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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!
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.
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.
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.
How to Make Panda Express Mushroom Chicken Copycat
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
- 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.
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.
Suggestions for Panda Express Mushroom Chicken Copycat:
- Options to make it spicy (affiliate links):
- Other veggies:
- carrots
- broccoli
- celery
- bamboo shoots
- water chestnuts
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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Panda Express Mushroom Chicken Copycat Recipe
Ingredients
- 1 lb chicken breast, thinly sliced, about ¼ inch thick
- 1 Tablespoon vegetable oil
- 2 cups mushrooms, sliced
- 1 zucchini, cut into half circles
- sesame seeds, for garnish
Chicken Marinade
- 1 Tablespoon soy sauce
- 1½ Tablespoon Shaoxing wine, can substitute cooking wine
- 2 teaspoon corn starch
- ½ teaspoon brown sugar
Sauce
- 3 Tablespoons chicken stock
- 1 Tablespoon soy sauce
- 1 Tablespoon oyster sauce
- 1½ teaspoon brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon Chinese black vinegar, can substitute rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- ¾ teaspoon ginger, grated
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.
- Combine all the ingredients for the sauce in a small bowl and set it aside.
- Heat a wok or pan over high heat. Wait until the pan is hot and then add the vegetable oil and 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I don’t like to use wine. What else can I substitute?
Hi Mary! You can substitute the wine for cooking sherry, sake, soju, or mirin. For a non-alcoholic substitute, I recommend chicken stock.
This is my t favorite dish at Panda Express as well Just made it and can’t stop eating it. Good thing I doubled the recipe. Added 2 teaspoons of garlic chili sauce for some heat. Delicious! Thank you.
Thank you Jeannie! So happy you enjoyed this. 🙂
Do you use any oil?
Hi Angelica, yes I add a tablespoon of oil to the pan before adding the chicken. I hope you enjoy it! 🙂
This was spectacular! I agree with the other commenter, what leftovers? 🙂
I did use thighs because we prefer them. Everyone in the family raved about this.
It puts Panda’s to shame in my opinion.
Do you just mix everything for the sauce together in a bowl then pour into the pan?
Hi Patricia! Yes just add all the sauce ingredients in a small bowl and pour it into the pan when it’s time. I updated the recipe card. Hope you like it! 🙂
How much avocado oil do you use when heating the pan?
We have been enjoying this meal about once a week now for a few months. Hubby and I take it in turns cooking it, and although neither of us are especially confident in the kitchen, this recipe never lets us down. DELICIOUS!
Thanks Cam! So glad you and your husband enjoy this! 🙂
This is a keeper! Just like panda express and I’ll be making this a lot.
Thanks Denise! We make this a lot in my home too. So glad you enjoyed it!
I tried this recipe last night – I must admit, I haven’t been to Panda Express, so I didn’t have that to compare it too – however, I can’t imagine their version could be better than this delicious dish! It is our new favourite! I only had chicken thigh, but it worked really well, and the sauce is so full of flavour.
Leftovers? Ha! This was so yummy it disappeared quickly. I served with pan fried noodles and doubled the sauce so the noodles could soak up that yummiest. Definitely a keeper recipe for us.
Thanks Judi! That’s a great idea to serve this with noodles! So glad you enjoyed it! 🙂
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!
Thank you Suzy! This is one of my favorite dishes to order too! 😀
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!
Thank you Pam! So happy to hear you loved it! 😀
I love this chicken / mushrooms and zucchini combo! Sounds delicious! Bookmarking for later.
Yum, Im loving this mushroom recipe! It sounds so delicious and I need to try it out!
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!
Thank you Emmeline! Please do give it a try. It’s pretty similar to the restaurant version, if I say so myself. ?
I have never had the real thing before, but this looks delicious. Can’t wait to try it.
I hope you enjoy it! It’s pretty close to the real thing!
Oh my goodness my mouth is watering! Looks so delicious! I love chicken and mushrooms together!
Thank you Natalie! Such a good combo right?
What a great copycat recipe. I love finding a great at home Chinese food recipe!
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! ?
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!
Thank you Laura! I’m so glad you loved this! I love that Szechuan tingly spice too! ?
Yay! I love this dish. I’m looking forward to recreating it.
Hope you like it Krissy!