Panda Express Mushroom Chicken Copycat Recipe
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Panda Express Mushroom Chicken is probably the most delicious way to get your meat and veggies! After a quick marinade and even quicker stir fry, you’ll have a chicken and mushroom meal that’ll outshine even the best Chinese takeout!
Forget about ordering fast food and make your own Copycat Panda Express Mushroom Chicken Recipe right at home.
This recipe will make enough to feed the entire family – and no one will ever be able to tell the difference in this copycat version. It tastes like the real deal!
I love making simple recipes like this at home. The savory flavor of the cooked chicken and sauce paired with the tender white rice and hearty mushrooms makes this the ultimate family meal.
Dare I say that I actually prefer this homemade version to what I’d pay triple the price for at Panda Express?
It’s quickly become one of my favorite dishes because of the flavor and the large portion sizes that come from it.
You have to add this simple chicken dish to your meal plans for the week. The flavor of the fresh ingredients paired with the signature sauce is the best!
Top with some fresh green onions, sesame seeds, and low sodium soy sauce- and enjoy every bite. You just might have some leftovers to eat the next day, too!
Table of Contents
Panda Express Mushroom Chicken
This mushroom chicken Panda Express™ recipe is probably my favorite copycat meal that I make at home. It’s quick, easy, and always tastes great!
Perfectly tender chicken is stir-fried in a mouthwatering umami sauce along with crisp zucchini and meaty mushrooms.
And one of my favorite things about this recipe is that I can customize it with whatever meat and vegetables I have lying around.
Everything is good when it’s stir-fried in that sauce!!
My fellow Panda addicts will also love making my copycat Panda Express recipes for their fried rice and Kung Pao chicken!
Ingredient Notes & Substitutions
- Chicken – Boneless, skinless chicken is the easiest to work with when we’re talking stir fry.
- Shaoxing Wine – If your local grocery store has a solid international section, you should be able to find this Chinese cooking wine!
Otherwise, a cheap dry sherry or dry white wine can be used instead. Those who don’t want to use wine at all can use grape juice cut with a bit of rice vinegar. - Brown Sugar – This is what works to caramelize the outside of the chicken, searing it to juicy perfection!
I like to use light brown sugar for this Panda Express mushroom chicken recipe, but you can use dark for a sweeter, more intense flavor. - Cornstarch – In the marinade to help tenderize the meat, and in the sauce for a thick, silky consistency.
It’s working double time, so don’t forget this key ingredient! - White Mushrooms & Zucchini – These are the two veggies included in the original Panda Express mushroom chicken.
Don’t be afraid to switch it up, though! There are countless other veggies that can be thrown right in: broccoli, eggplant, snap peas, carrots, and more! - Oyster Sauce – Thick, strong, sweet, and salty. It really is one-of-a-kind, and you won’t get the iconic Chinese restaurant flavor without it.
In a pinch, though, you can use fish sauce or a mix of Worcestershire and soy sauce. - Mirin – A sweet marsala is the closest substitute, while your best non-alcoholic alternative is rice wine vinegar.
Tips for Making Mushroom Chicken Like Panda Express
- Keep it hot
High temperature is key when browning the chicken and searing the veggies.
Otherwise, you’ll just boil and steam them — leaving you with a soggy mess.
- Marinade guidelines
You can easily make this marinade the morning of or even the night before stir frying!
However, don’t let the chicken sit in the marinade for longer than a day. It’ll start to deteriorate, break down, and actually become tougher instead of more tender. Gross!
Finally, don’t reuse the marinade for another batch of this Panda Express mushroom chicken recipe.
Once you get the chicken out, dispose of it immediately. It’s full of bacteria from the raw meat! Gross again!
- Use the right tools
A seasoned wok is ideal for stir frying. If you don’t have one, then a nonstick skillet is your next best choice.
That goes for whenever you’re browning meat!
Storing and Reheating Panda Mushroom Chicken
Let everything cool to room temperature before storing in an airtight container. Refrigerate Panda mushroom chicken for up to 3 days, or freeze for up to 3 months!
