Panda Express Mushroom Chicken Copycat

Why You’ll Love This Recipe

This Panda Express Mushroom Chicken Copycat brings the savory, umami-rich flavors of the popular takeout dish straight to your kitchen. Made with tender chicken breast, zucchini, and mushrooms in a light ginger-garlic soy sauce glaze, it’s a healthier and quicker alternative to takeout. Perfect for weeknight dinners or meal prep, this stir-fry is satisfying, flavorful, and better than fast food.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breast (thinly sliced)cornstarchsoy sauceoystersausesesame oilvegetable oilzucchinisliced mushrooms (white or cremini)garlicgingerbrown sugarwater

directions

Marinate the sliced chicken breast in 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 tablespoon cornstarch for 15-20 minutes.

In a small bowl, whisk together the sauce: 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 tablespoon brown sugar, and ¼ cup water. Set aside.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add the marinated chicken and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove and set aside.

In the same skillet, add a bit more oil if needed and stir-fry the mushrooms for 2-3 minutes.

Add zucchini, garlic, and ginger. Stir-fry for another 2-3 minutes until vegetables are just tender but still crisp.

Return the chicken to the pan. Pour in the sauce and stir everything together until evenly coated and heated through.

Let the sauce simmer for 1-2 minutes until slightly thickened.

Serve hot over steamed rice or noodles.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 10-12 minutesTotal time: 25-30 minutes

Variations

Swap zucchini with broccoli or snap peas for a different veggie twist.

Use chicken thighs instead of breast for a juicier bite.

Add a pinch of red pepper flakes for a spicy kick.

Replace oyster sauce with hoisin if preferred.

Garnish with green onions or sesame seeds for extra flavor.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in a skillet over medium heat or microwave in 30-second intervals until warm.To freeze, let cool completely and store in freezer-safe bags or containers for up to 2 months.

FAQs

Can I use frozen vegetables?

Yes, just thaw and drain before adding to avoid excess moisture.

Is this recipe gluten-free?

Use gluten-free soy sauce and oyster sauce to make it gluten-free.

Can I meal prep this dish?

Absolutely, it stores and reheats well for quick lunches or dinners.

Why is my sauce too thin?

Simmer for a bit longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken.

Do I have to marinate the chicken?

It’s recommended for tenderness and flavor but can be skipped if short on time.

What type of mushrooms work best?

White button or cremini mushrooms are ideal.

Can I add more vegetables?

Yes, bell peppers, carrots, or baby corn make great additions.

Does this taste exactly like Panda Express?

It’s very close, with fresh ingredients and no artificial additives.

Is it spicy?

Not as written, but you can easily add spice if desired.

Can I double the recipe?

Yes, just be sure to cook in batches to avoid overcrowding the pan.

Conclusion

Panda Express Mushroom Chicken Copycat is a quick, flavorful stir-fry that delivers the comforting taste of your favorite takeout with fresh, wholesome ingredients. It’s perfect for busy nights and customizable to your taste. Make it once, and it may just replace your next takeout order.

Print