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    Home » Recipes » Mains

    Panda Express Mushroom Chicken

    Published: Nov 1, 2023 by christieathome

    Jump to Recipe Jump to Video

    Panda Express Mushroom Chicken. Tender chicken stir fried with hearty mushrooms, zucchini in a delicious stir-fry sauce. An easy delicious main dish made in one pan in 30 minutes!

    Panda Express Mushroom Chicken

    What is Panda Express Mushroom Chicken?

    Panda Express Mushroom Chicken is a flavorful chicken dish stir fried with mushrooms and zucchini in a light ginger soy sauce. Bursting with a savory flavor, this copycat version is better than the original in my opinion! Furthermore, Panda Express is a Chinese-American fast food chain in the United States. They are known to serve many popular Chinese Takeout dishes. One of their most popular menu items is their Mushroom Chicken.

    This copycat panda express recipe pairs well with white rice, brown rice, or chow mein to make it complete! After having Panda Express' Mushroom Chicken, I personally think my version is better and more authentic to Chinese cuisine because the chicken is tender and the sauce is smooth and flavorful! I also share a velveting Chinese meat marinade to make the juicy chicken ultra tender!

    Panda Express Mushroom Chicken

    Ingredients

    Please scroll down to below recipe card for exact measurements. 

    Note: Most Asian grocers will carry these ingredients. You may find some at your select local grocery store or online, like on Amazon.  

    • Boneless skinless chicken breasts or skinless boneless chicken thighs. If you're worried that the white meat in chicken breasts will go dry, they won't with my velveting technique in using oil, cornstarch and baking soda! Dark meat is obviously more flavorful so use what you enjoy! 
    • Zucchini: Green zucchini or yellow zucchini both work.
    • Mushrooms: white mushrooms, cremini mushrooms, or shiitake mushrooms are fine.
    • Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils. 
    • Water

    Chicken Marinade:

    • Regular soy sauce: This is different from dark soy sauce and it's much saltier than low-sodium soy sauce. You may use low sodium soy sauce but the chicken won't be as salty so you may need to add more to the stir fry sauce to taste. 
    • Neutral oil
    • Cornstarch: or substitute with potato starch, rice flour or tapioca starch
    • Shaoxing wine: aka Chinese cooking wine. If you don't have this ingredient or can’t find it locally, substitute with Dry Sherry Wine or omit.
    • White pepper: or substitute with black pepper 
    • Baking soda: this ingredient helps to make the chicken very tender! Do not skip!

    Stir-Fry Sauce:

    • Garlic cloves
    • Fresh Ginger 
    • Regular soy sauce
    • Oyster sauce: or substitute with vegetarian stir fry sauce. This is not the same as Hoisin sauce. Hoisin sauce is very sweet. 
    • Corn starch
    • White Sugar or Brown Sugar 
    • Sesame oil
    • Shaoxing wine
    • Chicken broth: unsalted chicken stock or feel free to substitute with beef stock, vegetable stock or as a last resort, water

    Equipment:

    • Cutting board
    • Sharp knife
    • Colander to wash veggies
    • Large skillet or wok 

    How to Make Mushroom Chicken

    Marinate Sliced Chicken

    Transfer sliced chicken into a large bowl. Add Marinade ingredients as listed above. Mix well and let this marinate for at least 20 minutes. 

    Create Stir Fry Sauce

    In a separate small bowl, combine Stir Fry Sauce ingredients as listed above. 

    Cook & Remove Chicken

    In a large wok or large nonstick pan on medium high heat, add 2 tsp vegetable oil. Once hot, fry chicken until cooked through with a golden brown sear on the edges, about 2-3 minutes. The chicken cooks relatively fast so closely monitor it. Remove and set aside. 

    Fry Zucchini & Mushrooms

    Reduce to medium heat, add 1 tsp vegetable oil. Fry zucchini and mushrooms for 1 minute to let them brown.

    Add Water to Help Veggies Cook

    Then add ¼ cup water to help cook them until softened. Cook until water has completely evaporated. 

    Add & Thicken Stir Fry Sauce

    Pour in sauce, and mix with vegetables. Allow this to simmer to thicken. 

    Toss in Chicken

    Once sauce is thickened, add in cooked chicken. Toss to mix. Enjoy! 

    Panda Express Mushroom Chicken

    Storage & Reheating

    This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.

    FAQ

    Can I add additional vegetables to this stir fry? 

    Yes! Feel free to add any veggies you like. I recommend any crunchy veggies, such as carrots, broccoli, cauliflower, snap peas, or snow peas.

    Can I substitute with another protein?

    Yes, beef, pork or shrimp would work well.

    What can I garnish this dish with?

    Finely sliced green onions or toasted sesame seeds. 

