Panda Express Mushroom Chicken Copycat

Introduction

Panda Express Mushroom Chicken Copycat delivers the same irresistible blend of tender chicken, crisp vegetables, and that mouthwatering garlicky sauce you love from the restaurant chain. Bringing this copycat recipe to your home means you can indulge in your takeout cravings using fresh, simple ingredients while tailoring the flavor to your own tastes.

Whether you’re craving a speedy weeknight dinner or looking to add a new favorite to your meal rotation, this dish balances savory, umami-rich sauce with crisp-tender veggies for a crowd-pleasing stir fry that rivals the original.

Why Try This Panda Express Mushroom Chicken Copycat?

This copycat is all about flavor and simplicity – juicy morsels of chicken are quickly seared, mushrooms absorb the savory soy-based sauce, and zucchini adds a bright, crunchy contrast. The result? Each bite is bursting with garlicky goodness and depth, with a glossy restaurant-style sauce coating every piece. Plus, you skip the extra oil and MSG commonly found in fast food, making it a wholesome family favorite.

Secrets to the Best Mushroom Chicken Copycat

Key to success is prepping your vegetables for quick, even cooking. Ingredient uniformity ensures the perfect stir-fry texture and allows every bite to soak up delicious sauce. Use a sturdy, nonstick skillet or wok for searing the chicken to juicy perfection. Prepping all your components in advance guarantees fast, stir-fried success.

For quick and precise vegetable slicing, try using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, which speeds up dicing and keeps everything evenly sized for the wok.

Step-by-Step to Panda Express Mushroom Chicken

1. **Velvet the Chicken:** Marinate chicken in a mixture of corn starch, soy sauce, and a dash of sesame oil for extra tenderness.
2. **Stir-Fry with Meaning:** Sear chicken in batches for a golden crust, then add sliced mushrooms and zucchini for a crisp-tender finish.
3. **Glossy Sauce Finish:** The homemade sauce, a mix of soy sauce, oyster sauce, ginger, garlic, and a hint of sugar, transforms the dish into Panda Express territory.

For an easy, nonstick stir-fry experience, reach for the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch—perfect for even browning and effortless cleanup.

Portioning, Serving, and Storing

Serve this mushroom chicken hot over fluffy steamed rice. To keep your portions fresh for lunch, pack them in a Bentgo Salad Container to enjoy the next day at work or on the go.

Cleanup is a breeze, too—line your prep area or storage containers with a bit of parchment from the Reynolds Kitchens Brown Parchment Paper Roll for easy transfer and minimal sticking.

Nutritional Information and Serving Size

This recipe serves four generous portions. Each serving typically contains around 250–300 calories, depending on the amount of oil used and whether you serve it with rice. Packed with lean protein, mushrooms, and zucchini, this stir-fry is a well-rounded, satisfying meal for any occasion.

Panda Express Mushroom Chicken Copycat (Recap)

Fast, vibrant, and loaded with savory-sweet flavor, this Panda Express Mushroom Chicken Copycat is a favorite that belongs in every cook’s repertoire. Enjoy the signature takeout experience at home—hot, fresh, and customizable to your preferences.

Instructions

1. In a bowl, combine the chicken, cornstarch, 1 tbsp soy sauce, and 1 tsp sesame oil. Toss well and let marinate for 10 minutes.
2. For even vegetable cuts, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to prep mushrooms and zucchini.
3. Heat the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium-high heat. Add the vegetable oil and swirl to coat.
4. Sear marinated chicken in a single layer, letting it brown for 2–3 minutes per side. Remove and set aside.
5. In the same pan, add remaining 1 tsp sesame oil. Toss in mushrooms and zucchini. Stir-fry for 3 minutes, until slightly golden and just-tender.
6. Add garlic and ginger. Sauté until fragrant, about 30 seconds.
7. Return chicken to the pan. Pour in oyster sauce, 2 tbsp soy sauce, rice vinegar, sugar, and chicken broth. Stir to combine, coating everything in the glossy sauce.
8. Simmer for 1–2 minutes until heated through and sauce thickens slightly. Taste and season with salt and pepper as needed.
9. Serve immediately over steamed rice. For portable leftovers, pack in a Bentgo Salad Container.

Cook and Prep Times

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes