Panda Express Mushroom Chicken Copycat
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.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
- 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
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.