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Panda Express Mushroom Chicken

Panda Express Mushroom Chicken - recipe card
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Tender chunks of chicken and earthy mushrooms in a glossy, savory-sweet sauce with a hint of sesame. This quick stir-fry delivers the iconic Panda Express flavor at home, with crisp-tender zucchini and bell pepper for texture.

Ingredients

Scale
  • For the Marinade:
  • 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces (about 1-inch cubes)
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1/4 tsp ground white pepper (optional)
  • For the Sauce:
  • 2 tbsp oyster sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp packed brown sugar
  • 1/2 cup low-sodium chicken broth
  • 1 tsp toasted sesame oil
  • For the Stir-Fry:
  • 2 tbsp vegetable oil or canola oil, divided
  • 1 tsp fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 1/2 medium yellow onion, sliced into thin wedges
  • 8 oz cremini or white button mushrooms, stems trimmed and sliced 1/4-inch thick
  • 1 medium zucchini, halved lengthwise and sliced into half-moons about 1/4-inch thick
  • 1/2 red bell pepper, sliced into thin strips
  • For the Slurry:
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Instructions

  1. In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, and white pepper if using. Toss well to coat evenly. Let marinate at room temperature for 15 minutes while you prepare the sauce and vegetables. This marinade tenderizes the chicken and helps the meat brown and stay juicy during cooking.
  2. In a small bowl, whisk together the oyster sauce, 1 tbsp soy sauce, brown sugar, chicken broth, and 1 tsp sesame oil until the sugar is dissolved. Set the sauce aside. In another small bowl, stir the 1 tbsp cornstarch with 2 tbsp cold water to make a slurry; this will thicken the sauce at the end.
  3. Heat a wok or a large 12-inch skillet over high heat and add 1 tbsp of vegetable oil. When the oil shimmers and just begins to smoke, add the chicken pieces in a single layer (do not overcrowd; work in two batches if necessary). Cook without moving for 1 minute to get a good sear, then stir-fry for another 1-2 minutes until the chicken is golden brown on the outside and just cooked through (165°F internal). Transfer the chicken to a clean plate.
  4. Reduce the heat to medium-high and add the remaining 1 tbsp vegetable oil. Add the ginger and garlic and stir-fry for about 15 seconds until fragrant, being careful not to burn them. Add the onion slices and stir-fry for 30 seconds, then add the mushrooms. Cook for 2-3 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown at the edges.
  5. Add the zucchini and bell pepper strips. Stir-fry for 1 minute until the vegetables are bright and just tender-crisp. Return the cooked chicken to the wok. Pour the sauce evenly over the chicken and vegetables. Bring the sauce to a boil, stirring constantly.
  6. Give the cornstarch slurry a stir and drizzle it into the wok while stirring. Continue to cook for 30-45 seconds until the sauce thickens to a glossy, coat-the-spoon consistency. Remove from heat. Taste and adjust seasoning with a pinch of salt or a dash of soy sauce if desired. Serve immediately over steamed white rice or noodles.
  7. For best results, keep all ingredients prepped and within reach because stir-frying moves fast. Do not skip the marinating step — even 15 minutes makes a noticeable difference in flavor and texture. If your wok or skillet is not large enough, cook the chicken in two batches to avoid steaming instead of searing.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a nonstick skillet over medium heat with a splash of water or chicken broth to restore the sauce, or microwave in 30-second bursts stirring in between. Freeze in a sealed container for up to 2 months; thaw overnight in the fridge and reheat as directed. The sauce may thin slightly upon reheating – stir in an additional cornstarch slurry (1 tsp cornstarch + 1 tsp water) if needed.

Nutrition

Keywords: panda express mushroom chicken, copycat panda express, mushroom chicken stir fry, Chinese American chicken, quick weeknight dinner, chicken and mushroom recipe, stir fry sauce, easy Asian chicken, 20 minute dinner, homemade takeout

Find it online: https://copycatkitchenco.com/panda-express-mushroom-chicken/