Panda Express Mushroom Chicken Recipe To Make at Home

Panda Express mushroom chicken is one of those crowd-pleasing dishes that feels just as satisfying made at home as it does from your favorite fast-casual spot.

Rich, savory, and deeply comforting, it has earned a loyal following for good reason.

Recreating it in your own kitchen gives you full control over every bite, making the experience even more rewarding.

It suits a busy weeknight just as well as a relaxed weekend dinner, fitting naturally into almost any occasion.

With simple preparation and bold results, you can impress anyone who sits down at the table.

Jump into the recipe below and see just how easy homemade can taste.

Why Should You Try Panda Express Mushroom Chicken

• Restaurant Quality At Home: You can recreate that savory Panda Express taste in your own kitchen without ordering takeout, and the marinade technique gives your chicken the same tender texture you get from a restaurant.
• Flexible Serving Options: Your family gets choices since you can serve this over rice, noodles, or even in lettuce cups depending on what fits your meal that day.
• Manageable Cooking Process: The steps move quickly once you start cooking, and because you marinate the chicken ahead of time, you handle most of the prep work before you even turn on the heat.
• Vegetable-Packed Meal: You get mushrooms and zucchini built right into the dish, so your dinner includes vegetables without needing extra side dishes or convincing anyone to eat them.

Ingredients That Build Panda Express Mushroom Chicken Flavor

• Soy Sauce (1 tablespoon): Adds salty, umami flavor to season your chicken.
• Shaoxing Wine (1 1/2 tablespoons): Brings depth and complexity to your marinade.
• Cornstarch (2 teaspoons): Helps your chicken develop a light, crispy exterior.
• Brown Sugar (1/2 teaspoon): Balances the salty and savory elements in your marinade.
• Chicken Breast (1 pound, thinly sliced): Serves as your main protein, sliced about 1/4 inch thick for even cooking.

• Chicken Stock (3 tablespoons): Forms the base of your sauce with light, savory flavor.
• Soy Sauce (1 tablespoon), Oyster Sauce (1 tablespoon): Deliver rich umami and depth to your sauce.
• Brown Sugar (1 1/2 teaspoons): Adds a touch of sweetness to balance your sauce.
• Cornstarch (1 teaspoon): Thickens your sauce to coat everything evenly.
• Chinese Black Vinegar (1 teaspoon): Provides a subtle tangy note without overpowering heat.
• Sesame Oil (1 teaspoon): Gives your finished dish a toasted, aromatic finish.
• Garlic (2 cloves, minced), Ginger (3/4 teaspoon, grated): Build aromatic layers of flavor throughout your dish.

• Vegetable Oil (1 tablespoon): Heats up to cook your chicken and vegetables properly.
• Mushrooms (2 cups, sliced): Absorb the sauce and add an earthy, tender texture to your plate.
• Zucchini (1): Adds freshness and slight crunch when cooked briefly.
• Sesame Seeds: Garnish your finished dish for visual appeal and a light nutty crunch.

Panda Express Mushroom Chicken Cooking Tools Guide

• Medium-Sized Bowl: You’ll need this for marinating your chicken with soy sauce, Shaoxing wine, cornstarch, and brown sugar.
• Small Bowl: Keep a separate one handy for mixing your sauce ingredients together before adding them to the pan.
• Wok or Large Pan: This is where you do most of the cooking, so choose one that gives you enough space to sear the chicken and stir-fry your vegetables without crowding.
• Measuring Spoons: You’ll use these to portion out your seasonings accurately, from the soy sauce to the sesame oil.
• Measuring Cups: These help you get the right amounts of chicken stock and other liquid ingredients for your sauce.
• Knife: A sharp one makes slicing your chicken breast thinly and cutting your mushrooms and zucchini much easier.
• Cutting Board: Use this as your prep surface to slice everything before cooking begins.
• Wooden Spoon or Spatula: Either tool works well for stirring your chicken and vegetables as they cook without scratching your pan.
• Tongs: These are helpful for flipping chicken pieces and moving ingredients around during cooking.
• Small Spoon or Whisk: A quick stir with either one ensures your sauce cornstarch dissolves fully before you pour it into the pan.

How To Make Panda Express Mushroom Chicken

How To Improve Cooking Mushroom Chicken

• Marinate Chicken Overnight: Giving your chicken time in the fridge; even just 30 minutes, but ideally overnight; lets the soy sauce and cornstarch really penetrate the meat, making each piece tender and flavorful when you cook it.
• Dissolve Cornstarch Completely: Before adding your sauce to the pan, make sure the cornstarch is fully mixed into the liquid so you don’t end up with lumpy, uneven coating on the dish.
• Don’t Stir The Seared Chicken: Let your chicken sit untouched for about a minute after adding it to the hot pan so it develops that golden, crispy exterior that makes the dish taste restaurant-quality.
• Stir-Fry Vegetables At High Heat First: Cook your mushrooms and zucchini on high for a couple minutes to get them golden before lowering the heat, which keeps them from turning mushy and gives the dish better texture.
• Timing Matters With The Sauce: Once you pour the sauce in with the chicken and vegetables, keep stirring for just 1-2 minutes so it thickens properly and coats everything instead of sitting watery at the bottom of your pan.

