The first time I tried Panda Express, I was a broke college student looking for a quick meal between classes. While my friends gravitated toward the Orange Chicken, I was immediately drawn to the Mushroom Chicken. Something about the savory sauce and tender bites felt both indulgent and somewhat healthier than the fried options.
Years later, when I moved to a small town without a Panda Express, I craved that familiar dish after a particularly stressful workweek. The nearest location was over an hour away, and delivery wasn’t an option. Determined to satisfy my craving, I scoured my pantry and refrigerator, pulling out chicken thighs, mushrooms, and zucchini on its last legs.
After several attempts and tweaks to the sauce, I finally created a version that satisfied my craving and tasted better than what I remembered from the restaurant. The best part? It cost less than half what I would have spent on takeout, and I could control exactly what went into it. Whenever I’m tempted to order Chinese food, I remind myself how quickly I can whip up this dish from ingredients I usually have on hand – saving both money and time in the process.
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What makes Panda Express Mushroom Chicken so good?
Forget expensive takeouts and make the Mushroom Chicken Panda Express served at their restaurants in your kitchen. This copycat recipe will help you save money and eat healthier without sacrificing flavor. You can even prep it in advance, allowing you to have a homemade dinner in minutes!
Your family will love the tender chicken, soft mushrooms, and tender zucchini in a savory sauce. Don’t worry; you can source all the ingredients for this Panda Express Mushroom Chicken recipe from your local supermarket, but you’ll still get that authentic taste you know and love!
Panda Express Mushroom Chicken ingredients
For the sauce, you’ll need:
- Chicken broth – provides a flavor base for the sauce.Â
- Soy sauce – gives the sauce an umami flavor.Â
- Seasoned rice vinegar – lends a mild acidity and a touch of sweetness.Â
- Garlic, minced – adds a pungent aromatic taste.
- Fresh ginger, finely grated – contributes some warmth and freshness to the sauce.
- Cornstarch – thickens the sauce.Â
- Water – used to dissolve the cornstarch
For the chicken, you’ll need:
- Mushrooms – bulk up the dish and add more umami flavor.Â
- Zucchini – provides color and texture along with a mild sweetness.Â
- Boneless, skinless chicken thighs – are the main protein in the dish.Â
- Cornstarch gives the chicken a slight crust and helps it brown better.Â
- Sesame oil -supplies a unique nutty, toasted aroma and uniquely “Asian” taste.
Avoid substituting chicken breasts. Chicken thighs stay tender and juicier in this Panda Express Mushroom Chicken recipe.Â
How to make Mushroom Chicken like Panda Express
To make the sauce.
- Combine all the sauce ingredients in a medium saucepan.
- Place the saucepan over medium heat.
- Whisk continuously until the sauce thickens and comes to a boil.
- Remove the saucepan from the heat and cover to keep warm.
To finish the Panda Express Mushroom Chicken copycat recipe:
- Brush off the mushrooms with a damp kitchen towel and slice them into 1/4-inch slices. Reserve for later.
- Wash and dry the zucchini. Slice it in half lengthwise, then cut the halves into 1/4-inch half-moons. Put it aside.
- Cut the boneless chicken thighs into 3/4 to 1-inch chunks.
- Place the cornstarch in a large mixing bowl. Toss the cubed chicken in the cornstarch and shake off the excess. Place the coated chicken on a wire rack to set up for at least five minutes.
- Heat two tablespoons of sesame oil in a large skillet over medium heat. Add the chicken to the skillet, but don’t overcrowd it. Cook in batches, if necessary. Pan-fry the chicken until lightly browned on all sides and cooked through. Drain the cooked chicken on paper towels.
- Wipe out the skillet and heat two more tablespoons of sesame oil over medium heat. Add the mushrooms, again, don’t overcrowd the pan. Cook the mushrooms for about two minutes, or until they are lightly colored.
- Add the zucchini and stir. Cook until just tender.
- Return the chicken to the skillet and toss to warm.
- Remove the skillet from the heat and add the warm sauce. Stir well.
- Serve immediately.
What to serve with mushroom chicken
Spoon Mushroom Chicken Panda Express style over white or brown rice and add a few side dishes for a proper Asian-inspired meal. Here are a few suggestions:
Egg Drop Soup. Don’t fear this recipe. It is one of the easiest soups to cook, and it tastes even better than the stuff you get at your local Chinese restaurant. Homemade Egg Drop Soup is light and flavorful, making it ideal to pair with any Asian-inspired chicken dish. You can even make it a meal by adding some cooked veggies and rice or noodles.
Egg Foo Young. Egg Foo Young is so much more than just a Chinese omelet. You can easily customize the eggs with your choice of protein and veggies, but it is the addictively delicious gravy that makes this a simple must-try dish.
Mixed Veggies. Sure, copycat Panda Express Mushroom Chicken has some vegetables. However, you can never have too many, especially when they are as delicious as these Panda Express Mixed Vegetables. The secret to their amazing flavor is the savory sauce made with chicken stock, garlic, ginger, with a touch of soy sauce and sesame oil.
Leftover storage and reheating instructions
Let the leftovers cool and store them in an airtight container in the fridge for up to three days. If you want to freeze it, spread it on a rimmed baking sheet and freeze before transferring to a freezer-safe container. Mushroom Chicken will last up to a month in the freezer.
Place the thawed food in a pan and place it over medium heat. Sprinkle a few tablespoons of water on top and stir well. Cook until the chicken is hot, five to 10 minutes depending on how much food you are reheating. Stir occasionally to prevent the food from burning.
More copycat Panda Express chicken recipes:
- Firecracker Chicken
- Grilled Chicken Teriyaki
- Honey Sesame Chicken
- Kung Pao Chicken
- Orange Chicken
- String Bean Chicken
Find lots of easy recipes for Chinese food and the best fast food copycat recipes here on CopyKat!
Panda Express Mushroom Chicken Copycat Recipe
Ingredients
Sauce
- 1 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon finely grated fresh ginger
- 3 tablespoons cornstarch
- 1/4 cup water
Chicken
- 1 1/2 pounds boneless skinless chicken thighs cut into 3/4- to 1-inch cubes
- 1/4 cup cornstarch
- 1/4 cup sesame oil divided use
- 8 ounces mushrooms sliced
- 1 medium zucchini sliced into half-moons
Instructions
- Whisk all the sauce ingredients together in a saucepan over medium heat. Cook until the sauce thickens and begins to bubble. Remove from the heat and set aside.
- Place the cubed chicken thighs and cornstarch in a bowl and toss to coat.
- Heat 2 tablespoons of sesame oil in a large skillet. Sear the chicken until brown on one side. Flip and sear on the second side until completely cooked through. Remove the chicken from the skillet.
- Add the remaining 2 tablespoons of sesame oil to the skillet. Without overcrowding the pan, stir-fry the mushrooms until they begin to brown, about 2 minutes. Add the zucchini and stir-fry until just tender, about 2 to 3 minutes. Return the chicken to the skillet and stir.
- Remove the skillet from the heat. Add the sauce and mix to combine. Serve over rice.
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