Panda Express Mushroom Chicken Copycat Recipe

This Panda Express Mushroom Chicken Copycat Recipe brings the classic restaurant dish to your home with an easy, delicious, and healthier twist. Featuring tender chicken breast, crisp vegetables like mushrooms and zucchini, and a savory soy sauce-based sauce, this quick stir-fry is a perfect weeknight dinner. With ingredients you can easily find, this flavorful meal is perfect for those craving Chinese-American takeout at home. Perfectly balanced with savory, sweet, and umami flavors, it’s ideal when served with steamed rice or noodles.

Ingredients

Chicken and Vegetables:

• 1 lb (500 grams) boneless, skinless chicken breast, thinly sliced (about ¼ inch thick)
• 2 tbsp vegetable oil
• 2 cups mushrooms, cleaned and quartered
• 1 large zucchini, cut into half circles
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced

Chicken Marinade:

• 2 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp cornstarch

Sauce:

• ½ cup water
• ¼ cup light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 2 tsp brown sugar
• 1 tbsp cornstarch

Instructions

1. Marinate the Chicken: In a medium bowl, mix the soy sauce, rice vinegar, sesame oil, and cornstarch for the marinade. Add the chicken slices, tossing to coat evenly. Allow the chicken to marinate for at least 20–30 minutes or overnight for a deeper flavor.
2. Prepare the Sauce: In a small bowl, whisk together water, light soy sauce, oyster sauce, rice vinegar, brown sugar, and cornstarch until smooth. Set aside.
3. Cook the Chicken: In a large skillet, heat vegetable oil over high heat until it’s hot and smoking. Add the marinated chicken in a single layer, cooking until browned on both sides, turning as needed. Once cooked, transfer the chicken to a plate and set aside.
4. Cook the Vegetables: In the same skillet, add the mushrooms and zucchini. Sauté for 2–3 minutes, or until the vegetables are crisp-tender, stirring frequently.
5. Combine and Flavor: Lower the heat to medium-low, return the chicken to the skillet, and add the minced garlic and ginger. Stir continuously for about 1 minute until fragrant.
6. Add Sauce: Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly. Cook until the sauce thickens and everything is well-coated.
7. Serve: Plate and serve immediately. Enjoy this savory dish alongside steamed rice or noodles.

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Why You’ll Love This Recipe

This Panda Express Mushroom Chicken copycat recipe is an easy, healthier take on a popular restaurant favorite. With tender chicken, mushrooms, and zucchini in a savory sauce, this dish brings bold flavors and textures right to your table. It’s perfect for busy weeknights and is ready in under 30 minutes!

Tips

• Slice the chicken thinly to ensure it cooks quickly and evenly.
• For added flavor, marinate the chicken overnight.
• Don’t overcrowd the skillet while cooking the chicken; cook in batches if necessary to ensure a good sear.

Variations and Substitutions

• Protein Options: Substitute chicken breast with boneless chicken thighs for a juicier texture, or try it with tofu for a vegetarian version.
• Vegetable Choices: Add bell peppers, snap peas, or broccoli for extra color and crunch.
• Sauce Adjustments: For a sweeter sauce, increase the brown sugar by 1–2 teaspoons, or add a pinch of chili flakes for a hint of spice.

FAQs

Q: Can I make this dish gluten-free?
A: Yes, simply use gluten-free soy sauce and ensure that your oyster sauce is gluten-free.

Q: How can I thicken the sauce further?
A: If you prefer a thicker sauce, add an additional teaspoon of cornstarch mixed with water, stirring until it reaches your desired consistency.

Serving Suggestions

Pair this mushroom chicken with steamed jasmine or brown rice, or serve it over noodles for a satisfying meal. Complete the experience with a side of steamed broccoli or a light Asian-style salad for a balanced plate.

Enjoy making this flavorful Panda Express Mushroom Chicken at home!