Mushroom Chicken Panda Express (Copycat Recipe)
The Mushroom Chicken at Panda Express is saucy, savory, and perfectly tender... but my easy copycat version is even tastier than takeout!
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 1 pound boneless skinless chicken breasts dry with paper towels and place in a medium mixing bowl. In a small bowl, whisk 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon packed light brown sugar, 1 tablespoon cornstarch, and 1 teaspoon 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 1 tablespoon sesame oil, 2 teaspoons packed light brown sugar, 1 tablespoon mirin, 1 tablespoon finely minced fresh ginger, 1 tablespoon finely minced garlic, 1/4 cup light soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Set aside.
- Prepare the Vegetables: Slice mushrooms and zucchini so they’re ready before cooking.
- Cook the Chicken: Heat 2 tablespoons canola 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 2 cups sliced white mushrooms and 1 medium 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.
Notes
Make-Ahead Tips: Chicken can be marinated up to 24 hours in advance. Keep covered in the refrigerator until ready to cook. Sauce can also be whisked together and stored in a sealed jar in the fridge for up to 2 days.
Storage: Store cooled chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze fully cooked chicken and sauce (without zucchini) for up to 3 months in a freezer-safe container. Add freshly sautéed zucchini when reheating for best texture.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or chicken stock until warmed through. Avoid microwaving too long, as it can make the chicken rubbery and veggies soggy.
Nutrition
Serving: 1 | Calories: 256cal | Carbohydrates: 11g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 1218mg | Sugar: 6g | Fiber: 1g | Calcium: 23mg | Iron: 1mg