Mushroom Chicken Panda Express (Copycat Recipe)
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This copycat Mushroom Chicken Panda Express recipe is everything you love about the takeout classic, but fresher and bolder right from your own kitchen. Picture tender bites of juicy chicken tossed with earthy mushrooms and crisp zucchini, all drenched in a glossy, savory sauce that clings to every piece. It’s the kind of dish that makes you forget takeout menus exist… saucy, flavorful, and weeknight-easy. Serve it over a bed of steaming rice or twirl it with noodles for a crave-worthy dinner that rivals your favorite Panda Express order.
Table of Contents
WHY YOU’LL LOVE PANDA EXPRESS CHICKEN AND MUSHROOMS
- Ready in 1 hour (with marinating time).
- Crispy-tender veggies, never soggy.
- That signature saucy, glossy Panda flavor.
- Perfect for meal prep or freezing.
Mushroom Chicken Panda Express
You know those times when you’re craving takeout but don’t want to change out of your comfy pants? This Panda Express Mushroom Chicken Copycat is the answer!
It’s saucy, savory, and lick-the-plate good… everything you love about the restaurant version, but homemade and even better.
Each piece of chicken is tender and juicy, the sauce is silky and full of flavor, and it all comes together faster than you can drive to Panda Express.
Trust me, once you try it, this mushroom chicken Panda Express recipe is going straight into your weeknight dinner rotation. Clean plate club, here we come!
INGREDIENT NOTES
- Chicken: Boneless, skinless chicken breasts work perfectly here, but boneless thighs will give you juicier, more tender bites.
- Shaoxing wine: A staple in Chinese cooking that adds depth. If you can’t find it (check the international aisle or Asian market), use dry sherry or even apple juice in a pinch.
- Mushrooms: White mushrooms are classic in the mushroom chicken at Panda Express, baby bellas or shiitakes add richer flavor.
- Zucchini: Slice into half moons so they cook quickly but still hold texture.
- Soy Sauce: Use light soy sauce (not dark) for a balanced saltiness without overpowering.
- Oyster Sauce: Adds umami depth you can’t skip. If needed, hoisin sauce is a decent substitute but sweeter.
- Cornstarch: Helps to tenderize the meat (along with baking soda), plus it thickens both the marinade and sauce. Don’t skip or you’ll lose that glossy Panda finish.
VARIATIONS
Spicy Mushroom Chicken: Add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the sauce.
Low Carb: Swap zucchini with broccoli florets or green beans and serve over cauliflower rice.
Meat Lovers Twist: Replace zucchini with extra chicken and mushrooms for a protein-heavy version.
Extra Veggie: Add bell peppers, snap peas, or bok choy to Panda Express chicken and mushrooms for more crunch and color.
Meal Prep Friendly: Double the recipe and portion into containers with rice for grab-and-go lunches.
SERVING SUGGESTIONS
- Steamed White Rice: The classic base to soak up all that glossy sauce.
- Panda Fried Rice: Even more flavor and an extra dose of veggies!
- Stir Fry Noodles: Serve this mushroom chicken Panda copycat over garlic noodles or chow mein for a slurpable sidekick.
- Asian Cucumber Salad: Light, refreshing, and balances the richness.
- Egg Rolls: Pair with veggie egg rolls or chicken spring rolls for a takeout-at-home vibe.
- Beverage Pairing: A crisp, cold lager or sparkling water with lime cuts through the richness.
PANDA EXPRESS MUSHROOM CHICKEN FAQ
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!
Dry sherry is the closest match. Apple juice (or grape juice cut with a little rice vinegar) can work too if you want to skip alcohol.
Cook over high heat and don’t overcrowd the pan. Veggies should sear quickly, not steam.
If you’ve got a wok, use it. The shape of the pan and the metal it’s made from are designed for just this purpose!
Yes, portion into airtight containers and freeze for up to 3 months. Reheat in a skillet for best texture.
I’ve been recreating takeout favorites in my kitchen for over a decade, and this Panda Express Mushroom Chicken is one of those recipes that proves homemade is always better.
The secret is in the marinade: a touch of baking soda keeps the chicken tender, just like the restaurant does, while the cornstarch creates a silky coating for the sauce to cling to.
Cooking at high heat locks in flavor and keeps the veggies crisp, not soggy.
Over the years, I’ve tested this mushroom chicken Panda recipe enough times to know… once you try it, Panda Express won’t see you nearly as often.
DONNA’S PRO TIPS
- Use baking soda in the marinade: It tenderizes the chicken just like the restaurant version.
- Don’t skip the cornstarch slurry: It’s what gives the sauce that glossy, velvety finish.
- Cook in batches: Crowding the pan makes the chicken steam instead of sear.
- Keep veggies crisp-tender: Add zucchini and mushrooms at the very end so they don’t turn mushy.
- Reheat gently: Warm leftovers in a skillet with a splash of water or broth to loosen the sauce.
TOOLS NEEDED
- Large Nonstick Skillet or Wok: Essential for high-heat stir-frying.
- Mixing Bowls: For marinating the chicken and whisking the sauce.
- Sharp Knife & Cutting Board: To prep chicken and vegetables evenly.
- Whisk: Helps blend the sauce and prevent lumps.
- Tongs or Spatula: For tossing chicken and veggies without breaking them.
Enjoy!
With love, from our simple kitchen to yours.
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Mushroom Chicken Panda Express (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 November 2025
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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