Better Than Takeout: Panda Express Mushroom Chicken in 20 Minutes!
Craving Panda Express but want something fresher, healthier, and just as delicious?
This Mushroom Chicken copycat is your answer! Juicy, pan-seared chicken, tender mushrooms, and crisp zucchini are coated in a rich, garlicky soy-ginger sauce that clings to every bite.
The best part? It’s ready in just 20 minutes using simple pantry staples! 🍜🔥
Say goodbye to soggy takeout and hello to a homemade classic that’s faster than delivery—
and way more satisfying!
For Mushroom Chicken
- Chicken Breast – Thinly sliced for quick cooking and a tender texture.
- Vegetable Oil – Used for pan-frying the chicken to golden perfection.
- Mushrooms – Adds a deep, umami flavor and soaks up the delicious sauce.
- Zucchini – Brings a fresh crunch and balances the dish with a mild sweetness.
- Sesame Seeds – A final garnish for a slight nuttiness and added texture.
For Chicken Marinade
- Soy Sauce – Infuses the chicken with a savory, umami base.
- Apple Cider Vinegar – Adds depth of flavor.
- Cornstarch – Helps tenderize the chicken and gives it a silky coating.
- Brown Sugar – A touch of sweetness to balance the marinade.
For the Sauce
- Chicken Stock – Forms the rich base of the sauce.
- Soy Sauce – Enhances the overall umami and saltiness.
- Oyster Sauce – Adds a deep, savory richness.
- Brown Sugar – Balances out the salty and tangy flavors.
- Cornstarch – Thickens the sauce to coat every bite.
- Chinese Black Vinegar – Gives a hint of tang (can use rice vinegar instead).
- Sesame Oil – Adds a nutty aroma to the final dish.
- Garlic & Ginger – The flavor power duo that brings warmth and depth.
Homemade Panda Express Mushroom Chicken
Ingredients
Main Ingredients
- 1 lb chicken breast, thinly sliced (about ¼ inch thick)
- 1 tbsp vegetable oil
- 2 cups mushrooms, sliced
- 1 zucchini, cut into half-moon slices
- Sesame seeds (for garnish)
Chicken Marinade
- 1 tbsp soy sauce
- 1 tsp apple cider vinegar
- 2 tsp cornstarch
- ½ tsp brown sugar
Sauce
- 3 tbsp chicken stock
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1½ tsp brown sugar
- 1 tsp cornstarch
- 1 tsp Chinese black vinegar (or substitute with rice vinegar)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- ¾ tsp ginger, grated
Instructions
Marinate the Chicken
- In a medium bowl, mix the marinade ingredients.
- Add the sliced chicken and coat evenly. Let it marinate for at least 30 minutes (or overnight for best results).
Prepare the Sauce
- In a small bowl, whisk together all sauce ingredients. Set aside.
Cook the Chicken
- Heat a wok or pan over high heat.
- Once hot, add vegetable oil and place the chicken in a single layer (without the marinade).
- Sear without stirring for 30 seconds to 1 minute until golden brown. Flip and repeat on the other side. Remove from the pan.
Cook the Vegetables
- In the same pan, add mushrooms and zucchini. Stir-fry for 2-3 minutes until slightly tender.
Combine Everything
- Lower the heat to medium and return the chicken to the pan.
- Stir the sauce (cornstarch may settle) and pour it over the chicken and vegetables. Use half the sauce if you prefer a lighter coating.
- Stir-fry for another 1-2 minutes until the sauce thickens.
Serve & Enjoy
- Sprinkle sesame seeds on top and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan over medium heat for the best texture.
1. Can I use chicken thighs instead of chicken breasts?
Absolutely! If you love a juicier, more flavorful piece of meat, chicken thighs are a great alternative. Just keep them sliced thin for quick cooking, and they’ll hold up beautifully in the stir-fry!
2. How do I make this recipe gluten-free?
To make the dish gluten-free, simply swap out the soy sauce for a gluten-free version or tamari. Also, make sure your oyster sauce is gluten-free. It’s an easy adjustment and still delivers all the flavors!
4. Can I add more vegetables?
Of course! Feel free to mix in your favorite veggies like broccoli, snap peas, or baby corn. Add them to the pan with the mushrooms and zucchini, and they’ll cook up perfectly.
5. Can I prepare the sauce ahead of time?
Yes, prepping the sauce in advance is a great idea! It’ll save you time when cooking, and the flavors will meld even more, making the dish taste even better when you’re ready to stir-fry.
