Panda Express Mushroom Chicken

This Panda Express mushroom chicken copycat brings restaurant flavor to your own kitchen without the takeout wait. Juicy chicken breast, tender mushrooms, and crisp zucchini fry up quickly with aromatic garlic and ginger in a silky brown sauce. This is one of those recipes that comes together so fast you may never look at the drive-thru the same way again.

My family always request this one when they want something comforting but still fresh. I started making this during busy school nights and now it is a regular part of our rotation.

Ingredients

• Chicken breast: sliced thin for quick, juicy cooking choose fresh chicken and slice against the grain for tenderness
• Mushrooms: quartered bring umami earthy depth use fresh firm mushrooms with no dark spots
• Zucchini: sliced into half circles adds a mild sweet crunch go for small glossy zucchini for best texture
• Garlic: minced brightens the whole dish look for plump cloves
• Ginger: minced brings a peppery zing fresher ginger gives more flavor
• Vegetable oil: for high-heat stir frying neutral and helps get that characteristic sear
• Light soy sauce: both for marinade and sauce gives savory salt use a good quality for best results
• Rice vinegar: offers tang and balances flavors check label for pure brewed vinegar
• Sesame oil: toasted aroma boosts authenticity just a touch goes a long way
• Oyster sauce: adds glossy rich depth choose traditional oyster sauce for true restaurant taste
• Brown sugar: a hint of sweetness for that takeout flavor use fresh brown sugar so it will dissolve well
• Cornstarch: thickens sauce and makes chicken silky always sift to avoid lumps

Step-by-Step Instructions

Marinate the Chicken:

Slice your chicken thin then combine with soy sauce rice vinegar sesame oil and cornstarch in a medium bowl. Toss to coat every piece evenly. Let it marinate for at least twenty minutes or overnight for maximum tenderness and flavor

Mix the Sauce:

In a small bowl combine water soy sauce oyster sauce rice vinegar brown sugar and cornstarch. Stir until everything is completely smooth. Set it near your stove so you can pour it in quickly at the end

Sear the Chicken:

Heat the vegetable oil in a large skillet on high until it just starts to smoke. Add the chicken in one layer making sure not to crowd the pan. Cook until one side is golden then flip and finish cooking. Remove chicken to a clean plate

Stir Fry Vegetables:

In the same pan add the mushrooms and zucchini. Cook both for about two to three minutes stirring often until vegetables are just crisp-tender. They should stay bright and not get mushy

Build the Flavor Base:

Reduce the heat to medium low and add the chicken back to the skillet. Sprinkle in the minced garlic and ginger. Stir constantly for about a minute until the fragrance fills your kitchen

Finish with the Sauce:

Pour your prepared sauce into the skillet and gently toss everything to coat. Keep stirring and simmering until the sauce thickens and gets glossy and everything is evenly sauced

Serve and Enjoy:

Serve your mushroom chicken hot right from the skillet ideally over steamed rice or your favorite side

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Mushrooms are my favorite here for their meaty bite and savory flavor. I still remember my kids picking out all the mushrooms one by one when they were young and now they always ask for extra.

Storage Tips

Leftovers keep well in a sealed container in the fridge for two to three days. When reheating use a skillet on medium heat and add a splash of water if the sauce thickens too much. Avoid microwaving for long or the vegetables may lose their crispness.

Ingredient Substitutions

If you do not have chicken breast try boneless chicken thighs for extra juiciness. You can swap oyster sauce for hoisin sauce if needed though you will get a sweeter flavor. If zucchini is not available broccoli florets or snow peas make great seasonal swaps.

Serving Suggestions

Serve this over a bed of jasmine rice or scoop it into lettuce cups for a low carb option. For added crunch top with toasted sesame seeds or thinly sliced scallions. A simple side of stir fried greens brings a restaurant meal home.

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Quick Cultural Context

Stir frying mushroom chicken in brown sauce is a favorite in American Chinese restaurants. This version captures the essence of the Panda Express original while focusing more on fresh ingredients and home-style simplicity.

Recipe FAQs

→ What cut of chicken works best for this dish?

Using boneless, skinless chicken breast yields tender, lean slices perfect for stir-frying and absorbing flavor from the marinade.

→ How long should I marinate the chicken?

At least 30 minutes is recommended for the best texture and flavor, though overnight marinating provides an even richer result.

→ Can I substitute mushrooms or zucchini?

Absolutely, feel free to swap mushrooms for other veggies like bell peppers, or try yellow squash in place of zucchini for variation.

→ What’s the secret to a glossy sauce?

Mixing cornstarch into the sauce thickens it as it cooks, guaranteeing a shiny coating that clings to every bite.

→ How do I prevent the chicken from drying out?

Thinly slicing the chicken and avoiding overcooking by stir-frying quickly over high heat keeps the meat juicy and tender.