Easy Panda Express Mushroom Chicken (30 Minutes)

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.

5 from 7 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories per serving 202 kcal

Ingredients

1 lb chicken breast
1 small zucchini halved lengthwise and thinly sliced into half-moons
4 oz white mushrooms sliced
1 tablespoon vegetable oil or any neutral oil
¼ cup water

Chicken Marinade

1 tablespoon regular soy sauce or light soy sauce
1.5 tablespoon cornstarch
2 teaspoon Shaoxing wine
¼ teaspoon white pepper
½ teaspoon baking soda
1 tablespoon vegetable oil or any neutral oil

Sauce

3 garlic cloves minced
2 teaspoon ginger grated
1 tablespoon regular soy sauce or light soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon white granulated sugar
1 teaspoon sesame oil toasted kind
1 teaspoon Shaoxing wine
½ cup chicken broth low sodium

Instructions

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

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