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Skillet of Panda Express Mushroom Chicken with zucchini.
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4.87 from 15 votes

Panda Express Mushroom Chicken (Copycat Recipe)

This Panda Express Mushroom Chicken made at home tastes even better than the restaurant's popular dish! Plus the tender chicken, hearty mushrooms and signature sauce is done faster than you can get take-out.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: Chinese
Keyword: Mushroom Chicken
Servings: 4 servings
Calories: 563kcal
Author: Erica Walker

Ingredients

  • 2 pounds boneless skinless chicken thighs or breasts
  • ⅓ cup cornstarch
  • 5 tablespoons olive oil, divided
  • 1 cup white mushrooms, sliced
  • 2 tablespoons soy sauce
  • ½ pound zucchini, cut into ½-inch pieces

Ginger Soy Sauce

  • 1 cup chicken broth
  • ¼ cup soy sauce
  • 2 tablespoons white cooking wine
  • 2 tablespoons rice vinegar
  • 2 teaspoons crushed garlic
  • 2 teaspoons grated or finely chopped fresh ginger
  • 1 teaspoon brown sugar
  • 3 tablespoons cornstarch
  • ¼ cup water

Instructions

  • Cut chicken into bite-sized pieces and toss in cornstarch until each piece is well coated. Set aside.
    Bowl of cut up pieces of chicken coated with corn starch.
  • Heat 3 tablespoons olive oil over medium heat in large skillet or wok.
    Skillet with hot oil.
  • Add chicken pieces to skillet one at a time, spacing them apart far enough that they aren't touching. Cook for about 5-6 minutes per side or until the outside of the chicken is golden brown and is cooked through all the way. 
    Skillet with cut up pieces of chicken cooking.
  • Remove cooked chicken from skillet, cover, and set aside. Wipe skillet clean. Place skillet back on stovetop over medium-high heat and add remaining 2 tablespoons oil.
    Bowl of cooked chicken pieces.
  • Add mushrooms and soy sauce. Saute for about 1 minute. Add zucchini and saute until the zucchini is just cooked through. Do not overcook; the zucchini should still have some bite to it.
    Mushrooms, zucchini, and soy sauce in a pan for Panda Express Mushroom Chicken.
  • Add chicken back to the skillet and stir in the ginger soy sauce until chicken and veggies are all covered in sauce.
    Skillet of Panda Express Mushroom chicken.
  • Serve immediately with rice or chow mein.
    Chopsticks resting on a plate with rice and Panda Express Mushroom Chicken. Spring rolls, rice and soy sauce on the side.

Ginger Soy Sauce

  • Combine chicken broth, soy sauce, white wine, rice vinegar, garlic, ginger, and brown sugar in a small saucepan. Bring to a simmer. Cook for about 5 minutes, stirring often.
    Pan with ingredients for ginger sauce.
  • In a small bowl, stir cornstarch and water together. Slowly add the mixture to the sauce, whisking constantly until the sauce thickens. You may not need all of the cornstarch mixture. Remove from heat and set aside until ready to use.
    Pan of thickened ginger garlic sauce.

Video

Notes

Feel free to add additional ingredients! Here are some ideas.
  • Broccoli
  • Green bell pepper
  • Carrots
  • Diced onions or a sprinkle of onion powder
  • Green beans
  • Fresh parsley, fresh thyme, or other fresh herbs
  • Sesame seeds
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Nutrition

Calories: 563kcal | Carbohydrates: 27g | Protein: 49g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 215mg | Sodium: 1739mg | Potassium: 877mg | Fiber: 1g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 15.3mg | Calcium: 39mg | Iron: 3.3mg