Panda Express Mushroom Chicken

Copycat Panda Express Mushroom Chicken is ready in 30 minutes and great for a weeknight dinner! Save some money, skip takeout and make this at home!


Mushroom Chicken on a plate with fried rice.


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Panda Express Mushroom Chicken on a plate with a light background.


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If you're looking to save some money, skip takeout and give this copycat mushroom chicken a try! Serve with white rice, fried rice or sesame noodles for a delicious, homemade dinner.

The sauce ingredients may be an investment initially, but you'll be able to use them for so many recipes, which is saving money in the long run. This recipe makes four servings, but can easily be doubled if you want leftovers or to use for meal prepping.

The sauce is slightly sweet, savory, and addictive, coating the chicken and veggies perfectly. It's ready in 30 minutes, making it perfect for busy weeknights!


Looking for more take out at home recipes? Try this Chicken Fried Rice or Sweet and Sour Chicken!


Keep scrolling for the full printable recipe 💙


Panda Express Mushroom Chicken in a wok.


You can add or substitute with these ingredients:


  • use shrimp, sliced pork or beef instead of chicken
  • use cremini mushrooms instead of white
  • add crushed red pepper flakes
  • use any fresh veggies instead of zucchini and mushrooms (broccoli, onion, bell pepper, summer squash, peas, carrots, celery, sprouts, baby corn, water chestnuts, etc.)
  • add a little heat: slice a jalapeno, Thai chile, or serrano pepper, then add to the pan with the ginger and garlic.

Recipe tips:

  • If you use other veggies or meat, keep the measurements the same so you have enough sauce.
  • Refrigerate leftovers in an airtight container for up to three days. Reheat in a skillet or microwave until warmed through. Freeze leftovers for up to 3 months.


Panda Express Mushroom Chicken on a plate with fried rice.
Yield 4 servings
Author Hot Eats and Cool Reads
Prep time
15 Min
Cook time
15 Min
Total time
30 Min

Panda Express Mushroom Chicken

Ingredients

  • For the sauce:
  • 1/4 cup chicken broth
  • 3 tablespoons light brown sugar, packed
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon seasoned rice vinegar
  • 2 teaspoons cornstarch
  • For the chicken:
  • 3 tablespoons vegetable oil, divided
  • 1 pound boneless skinless chicken breast, cut into 1/4 inch slices
  • 1 tablespoon reduced sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons cornstarch
  • 8 ounces white mushrooms, thinly sliced
  • 2 cups medium sliced zucchini
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • sesame seeds for garnish, optional
  • thinly sliced green onions for garnish, optional

Instructions

  1. In a small bowl, stir together the chicken broth, brown sugar, soy sauce, oyster sauce, rice vinegar, and cornstarch, and set aside.
  2. Place the sliced chicken in a medium bowl. Add the soy sauce, garlic powder, and onion powder, and toss to combine. Add the cornstarch and stir to combine, so the chicken is coated and set aside.
  3. In a wok or large skillet over medium-high heat, add 1 tablespoon of the oil. Once hot, add the chicken to the pan and flatten it out into a single layer. Let it sit for 30 seconds to a minute to get a sear on the bottom. Start tossing the chicken around and letting it sear until it is cooked through, 5-6 minutes. Set it on a plate.
  4. Add another tablespoon of oil and sear the mushrooms, constantly stirring, until they begin to soften for about 2 minutes. Place them on the plate with the chicken.
  5. Add the remaining oil and sear/cook the zucchini, constantly stirring, until tender-crisp, 2-3 minutes. Place the zucchini on the plate with the chicken and mushrooms.
  6. Add the ginger and garlic to the skillet, and cook until fragrant, 30 seconds. Add the sauce, stir it around, and as soon as it starts to bubble, add all the ingredients back to the pan and coat in the sauce.
  7. Let it simmer for 1-2 minutes until warmed through, and the sauce is thickened.
  8. Serve immediately garnished with sesame seeds and/or green onions, if desired.

Nutrition Facts

Calories

326.41

Fat

14.63 g

Sat. Fat

2.42 g

Carbs

20.48 g

Fiber

1.77 g

Net carbs

18.71 g

Sugar

11.67 g

Protein

28.8 g

Sodium

897.08 mg

Cholesterol

72.87 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



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Panda Express Mushroom Chicken in a wok.


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