Craving the savory and wholesome flavors of Panda Express’s Mushroom Chicken? This homemade version brings all the deliciousness to your table with a few fresh ingredients and a quick cooking process. Tender chicken, earthy mushrooms, and crisp zucchini come together in a luscious sauce that’s packed with umami. Perfect for a weeknight dinner or a meal-prep favorite, this copycat recipe is a must-try for fans of Asian-inspired cuisine.
Ingredients
For the Stir-Fry
- 1 lb chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil (for frying)
- 1 cup zucchini, sliced into half-moons
- 1 cup white button mushrooms, sliced
For the Marinade :
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
For the Sauce :
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- ¼ cup chicken broth
- 1 teaspoon cornstarch (for thickening)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken thighs, soy sauce, cornstarch, and sesame oil. Mix well to coat the chicken and let it marinate for at least 15 minutes.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, chicken broth, and cornstarch. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it is fully cooked and slightly browned, about 5–7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced zucchini and mushrooms, cooking until they are tender but still crisp, about 4–5 minutes.
- Combine and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well. Let it cook for 2–3 minutes, or until the sauce thickens and evenly coats the chicken and vegetables.
- Serve: Serve the Mushroom Chicken hot with steamed white rice or noodles for a complete meal.
Conclusion
This Panda Express Mushroom Chicken copycat recipe is a quick and easy way to enjoy your favorite restaurant dish at home. With tender chicken, fresh vegetables, and a rich sauce, it’s the perfect blend of savory flavors and wholesome ingredients. Give it a try and savor the comfort of a restaurant-quality meal made in your own kitchen!
Homemade Panda Express Mushroom Chicken: A Simple and Delicious Copycat Recipe
This homemade Panda Express Mushroom Chicken recipedelivers tender chicken, earthy mushrooms, and zucchini in a rich, umami-packedsauce. Quick to make and perfect for a family dinner or meal prep, it’s adelicious alternative to takeout.
Ingredients
For the Stir-Fry
- 1 lb chicken thighs cut into bite-sized pieces
- 2 tablespoons vegetable oil for frying
- 1 cup zucchini sliced into half-moons
- 1 cup white button mushrooms sliced
For the Marinade :
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
For the Sauce :
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- ¼ cup chicken broth
- 1 teaspoon cornstarch for thickening
Instructions
- Marinate the Chicken: In a bowl, combine the chicken thighs, soy sauce, cornstarch, and sesame oil. Mix well to coat the chicken and let it marinate for at least 15 minutes.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, chicken broth, and cornstarch. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it is fully cooked and slightly browned, about 5–7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced zucchini and mushrooms, cooking until they are tender but still crisp, about 4–5 minutes.
- Combine and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well. Let it cook for 2–3 minutes, or until the sauce thickens and evenly coats the chicken and vegetables.
- Serve: Serve the Mushroom Chicken hot with steamed white rice or noodles for a complete meal.