Easy Panda Express Mushroom Chicken (30 Minutes)

Name: Easy Panda Express Mushroom Chicken (30 Minutes)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb chicken breast; 1 small zucchini (halved lengthwise and thinly sliced into half-moons); 4 oz white mushrooms (sliced); 1 tbsp vegetable oil (or any neutral oil); 1/4 cup water; 1 tbsp regular soy sauce (or light soy sauce); 1.5 tbsp cornstarch; 2 tsp Shaoxing wine; 1/4 tsp white pepper; 1/2 tsp baking soda; 1 tbsp vegetable oil (or any neutral oil); 3 garlic cloves (minced); 2 tsp ginger (grated); 1 tbsp regular soy sauce (or light soy sauce); 1 tbsp oyster sauce; 1 tbsp cornstarch; 1 tbsp white granulated sugar; 1 tsp sesame oil (toasted kind); 1 tsp Shaoxing wine; 1/2 cup chicken broth (low sodium)

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Ultra-tender chicken stir-fried with mushrooms and zucchini in a light ginger soy sauce. This easy Panda Express mushroom chicken recipe is made in one pan and ready in 30 minutes. I velvet the chicken with baking soda, cornstarch, and oil to keep it tender and juicy during stir-frying.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
More Like This
📖 Recipe

Panda Express Mushroom Chicken is a popular dish served at Panda Express, an American Chinese fast-food chain known for its takeout dishes. It features tender chicken, mushrooms, and zucchini in a light, savory ginger soy sauce.

After trying the original at Panda Express, I wanted to recreate it at home. My version is great for a family-friendly lunch or dinner, especially on busy weekdays when served with steamed rice.

To make this dish, I sear the chicken separately, then remove it from the pan to prevent overcooking. I also add a little water to soften the vegetables, then let it evaporate before adding the sauce so it doesn't become watery. Finally, I thicken the stir-fry sauce before returning the chicken to keep it tender and evenly coated.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Main ingredients for making Panda Express Mushroom Chicken

Boneless Skinless Chicken Breasts: I prefer chicken breasts for their more neutral flavor, which lets the savory ginger soy sauce stand out. The velveting marinade keeps them tender and juicy during stir-frying. Boneless skinless chicken thighs also work and have a richer flavor.
Green Zucchini: Yellow zucchini also works.
Cremini Mushrooms: White button mushrooms also work.
Vegetable Oil: Or use another neutral, high-smoke-point oil like canola, refined avocado, or peanut oil.
Water: Helps soften the mushrooms and zucchini before adding the sauce.

Chicken Marinade

Regular Soy Sauce: Seasons the chicken. Light soy sauce also works, or use low-sodium soy sauce for a less salty result.
Vegetable Oil: Helps keep the chicken slices separated during stir-frying and reduces moisture loss so they stay juicy. Any neutral cooking oil also works.
Cornstarch: Creates a thin coating that helps protect the chicken from drying out during stir-frying. Potato starch also works.
Shaoxing Wine: A Chinese rice cooking wine that adds savory depth to the marinade. Dry sherry also works.
White Pepper: Adds mild, earthy warmth. Black pepper also works.
Baking Soda: Helps tenderize the chicken so it stays soft and juicy during stir-frying.

Sauce

Fresh Garlic & Ginger: Add a fragrant, savory base to the stir-fry sauce, with ginger providing a subtle warmth.
Regular Soy Sauce: Light soy sauce also works, or use low-sodium soy sauce for a less salty result.
Oyster Sauce: Adds savory umami flavor and richness to the sauce. Vegetarian stir-fry sauce also works.
Cornstarch: Thickens the sauce so it coats the chicken and vegetables evenly. Potato starch also works.
White Granulated Sugar: Balances the salty, savory sauce. Cane sugar also works.
Toasted Sesame Oil: Adds a rich, nutty flavor to the stir-fry sauce.
Shaoxing Wine: Dry sherry also works.
Chicken Broth: Adds savory flavor while keeping the sauce light. Use low-sodium chicken broth to control the saltiness.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Partially freeze the chicken: If time permits, freeze the chicken breasts uncovered for 45-60 minutes until the exterior firms up, making thin slicing easier.
Slice against the grain: Cutting across the muscle fibers shortens them, making the chicken easier to chew and more tender.
Prepare everything in advance: Stir-frying moves quickly, so have all ingredients prepped and the sauce mixed to prevent overcooking.
Use a large pan: Give the chicken enough space to maintain high heat and sear instead of steaming.
Don't overcook the chicken: Remove it from the pan once it reaches 165°F to prevent the lean breast meat from drying out.
Let the water evaporate: Excess water will dilute the sauce and prevent it from thickening properly.

Instructions

Below are instructions on how to make Panda Express mushroom chicken:

Thinly sliced chicken breast coated in velveting marinade in a bowl.

Marinate the chicken: Slice the chicken breasts against the grain into ¼-inch-thick pieces and place them in a large bowl. Add all the marinade ingredients and mix well until the chicken is evenly coated. Marinate for at least 15-20 minutes.

Stir-fry sauce ingredients whisked together in a small bowl.

Prepare the stir-fry sauce: In a small bowl, whisk together all the sauce ingredients until the sugar has fully dissolved and the cornstarch is evenly distributed. Set aside.

Chicken slices stir-frying in a hot pan until cooked through.

Cook the chicken: Heat vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken in a even layer and stir-fry for about 2-3 minutes, or until lightly golden and cooked through with an internal temperature of 165°F. Transfer the chicken to a plate and set aside.

Mushrooms and zucchini stir-frying in a pan with water until crisp-tender.

Cook the vegetables: Add the remaining vegetable oil to the same pan. Add the mushrooms and zucchini and stir-fry for 1 minute. Pour in the water and continue cooking until the vegetables are crisp-tender and no water remains in the pan.

Thickened ginger soy sauce coating mushrooms and zucchini in a pan.

Thicken the sauce: Push the mushrooms and zucchini to one side of the pan. Whisk the stir-fry sauce again to redistribute the cornstarch, then pour it into the empty space. Stir until the sauce thickens, then toss it with the vegetables until evenly coated.

Cooked chicken tossed with mushrooms and zucchini in the thickened sauce.

Combine and serve: Return the cooked chicken and any accumulated juices to the pan. Toss everything together until evenly coated and heated through. Remove from the heat and serve immediately.

Storage & Reheating

Refrigerator: Store leftover mushroom chicken in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The zucchini and mushrooms may soften after thawing.
Reheating: Reheat leftovers in a pan over medium heat for about 3-5 minutes, stirring occasionally, until heated through. Add a splash of water if the sauce has thickened too much. Alternatively, microwave in 1-minute intervals, stirring between each, until hot throughout.

Pairing Suggestions

Serve Panda Express mushroom chicken with:

Steamed Jasmine Rice: Fluffy rice soaks up the savory ginger soy sauce.
Chow Mein: Chewy stir-fried noodles complete this Panda Express-inspired meal.
Hot and Sour Soup: A tangy, spicy starter that pairs well with the savory chicken.

FAQ

How can I make Panda Express mushroom chicken gluten-free?

Replace regular soy sauce with gluten-free tamari or gluten-free soy sauce. Use gluten-free oyster sauce and replace Shaoxing wine with dry sherry that's labeled gluten-free. Check that the chicken broth and other packaged ingredients are also gluten-free.

Can I marinate the chicken ahead of time?

I don't recommend marinating the chicken for longer than 15-20 minutes because the baking soda can make the meat overly soft. For the best texture, marinate the chicken just before cooking.

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Check out my other chicken stir-fry recipes:

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