Panda Express Mushroom Chicken Copycat Recipe
Make Panda Express Mushroom Chicken at home with this easy copycat recipe. Tender chicken, mushrooms, and zucchini in a savory sauce, ready in under 30 minutes!
Servings 6
Calories 276kcal
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.
Recipe Tips
Chicken thighs will stay juicier and more tender than breast meat in this dish.
The zucchini cooks quickly. Adding it last in the stir-frying process ensures it doesn't get mushy.
Nutrition
Calories: 276kcal | Carbohydrates: 12g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 792mg | Potassium: 517mg | Fiber: 1g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 2mg
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