    Other Copycat Panda Express Recipes

    • Orange Chicken
    • General Tso Chicken
    • Lemon Chicken
    • Mongolian Chicken
    • Mongolian Beef
    • Kung Pao Chicken
    • Black Pepper Beef
    • Crab Rangoon
    • Panda Express Chow Mein

    📖 Recipe

    Quick & Easy Panda Express Mushroom Chicken

    christieathome
    Panda Express Mushroom Chicken. Tender chicken stir fried with hearty mushrooms, zucchini in a delicious stir-fry sauce. This version is better than the original. Ready in 30 minutes!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 7 minutes mins
    Total Time 27 minutes mins
    Course Main Course
    Cuisine Chinese
    Servings 4
    Calories per serving 202 kcal

    Ingredients
      

    • 1 lb chicken breasts thinly sliced ¼ inch thick
    • 1 zucchini cut into half circles
    • 4 oz white mushrooms or cremini mushrooms, sliced
    • 1 tablespoon vegetable oil or any neutral oil
    • ¼ cup water

    Chicken Marinade:

    • 1 tablespoon regular soy sauce
    • 1 tablespoon vegetable oil or any neutral oil
    • 1.5 tablespoon Cornstarch or sub with potato/tapioca/rice starch
    • 2 teaspoon Shaoxing wine or sub with Dry Sherry or omit
    • ¼ teaspoon white pepper or black pepper
    • ½ teaspoon baking soda do not skip!

    Stir fry Sauce:

    • 3 cloves garlic minced
    • 2 teaspoon ginger grated
    • 1 tablespoon regular soy sauce
    • 1 tablespoon oyster sauce or vegetarian stir fry sauce
    • 1 tablespoon cornstarch or sub with potato/tapioca/rice starch
    • 1 tablespoon white granulated sugar or brown sugar
    • 1 teaspoon sesame oil
    • 1 teaspoon Shaoxing wine or sub with Dry Sherry or omit
    • ½ cup chicken broth low sodium

    Instructions
     

    • Transfer sliced chicken into a large bowl. Add Marinade ingredients as listed above. Mix well and let this marinate for at least 20 minutes.
    • In a separate small bowl, combine Stir Fry Sauce ingredients as listed above.
    • In a large wok or large nonstick pan on medium high heat, add 2 teaspoon vegetable oil. Once oil is hot, fry chicken until cooked through with a golden brown sear on the edges, about 2-3 minutes. Do not overcook. Remove and set aside.
    • Reduce to medium heat, add 1 teaspoon vegetable oil. Fry zucchini and mushrooms for 1 minute. Then add ¼ cup water to help cook them until softened. Cook until water has completely evaporated.
    • Pour in stir fry sauce, and mix with vegetables. Allow this to simmer to thicken.
    • Once sauce is thickened, toss in cooked chicken. Enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    Non-stick wok
    Measuring Set
    Cutting Board
    Santoku Knife
    Mixing bowl
    Steel Colander
    Silicone Spatula 3-Piece Set

    As an Amazon Associate, I earn from qualifying purchases.

    Nutrition
    Calories: 202kcal | Carbohydrates: 12g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1010mg | Potassium: 679mg | Fiber: 1g | Sugar: 5g | Vitamin A: 133IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg

    More Mains

    • Malaysian Chicken Curry
      Malaysian Chicken Curry
    • shrimp fried rice
      Shrimp Fried Rice
    • Mongolian Beef
    • Air Fryer Char Siu Chicken

    Reader Interactions

    Comments

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      Recipe Rating




    1. Barbi

      April 23, 2023 at 11:51 am

      5 stars
      I loved this recipe...delicious!!! It was very easy to follow.

      Thank you Christie x

      Reply
      • christieathome

        April 24, 2023 at 6:37 pm

        Thanks so much for making my recipe, Barbi! So happy you enjoyed it and that it was easy to follow!

        Reply
    2. Dan

      May 02, 2023 at 7:04 pm

      5 stars
      Excellent. Pure Christie!

      Reply
      • christieathome

        May 02, 2023 at 7:06 pm

        Thank you so much for making my recipe, Dan! Happy you enjoyed it!

        Reply
    3. Amy

      July 12, 2023 at 2:59 pm

      5 stars
      Delicious and satisfying family dinner! I have tried several of your recipes now and they are all scrumptious! My little boy is veggie so I usually do a portion with him subbing the meat for textured soy veg protein or quorn. Works well.

      Reply
      • christieathome

        July 17, 2023 at 3:28 pm

        Thanks so much for making my several of my recipes for your family! So glad you enjoyed it and happy my recipes work out for your son is who vegetarian 🙂

        Reply

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    Christie

    Christie is an Asian Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable and less intimidating. Her quick and easy recipes have been featured on Buzz Feed Tasty, Food52, The Kitchn and more. With a following of over 900K+, her recipes are made repeatedly by her loyal readers.

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