Home Asian Panda Express Mushroom Chicken Copycat

Panda Express Mushroom Chicken Copycat

by Jamie

Try this Panda Express Mushroom Chicken Copycat recipe! Tender pan seared chicken stir fried with mushrooms and zucchini in a delicious Asian soy ginger garlic sauce!

Panda Express Mushroom Chicken stir fry with zucchini in a white bowl

I go to Panda Express more times than I’m willing to admit but there’s something about their food that I love. One of my favorite dishes I get is their Mushroom Chicken – tender chicken with slices of mushroom and zucchini mixed in a soy garlicky ginger sauce. This Panda Express Mushroom Chicken copycat is spot on! I actually did a side by side comparison by buying a bowl of mushroom chicken and tried it side by side with my version. I dare say, it tastes pretty darn close.

Panda Express Mushroom Chicken copycat with zucchini in a white bowl

This copycat Panda Express Mushroom Chicken has quickly become a weeknight favorite because of how simple it is to make. The chicken is marinated and then perfectly seared. Next the veggies are sautéed and mixed with a flavorful Asian sauce of garlic and ginger.

Panda Express mushroom chicken copycat in a white bowl with bowls of rice

What you get is perfectly cooked chicken with mushrooms and zucchini in a light coating of Asian stir fry sauce. This Asian chicken stir fry goes perfectly with fresh steamed rice or noodles. It also makes great leftovers and reheats easily. Pack for lunch the next day for amazing tasting chicken stir fry leftovers.

panda express mushroom chicken stir fry with chopsticks

How to Make Panda Express Mushroom Chicken Copycat

Asian soy marinade for chicken stir fry

Start with thinly sliced chicken breast, about 1/4 inch thick. Next prepare the chicken stir fry marinade of soy sauce, brown sugar, cornstarch, and Shaoxing wine. Let the chicken soak for at least 30 minutes or overnight. This helps add flavor to the chicken and tenderize it.

Prepare the mushrooms and zucchini and make your sauce while waiting for the chicken.

How to Saute Chicken to Get the Perfect Sear

pan seared Asian marinated chicken sauteed to golden brown

  • The pan or wok must be hot – Use a vegetable oil that’s safe for high heat. Avocado oil is what I used.
  • Drip off excess marinade – Avoid pouring the marinading liquid into the pan.
  • Don’t crowd the pan – The chicken should be spaced apart enough not to touch.
  • Add in a single layer – Lay the chicken flat in a single layer; there should be no overlapping as this causes the chicken to steam.
  • Do not touch – Leave the chicken alone until it gets a golden brown sear, about 30 seconds to 1 minute per side for 1/4 inch thick pieces.

This makes a wonderful all-purpose chicken stir fry marinade. It adds flavor to the chicken without overwhelming it and is versatile enough to go well with any Asian sauce. The chicken stir fry marinade helps brown the chicken as there’s a bit of brown sugar to help with caramelization.

Remove the chicken from the pan once it’s done, and add the mushrooms and zucchini. The pan should also be hot when sautéing the vegetables. This is important as the vegetables will release too much liquid if cooked over low heat, and you’ll end up steaming the vegetables instead of getting a golden brown sear.

Next add the chicken back into the pan along with the Asian stir fry sauce. Be sure to give your sauce a stir as the cornstarch settles. Saute everything together for 1 – 2 minutes and serve immediately. If you prefer less sauce, add about half of the sauce.

Panda Express mushroom chicken copycat in a white bowl with bowls of rice and chopsticks

This Asian chicken stir fry can be served with steamed rice or noodles. You can even keep it lower carb and serve with lettuce cups or use in a wrap.

Panda Express mushroom chicken copycat with chopsticks

Suggestions for Panda Express Mushroom Chicken Copycat:

Panda Express mushroom chicken copycat in a white bowl with bowls of rice

I hope you make this Panda Express Mushroom Chicken Copycat recipe! Please share, rate, and comment below. I’d love to hear from you!

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Thanks so much for stopping by!

