Copycat Panda Express Mushroom Chicken
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Panda Express Mushroom Chicken is a delicious and easy copycat recipe to make because it’s ready in just 15 minutes!! That is golden for a weeknight meal – and faster than ordering takeout!
What You Will Love About Mushroom Chicken
I love this Panda Express mushroom chicken copycat recipe because it’s packed with veggies. Loaded with mushrooms and zucchini – plus quick fried tender chicken breasts – and then tossed in a super simple Asian soy ginger sauce.
Panda Express Mushroom Chicken Ingredients
This mushroom chicken is delicious and if you have the Asian pantry staples – you can make it in just 15 minutes! Here’s what you need:
- 1 pound boneless skinless chicken breasts
- 3 tablespoons corn starch
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 2 cups button mushrooms
- 1 medium zucchini
Panda Express Sauce Ingredients – I love the flavor of this sauce! It’s not super salty or heavy – it’s just a nice light stir-fry sauce!
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tablespoon rice vinegar wine
- 2 teaspoons brown sugar
- 2 tbsp minced garlic
- ½ teaspoon ground ginger
How to Make Mushroom Chicken
You’ll just need a large skillet for this quick recipe that takes just 15 minutes of cook time!
- Slice chicken into bite-size slices (about 1/4 inch slices) and toss with corn starch in a plastic zipper bag.
- Heat the canola and sesame oil together in a large non-stick skillet or wok on medium-high heat.
- Add chicken and sear until browned, about 2-3 minutes on each side.
- Remove chicken from the pan and set aside in a dish
- Turn the heat up to high and add in mushrooms and zucchini. Cook 3-5 minutes until vegetables soften.
- Turn heat to medium-low and add the chicken pieces back in and toss together.
- In a medium bowl, whisk together all sauce ingredients.
- Feel free to take a quick taste of the sauce – if you want to add a little heat – sprinkle in red pepper flakes.
- Add sauce to the skillet and toss to coat. Stir until sauce thickens, about 2-3 minutes.
- Serve with rice and garnish with a sprinkle of sesame seeds
- My Cauliflower Rice recipe would be a great pairing!
Tips, Tricks & FAQs
Panda Express Mushroom Chicken has 170 calories – not including any rice. This recipe has 210 calories – so pretty close!
If you make sure to get gluten-free soy sauce and oyster sauce – then yes it is.
Store leftovers in airtight containers and refrigerate up to a week – or freeze up to three months. Reheat in the microwave for 2 minutes. I like to make extra rice and parse it out with the rice for easy to nuke meals.
Variations
- More Veggies – Feel free to add more veggies like onion, carrots and broccoli
- Different Protein – Thinly sliced beef or shrimp would also be delicious in this Panda Express recipe. You could also use boneless, skinless chicken thighs if you like those better!
- Heat – If you like your dinner spicy, add red pepper flakes to the sauce for a little kick
More Copycat Chicken Recipes
- Applebee’s Orange Chicken Bowl
- Panera Mediterranean Warm Grain Bowl
- Cheesecake Factory Chipotle Chicken Pasta
More Stir Fry Recipes
Panda Express Mushroom Chicken
Equipment
Ingredients
- 1 lb boneless skinless chicken breasts cut into thin bite-size slices
- 3 tbsp corn starch
- 1 tbsp canola oil
- 1 tbsp sesame oil
- 2 cups button mushrooms sliced
- 1 medium zucchini cut in 1/4-1/2 inch slices
Asian Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine vinegar
- 2 tsp brown sugar
- 2 tbsp minced garlic
- 1/2 tsp ground ginger
Instructions
- Slice chicken into bite-size slices (about 1/4 inch slices) and toss with corn starch in a plastic zipper bag.1 lb boneless skinless chicken breasts, 3 tbsp corn starch
- Heat the canola and sesame oil together in a large non-stick skillet or wok on medium-high heat.1 tbsp canola oil, 1 tbsp sesame oil
- Add chicken and sear until browned, about 2-3 minutes on each side.
- Remove chicken from the pan and set aside in a dish
- Turn the heat up to high and add in mushrooms and zucchini. Cook 3-5 minutes until vegetables soften.2 cups button mushrooms, 1 medium zucchini
- Turn heat to medium-low and add the chicken pieces back in and toss together.
- In a medium bowl, whisk together all sauce ingredients.Feel free to take a quick taste of the sauce – if you want to add a little heat – sprinkle in red pepper flakes.2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice wine vinegar, 2 tsp brown sugar, 2 tbsp minced garlic, 1/2 tsp ground ginger
- Add sauce to the skillet and toss to coat. Stir until sauce thickens, about 2-3 minutes.
- Serve with rice and garnish with a sprinkle of sesame seeds
