Panda Express Mushroom Chicken
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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!
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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Other Panda Express Copycat Recipes
Panda Express Mushroom Chicken
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 light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoons baking soda
- 2 tablespoons canola oil, or vegetable oil
- 2 cups sliced white mushrooms
- 1 zucchini, cut into half circles
- Sesame seeds for garnish
Sauce Ingredients
- 1 tablespoon sesame oil
- 2 teaspoons light brown sugar
- 1 tablespoon mirin or rice vinegar
- 1 tablespoon finely minced fresh ginger
- 1 tablespoon finely minced garlic
- 1/4 cup light soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon cornstarch
Instructions
- Pat chicken dry with a paper towel, then transfer it to a medium sized bowl.
- In a small bowl, whisk together soy sauce, Shaoxing wine (or sherry), brown sugar, cornstarch, and baking soda. Pour mixture over the chicken pieces. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate.
- To a medium bowl, add all sauce ingredients and whisk to combine. Set aside.
- Chop the vegetables and gather the seasonings so that everything is prepared before you start cooking.
- Drain the marinade from the chicken; immediately discard the marinade – do not reuse!
- Heat 1-2 tablespoons canola or vegetable oil in a large skillet over medium high heat. Add marinated chicken and saute, tossing occasionally, until browned on all sides and cooked through. Remove chicken from the pan and set aside. **You may need to cook chicken in batches so the chicken can cook in a single layer with space between each piece.
- Add the sesame oil to the skillet, along with the ginger and garlic. Saute for 1-2 minutes until the garlic and ginger are fragrant.
- Increase heat to medium high, then add the mushrooms and zucchini to the skillet. Saute for 1-2 additional minutes.
- Add the sauce mixture to the skillet, stirring and cooking until the sauce thickens. Place the chicken back into the pan, tossing to coat with the sauce.
- Garnish with sesame seeds and serve.
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 January 2024
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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