quickly but keeps it sturdy enough to hold up in the stir-fry.

How can I make it spicier?

If you love a touch of heat, add a pinch of crushed red pepper flakes, a squirt of Sriracha, or toss in a sliced fresh chili along with the aromatics. Your Panda Express Mushroom Chicken will develop a delicious kick!

Final Thoughts

There’s just something about a homemade version of Panda Express Mushroom Chicken that hits all the right notes—comforting, savory, and endlessly satisfying. Treat yourself tonight and see just how easy (and fun!) it is to bring a takeout favorite to your own table. Happy cooking!

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Panda Express Mushroom Chicken Recipe

Panda Express Mushroom Chicken Recipe


  • Author: Olivia
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Panda Express Mushroom Chicken recipe is a savory and flavorful dish that combines tender chicken with earthy mushrooms and zucchini in a delicious soy-based sauce. It’s a quick and easy stir-fry that’s perfect for a weeknight dinner.


Ingredients

Scale

For the Chicken:

  • 1 pound boneless skinless chicken breasts, cut into thin bite-sized slices
  • 3 tablespoons cornstarch
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil

For the Vegetables:

  • 8 ounces crimini mushrooms, sliced
  • 1 medium zucchini, sliced

For the Sauce:

  • 1/4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sugar
  • 3 garlic cloves, minced
  • 2 teaspoons minced ginger
  • Sesame seeds, for garnish (optional)

Instructions

  1. Toss the chicken with cornstarch. This will help create a crispy coating when cooked.
  2. Heat the canola and sesame oil in a pan. These oils add flavor to the dish.
  3. Add chicken and cook on medium-high heat until browned on both sides, about 2-3 minutes per side. Ensure the chicken is cooked through.
  4. Remove chicken from the pan, and turn the heat up to high. This will help caramelize the vegetables.
  5. Add mushrooms and zucchini and cook until they start to brown. This adds depth of flavor to the dish.
  6. Add garlic and ginger and cook/stir for 30 seconds. This releases their aromas.
  7. Cook for another 2-3 minutes as vegetables soften a little. Ensure vegetables are tender but still crisp.
  8. Add the chicken back in and stir to coat. Ensure everything is well combined.
  9. Add soy sauce, sugar, and rice wine vinegar and stir to coat. This creates the savory sauce for the dish.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stir-Fry
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 70mg

Keywords: Panda Express, Mushroom Chicken, Stir-Fry, Asian, Gluten Free

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