This Panda Express mushroom chicken copycat has tender chicken, mushrooms, and zucchini stir-fried in a savory soy ginger garlic sauce.
Jump to:
If you're craving Panda Express mushroom chicken, look no further. This homemade copycat recipe is easy, ready in under 25 minutes, and tastes just as good as takeout.
It's a one-pan dish packed with hearty protein and vegetables. It's a wholesome meal on its own, or you can serve it with rice or noodles.
Why This Recipe Works
Quick & easy: Ready in under 25 minutes in one pan.
Perfect texture: Tender chicken with sauce-soaked mushrooms and crisp zucchini.
Flavorful sauce: Savory soy, ginger, and garlic sauce coats every bite.
Customizable: Swap chicken for shrimp or tofu; add any veggies you like.
Light & nutritious: Lean protein, fresh veggies, and minimal oil.
Budget-friendly: Less expensive than takeout and feeds the whole family.
Ingredients You'll Need
Here are a few important notes about the ingredients. For measurements, see the recipe card below.
- Chicken: Boneless, skinless chicken, cut into bite-sized pieces. I used chicken breast for a lean option, but chicken thighs work just as well.
- Mushrooms & zucchini: White button mushrooms absorb the sauce beautifully, while zucchini adds a light crunch.
- Ginger & garlic: Fresh ginger and garlic form the flavor base of the sauce.
- Oil: Use a neutral, high-smoke point oil such as vegetable, canola, sunflower, or peanut oil.
- Salt & pepper: Salt and freshly ground black pepper, for seasoning.
- Light soy sauce: Provides saltiness and umami without making the dish too dark.
- Oyster sauce: Adds richness and depth to the sauce.
- Rice vinegar: Balances the sauce with a mild tang.
- Sugar: White or brown sugar-just a small amount to balance the savory flavors.
- Toasted sesame oil: Adds a subtle nutty aroma; use it sparingly.
- Cornstarch: Helps keep the chicken tender and thickens the sauce.
- Chicken stock: Use stock for more flavor or water if needed.
- Green onions: Green onions add color and freshness when sprinkled on top at the end.
Instructions (Step-By-Step)
1. Marinate the chicken
In a bowl, add sliced chicken, salt, a pinch of freshly ground black pepper, light soy sauce, cornstarch, and 1 teaspoon oil. Mix well until the chicken is evenly coated. Set aside while you prep the vegetables.
2. Prepare the sauce
In a small bowl, mix oyster sauce, light soy sauce, chicken stock, rice vinegar, sugar, toasted sesame oil, and cornstarch. Stir well and keep aside.
3. Cook the chicken
Heat a pan over high heat until very hot. Add oil and spread it all over the pan.
Add the chicken in a single layer and let it cook undisturbed until golden at the bottom. Flip and cook the other side until just cooked through. Remove the chicken from the pan and set aside.
4. Cook the mushrooms
In the same pan, add a little more oil if needed. Add the mushrooms and spread them out. Cook over high heat until lightly golden on the bottom, then flip. Season with a pinch of salt, cook briefly, and remove from the pan.
5. Cook the zucchini
Add a bit more oil to the same pan. Add the zucchini and cook over high heat until just tender but still crisp. Remove and set aside.
6. Build the sauce
Heat oil in the pan. Add minced ginger and garlic and sauté for a few seconds until fragrant. Stir the prepared sauce once more and pour it into the pan. Let it come to a gentle bubble.
7. Combine everything
Add the cooked chicken, mushrooms, and zucchini back into the pan. Toss well to coat everything evenly in the sauce.
8. Finish and serve
Add ground black pepper and green onions. Give it a final toss, turn off the heat, and serve immediately.
Helpful Tips
Prep everything first: Like all stir-fries, this dish cooks quickly, so have all your ingredients ready before heating the pan.
Don't skip marinating: A quick marinate ensures tender, juicy, and flavorful chicken-just like in Chinese restaurants.
