I’ve always loved recreating restaurant-style dishes at home, especially when it comes to Asian-inspired flavors. This Panda Express Mushroom Chicken recipe has been one of my favorite takeout-style meals to prepare in my own kitchen. It’s a perfect balance of tender chicken, earthy mushrooms, and crisp zucchini, all coated in a savory garlic and ginger sauce that tastes just like the one from Panda Express—but fresher and lighter. Every time I cook it, the aroma fills my kitchen and instantly reminds me why I prefer homemade meals that capture the same flavor and texture of popular restaurant favorites.

Why You Will Love This Recipe
You’ll love this recipe because it’s not only packed with flavor, but also incredibly simple to make. The chicken stays juicy, the vegetables remain crisp, and the sauce coats everything beautifully. It’s a wholesome, delicious dish that can be made in less than 30 minutes, making it perfect for busy weeknights. Plus, the ingredients are easy to find and quite affordable, so you can enjoy a takeout-quality dinner at home without spending extra money.

Versatile
This mushroom chicken recipe is highly versatile. You can serve it with steamed rice, fried rice, or noodles. You can even make it healthier by serving it over brown rice or cauliflower rice. If you like a bit of spice, a touch of chili paste or crushed red pepper can easily elevate the dish. It’s also easy to adjust the vegetables—broccoli, bell peppers, or snap peas can be great additions or substitutes depending on what you have available.

Affordable
One of the best parts of this dish is how cost-effective it is. The main ingredients—chicken breast, mushrooms, and zucchini—are simple and inexpensive, yet they come together to create something flavorful and satisfying. With just a few pantry staples like soy sauce, garlic, and cornstarch, you can turn everyday ingredients into a restaurant-quality meal that serves your whole family.

Ingredients for the Recipe

1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
1 cup mushrooms, sliced (button or cremini)
1 medium zucchini, halved lengthwise and sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons vegetable oil
2 tablespoons water (for sauce mixture)
Salt and pepper to taste

This dish is light, flavorful, and wonderfully balanced, making it a go-to recipe for anyone who loves quick, healthy, and delicious Asian-inspired meals.

How to Prepare This Recipe

Preparing Panda Express Mushroom Chicken at home is easier than you might think, and the process ensures every bite is bursting with flavor. By following these step-by-step instructions, you can recreate this restaurant favorite with minimal effort, and it’s perfect for busy weeknights or casual dinners with family and friends.

Step-by-Step Instructions for Preparation

Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Slice the chicken breast into bite-sized pieces, making sure each piece is uniform in size to ensure even cooking. Clean and slice the mushrooms and zucchini. Mince the garlic and ginger, which will form the aromatic base of your sauce. Preparing everything in advance makes the cooking process smooth and quick, allowing you to focus on cooking rather than chopping while the pan is hot.

Step 2: Make the Sauce
In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 teaspoon of cornstarch, and 2 tablespoons of water. Whisk thoroughly until the cornstarch dissolves completely. This sauce mixture will thicken beautifully when added to the hot pan, coating the chicken and vegetables evenly. The balance of umami, saltiness, and subtle sweetness gives the dish its signature flavor.

Step 3: Cook the Chicken
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Avoid overcrowding the pan to ensure the chicken sears properly instead of steaming. Cook for about 5–6 minutes, stirring occasionally, until the chicken turns golden brown and is fully cooked. Season lightly with salt and pepper to taste.

Step 4: Sauté the Vegetables
Remove the cooked chicken from the pan and set it aside. In the same pan, add the mushrooms and zucchini. Sauté for 3–4 minutes until the vegetables are tender but still crisp. Then add the minced garlic and ginger, cooking for an additional 30 seconds to release their aroma without burning. The vegetables should remain vibrant in color, creating a visually appealing dish.

Step 5: Combine Chicken and Sauce
Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the mixture. Stir constantly for 1–2 minutes until the sauce thickens and coats the chicken and vegetables evenly. Make sure every piece of chicken and each slice of vegetable is glazed with the sauce.