Jamie


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Panda Express Mushroom Chicken stir fry with zucchini in a white bowl

Panda Express Mushroom Chicken Copycat Recipe

Try this Panda Express Mushroom Chicken Copycat recipe! Tender pan seared chicken stir fried with mushrooms and zucchini in a delicious Asian soy ginger garlic sauce!
5 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian, Chinese
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Calories: 192kcal

Ingredients

  • 1 lb chicken breast thinly sliced, about ¼ inch thick
  • 2 cups mushrooms sliced
  • 1 zucchini cut into half circles
  • sesame seeds for garnish

Chicken Marinade

  • 1 Tablespoon soy sauce
  • Tablespoon Shaoxing wine can substitute cooking wine
  • 2 teaspoon corn starch
  • ½ teaspoon brown sugar

Sauce

Instructions

  • In a medium size bowl, combine the ingredients for the marinade and add in the thinly sliced chicken breast. I recommend letting this marinate in the fridge for at least 30 minutes to overnight. Otherwise, let this sit while you prep the other ingredients.
  • Heat a wok or pan over high heat. Wait until the pan is hot and then lay the chicken pieces flat in a single layer - leave out the marinade. In order to get a good sear, don't crowd the pan and leave the chicken pieces alone until you get a golden brown sear, anywhere from 30 seconds to 1 minute. Flip over the chicken and repeat. Remove the chicken from the pan.
  • Add the mushrooms and zucchini to the pan and saute for 2 - 3 minutes. Lower the heat to medium and add the chicken back in.
  • Next add in the sauce - use about half if you prefer less sauce(stir the sauce before adding it as the cornstarch will settle). Saute everything together for 1 - 2 minutes until the sauce has thickened. Top with sesame seeds. Serve immediately.

Notes

Store leftovers in an airtight container and keep in the fridge for up to 3 days. 
 

Nutrition

Calories: 192kcal | Carbohydrates: 9g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 781mg | Potassium: 731mg | Fiber: 1g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @drivemehungry or tag #drivemehungry!

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18 comments

Suzy August 13, 2019 - 11:48 am

5 stars
One of favorite dishes to get out! I love that I can make this at home and feel good about the ingredients I put in it!

Reply
Jamie
Jamie August 14, 2019 - 5:39 pm

Thank you Suzy! This is one of my favorite dishes to order too! 😀

Reply
Pam Greer August 13, 2019 - 11:15 am

5 stars
This recipe really does taste like the version from Panda Express – even better I think! We love this and will be making it all the time!

Reply
Jamie
Jamie August 14, 2019 - 5:38 pm

Thank you Pam! So happy to hear you loved it! 😀

Reply
Irina August 13, 2019 - 11:13 am

5 stars
I love this chicken / mushrooms and zucchini combo! Sounds delicious! Bookmarking for later.

Reply
Jordin August 13, 2019 - 10:18 am

5 stars
Yum, Im loving this mushroom recipe! It sounds so delicious and I need to try it out!

Reply
Emmeline August 13, 2019 - 10:06 am

5 stars
Oh I love this dish and am always annoyed here in Sweden that I can hardly never find it! will for sure try your recipe instead!

Reply
Jamie
Jamie August 13, 2019 - 10:14 am

Thank you Emmeline! Please do give it a try. It’s pretty similar to the restaurant version, if I say so myself. 😊

Reply
Dannii August 1, 2019 - 11:28 pm

5 stars
I have never had the real thing before, but this looks delicious. Can’t wait to try it.

Reply
Jamie
Jamie August 2, 2019 - 3:32 pm

I hope you enjoy it! It’s pretty close to the real thing!

Reply
Natalie August 1, 2019 - 10:41 pm

5 stars
Oh my goodness my mouth is watering! Looks so delicious! I love chicken and mushrooms together!

Reply
Jamie
Jamie August 2, 2019 - 3:31 pm

Thank you Natalie! Such a good combo right?

Reply
Kelly Anthony August 1, 2019 - 8:20 pm

5 stars
What a great copycat recipe. I love finding a great at home Chinese food recipe!

Reply
Jamie
Jamie August 2, 2019 - 3:30 pm

So glad you liked this copycat recipe! I’m always trying to create them at home. Let me know if there’s any others you’d like to see! 😊

Reply
Laura | Wandercooks August 1, 2019 - 6:45 pm

5 stars
Love this recipe, it worked perfectly and thanks for the tips to give the chicken plenty of space while cooking, it’s something I often forget. Next batch – going to try the szechuan chilli oil, love that tingly spice!

Reply
Jamie
Jamie August 2, 2019 - 3:29 pm

Thank you Laura! I’m so glad you loved this! I love that Szechuan tingly spice too! 😁

Reply
Krissy Allori August 1, 2019 - 6:27 pm

5 stars
Yay! I love this dish. I’m looking forward to recreating it.

Reply
Jamie
Jamie August 2, 2019 - 3:28 pm

Hope you like it Krissy!

Reply
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