Use marinating time wisely: While the chicken marinates, chop your vegetables and aromatics to save time.
High heat is key: Stir-fry over high heat to get that restaurant-style sear and prevent the vegetables from steaming.
Cook chicken and vegetables separately: This keeps the chicken juicy and the vegetables crisp, not watery.
Whisk the sauce: Cornstarch can settle at the bottom, so always whisk the sauce before adding it to the pan.
FAQs
Yes! You can substitute it with a teaspoon of dark soy sauce for a similar savory flavor.
Whisk in an extra teaspoon of cornstarch while mixing the sauce to achieve a thicker consistency.
You can, but I highly recommend prepping the ingredients in advance and cooking the stir-fry right before serving for the best texture.
More Restaurant Favorites
- Panda Express Copycat Kung Pao Chicken
- Easy Black Pepper Chicken Recipe
- Panda Express Copycat Fried Rice
- Chinese Chicken in Garlic Sauce
- Easy Hibachi Style Chicken Fried Rice Recipe
Tried This Recipe?
If you try this recipe, please take a moment to leave a comment and rating. I love hearing from you, and it also helps other readers who are thinking of making the recipe.
Recipe
Easy Panda Express Mushroom Chicken Copycat
Ingredients
- 280 g 10 oz boneless, skinless chicken breast cut into bite-sized pieces
- 200 g 7 oz button mushrooms sliced
- 1 zucchini sliced
- ½ inch ginger minced
- 3-4 garlic cloves minced
- salt to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon light soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons oil
- 2 green onions sliced
Sauce
- 2 tablespoons oyster sauce
- 1 ½ tablespoons light soy sauce
- 3 tablespoons chicken stock
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon toasted sesame oil
- 1 teaspoon cornstarch
Instructions
- Marinate the chicken: In a bowl, add sliced chicken, salt, a pinch of freshly ground black pepper, light soy sauce, cornstarch, and 1 teaspoon oil. Mix well until the chicken is evenly coated. Set aside while you prep the vegetables.
- Prepare the sauce: In a small bowl, mix oyster sauce, light soy sauce, chicken stock, rice vinegar, sugar, toasted sesame oil, and cornstarch. Stir well and keep aside.
- Cook the chicken: Heat a pan over high heat until very hot. Add oil and spread it all over the pan. Add the chicken in a single layer and let it cook undisturbed until golden at the bottom. Flip and cook the other side until just cooked through. Remove the chicken from the pan and set aside.
- Cook the mushrooms: In the same pan, add a little more oil if needed. Add the mushrooms and spread them out. Cook over high heat until lightly golden on the bottom, then flip. Season with a pinch of salt, cook briefly, and remove from the pan.
- Cook the zucchini: Add a bit more oil to the same pan. Add the zucchini and cook over high heat until just tender but still crisp. Remove and set aside.
- Build the sauce: Heat oil in the pan. Add minced ginger and garlic and sauté for a few seconds until fragrant. Stir the prepared sauce once more and pour it into the pan. Let it come to a gentle bubble.
- Combine everything: Add the cooked chicken, mushrooms, and zucchini back into the pan. Toss well to coat everything evenly in the sauce.
- Finish and serve: Add ground black pepper and green onions. Give it a final toss, turn off the heat, and serve immediately.
Notes
- Prep everything first: Like all stir-fries, this dish cooks quickly, so have all your ingredients ready before heating the pan.
- Don't skip marinating: A quick marinate ensures tender, juicy, and flavorful chicken-just like in Chinese restaurants.
- Use marinating time wisely: While the chicken marinates, chop your vegetables and aromatics to save time.
- High heat is key: Stir-fry over high heat to get that restaurant-style sear and prevent the vegetables from steaming.
- Cook chicken and vegetables separately: This keeps the chicken juicy and the vegetables crisp, not watery.
- Whisk the sauce: Cornstarch can settle at the bottom, so always whisk the sauce before adding it to the pan.
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
Comments
No Comments