If freezing, go with a freezer-safe bag. Portion it out if you want to thaw and reheat single servings at a time.
To reheat, throw it all back in the skillet on medium (not high this time!) and heat until warmed through.
Alternatively, you can throw mushroom chicken from Panda onto a baking dish and let it reheat in the oven.
These are the two best methods for reviving that crisp texture!
Mushroom Chicken Panda Copycat FAQ
Panda Express mushroom chicken, along with the rest of their chicken dishes, is made with thigh meat — so, dark meat.
I like to use breast meat in my copycat recipe because it’s easier to slice, stir fry, and serve. But feel free to use whatever cut you’d like!
This can be tricky — cook it too little and it’s unsafe, but cook it too long and it’s rubbery!
When we’re cooking with these bite-sized pieces, though, the job gets a bit easier. Once the pieces are browned on both sides, they’re likely cooked through.
To be safe, use a digital thermometer to make sure the temperature of your Panda mushroom chicken has reached 165°F.
Two reasons: baking soda and cornstarch!
Baking soda “velvets” the chicken — a common technique found in your average Chinese stir fry recipe.
In other words, the baking soda tenderizes and breaks down the proteins in the meat further than your average acidic marinade.
The baking soda and cornstarch together help the chicken brown. The exterior crisps up quickly and deliciously without drying out the meat, keeping it moist and juicy!
Enjoy!
With love, from our simple kitchen to yours.
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Panda Express Mushroom Chicken Copycat Recipe
Ingredients
Stir-Fry Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or cooking sherry
- 1 tablespoon packed light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 2 tablespoons canola oil, or vegetable oil
- 2 cups sliced white mushrooms
- 1 medium zucchini, cut into half circles
- Sesame seeds, for garnish
Sauce Ingredients
- 1 tablespoon sesame oil
- 2 teaspoons packed light brown sugar
- 1 tablespoon mirin, or rice vinegar
- 1 tablespoon finely minced fresh ginger
- 1 tablespoon finely minced garlic, about 3 cloves
- 1/4 cup light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Instructions
- Marinate the Chicken: Pat chicken dry with paper towels and place in a medium mixing bowl. In a small bowl, whisk soy sauce, Shaoxing wine, brown sugar, cornstarch, and baking soda until smooth. Pour marinade over chicken, toss to coat, cover with plastic wrap, and refrigerate for 15–30 minutes.
- Make the Sauce: In a medium bowl, whisk together sesame oil, brown sugar, mirin, ginger, garlic, soy sauce, oyster sauce, and cornstarch. Set aside.
- Prepare the Vegetables: Slice mushrooms and zucchini so they’re ready before cooking.
- Cook the Chicken: Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if needed). Sauté for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and keep warm.
- Sauté Aromatics and Veggies: Add sesame oil to the same skillet. Stir in garlic and ginger, cooking for 1 minute until fragrant. Increase heat to medium-high, add mushrooms and zucchini, and sauté for 2–3 minutes until lightly browned but still crisp-tender.
- Add the Sauce and Combine: Stir the sauce mixture, then pour it into the skillet. Cook for 2–3 minutes, stirring constantly, until the sauce thickens. Return chicken to the skillet and toss everything together until coated.
- Serve: Garnish with sesame seeds and serve hot with steamed rice or noodles.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2022, updated and republished December 2024
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I love being able to have panda express at home! It’s just as good, if not better!
This was amazing!! I’ll definitely make it again!
Hi Kristin!
We’re so glad you enjoyed.
TSRI Team Member,
Devlyn
Just tried this recipe and wow, it’s better than the original! The chicken was so tender and flavorful.
Hi Matthew!!
We’re so glad you enjoyed.
TSRI Team Member,
Devlyn
I’m new to cooking and found this recipe super easy to follow. My family loved it.
Hi Benjamin!
We’re so glad you enjoyed the recipe.
TSRI Team Member,
Devlyn