Step 6: Adjust and Serve
Taste the dish and adjust seasoning if necessary. If you prefer a slightly sweeter flavor, add a small amount of sugar or honey. For a more robust taste, a splash of extra soy sauce can be added. Serve immediately over steamed white rice, fried rice, or noodles. Garnish with chopped green onions or sesame seeds for added texture and presentation.

Quick and Easy Tips

Pre-cutting the chicken and vegetables reduces total cooking time.
Use a large skillet or wok to prevent overcrowding, which ensures better searing.
The sauce can be made ahead and stored in the refrigerator for up to two days, allowing you to prepare this dish even faster.

Customizable Options
This recipe is very versatile. You can swap zucchini for broccoli, bell peppers, or snap peas depending on your preference. For a slightly spicier version, add crushed red pepper or a dash of chili paste while sautéing. You can also substitute chicken breast with chicken thighs for juicier pieces.

Popularity Factor
This dish is a crowd-pleaser because it combines tender chicken, perfectly cooked vegetables, and a flavorful sauce that appeals to almost everyone. It’s suitable for family dinners, casual gatherings, or even meal prep for the week.

With these steps, you’ll have a restaurant-quality Panda Express Mushroom Chicken ready in no time. The process is simple, flexible, and designed to ensure maximum flavor with minimal effort.

Panda Express Mushroom Chicken Copycat

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This Panda Express Mushroom Chicken recipe brings the delicious flavors of a restaurant favorite right to your kitchen. With tender chicken, earthy mushrooms, crisp zucchini, and a savory garlic-ginger sauce, it’s perfect for a quick weeknight dinner or meal prep. The recipe is versatile, customizable, and easy to make, providing a wholesome, satisfying meal for the whole family.

Author: Lura Skye
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 4 1x

Instructions

Slice chicken, mushrooms, and zucchini; mince garlic and ginger.
In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, and water. Whisk until smooth.
Heat oil in a skillet or wok over medium-high heat. Cook chicken in a single layer for 5–6 minutes until golden and fully cooked. Season lightly with salt and pepper. Remove chicken from pan.
In the same pan, sauté mushrooms and zucchini for 3–4 minutes until tender-crisp. Add garlic and ginger; cook 30 seconds until fragrant.
Return chicken to the pan. Pour sauce over the mixture, stirring constantly for 1–2 minutes until thickened and evenly coated.
Taste and adjust seasoning. Serve immediately over rice or noodles. Garnish with green onions or sesame seeds if desired.

Notes

Use chicken thighs for juicier meat.

Swap zucchini for broccoli, bell peppers, or snap peas.

Adjust spice level with chili paste or crushed red pepper.

Sauce can be prepared ahead and stored for up to 2 days.

FAQs

Q1: Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs are a great alternative. They stay juicier and more tender than chicken breast, which adds extra flavor. Just make sure to cut them into bite-sized pieces for even cooking.

Q2: Can I make this recipe ahead of time?
Absolutely. You can prepare the chicken and vegetables separately and store them in airtight containers in the refrigerator for up to two days. When ready to serve, reheat gently in a skillet and add the sauce to maintain the fresh flavor and texture.

Q3: Can I use frozen vegetables?
Yes, but make sure to thaw and drain them properly to avoid excess moisture in the pan, which can make the sauce watery. Fresh vegetables are preferred for the best texture and taste.

Q4: How can I make the sauce thicker?
If you prefer a thicker sauce, increase the cornstarch slightly or cook the sauce for an extra minute while stirring continuously. The heat will help it thicken without altering the flavor.

Q5: Is this recipe gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce and ensure oyster sauce is gluten-free. This way, you can enjoy all the flavor safely.

This FAQ section addresses the most common concerns and ensures your Panda Express Mushroom Chicken comes out perfectly every time.