Switch Things Up With Mushroom Chicken

• Beef and Mushroom Version: Swap the chicken breast for thin-sliced beef sirloin or flank steak in the same amount, keeping all other ingredients the same since beef takes on the savory sauce beautifully and cooks at the same quick pace as chicken.
• Tofu for Plant-Based Eating: Replace your chicken with 1 pound of extra-firm tofu pressed and cubed into bite-sized pieces, then press them gently with paper towels before marinating so they absorb the flavors without becoming soggy.
• Extra Vegetables Low-Carb Bowl: If you’re cutting carbs, skip the rice or noodles and add more mushrooms, broccoli florets, and bell peppers during the stir-fry step, letting you bulk up the dish with vegetables that fit your needs.
• Shrimp Quick Version: Use 1 pound of peeled medium shrimp instead of chicken and reduce cooking time to just 20 seconds per side since shrimp cooks faster, then combine with your vegetables and sauce right away for a lighter meal.

What To Serve Alongside Mushroom Chicken

• Serve Over Fluffy White Rice: This dish’s savory sauce clings beautifully to steamed rice, and the combination gives you a complete, satisfying meal that feels restaurant-quality at your table.
• Pair With A Light Beer Or Ginger Ale: The umami-rich sauce and tender chicken taste refreshing alongside something crisp, cutting through the richness without competing for attention.
• Add Crispy Chow Mein Noodles: Tossing your chicken and mushrooms over crispy noodles gives you textural contrast that makes each bite more interesting than rice alone.
• Make It A Lettuce Wrap Dinner: Serve the finished dish in butter lettuce or romaine leaves for a hands-on meal where your guests can build their own wraps and control their portions.

How To Store Extra Mushroom Chicken

• Keep marinated chicken in an airtight container on the lowest shelf of your fridge, where it stays coldest and away from other foods, for up to 24 hours before cooking.
• Store your sauce mixture in a small jar with a tight lid so you can shake it right before using, since the cornstarch settles at the bottom and needs recombining.
• Refrigerate leftover mushroom chicken in a sealed container for up to 3 days, and reheat it gently in a pan over medium heat with a splash of water to restore the sauce’s silky texture.
• Freeze cooked portions in freezer bags or containers for up to 2 months, then thaw in your fridge overnight and warm through before serving over fresh rice.

FAQs

Panda Express Mushroom Chicken Recipe

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4.6 from 35 reviews

• Total Time: 36-38 minutes
• Yield: 4 1x

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Description

Panda Express mushroom chicken pairs tender chicken pieces and earthy mushrooms in a savory sauce that tastes even better when you make it at home instead of waiting in line. Your kitchen will smell amazing as the simple ingredients come together, and you can adjust the flavors to match exactly what your family enjoys.

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Ingredients

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Chicken and Marinade:

• 1 tablespoon soy sauce
• 1.5 tablespoons Shaoxing wine
• 2 teaspoons cornstarch
• 0.5 teaspoon brown sugar
• 1 pound chicken breast, thinly sliced

Sauce:

• 3 tablespoons chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1.5 teaspoons brown sugar
• 1 teaspoon cornstarch
• 1 teaspoon Chinese black vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 0.75 teaspoon ginger, grated

Vegetables and Finishing:

• 1 tablespoon vegetable oil
• 2 cups mushrooms, sliced
• 1 zucchini, cut into half circles
• 1 tablespoon sesame seeds

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Instructions

1. Combine 1 tablespoon soy sauce, 1 1/2 tablespoons Shaoxing wine, 2 teaspoons cornstarch, and 1/2 teaspoon brown sugar in a medium bowl, then add your 1 pound of thinly sliced chicken breast and coat it thoroughly.
2. Refrigerate the chicken for at least 30 minutes, though letting it sit overnight gives your dish better flavor.
3. Whisk together 3 tablespoons chicken stock, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 1/2 teaspoons brown sugar, 1 teaspoon cornstarch, 1 teaspoon black vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, and 3/4 teaspoon grated ginger in a small bowl until the cornstarch dissolves completely.
4. Heat your wok or large skillet over high heat until it’s hot, then add 1 tablespoon vegetable oil and coat the surface evenly.
5. Place your marinated chicken in the pan in a single layer without crowding, and let it sit untouched for 30 seconds to 1 minute at high heat so the bottom browns.
6. Flip each piece and cook for another 30 seconds to 1 minute at high heat until both sides have color, then transfer the chicken to a plate.
7. Add your 2 cups sliced mushrooms and 1 sliced zucchini to the same pan and stir-fry over high heat for 2 to 3 minutes until they soften and take on light browning.
8. Return the cooked chicken to the pan, stir your sauce mixture once more, and pour it in while keeping the heat at medium.
9. Toss everything together for 1 to 2 minutes at medium heat until the sauce thickens and clings to your chicken and vegetables.
10. Sprinkle sesame seeds over your finished dish and serve it right away alongside steamed rice or noodles.

Notes

• Marinate your chicken overnight if possible, as this extra time helps the meat absorb more flavor and become more tender than the minimum 30 minutes.
• Slice your mushrooms and zucchini consistently so they cook at the same rate and your dish looks more polished.
• Don’t stir the chicken right away after adding it to the hot pan; letting it sit undisturbed for those first 30 seconds creates that golden, flavorful crust that makes this dish taste closer to the restaurant version.
• For a gluten-free version, swap the soy sauce and oyster sauce for tamari and coconut aminos, and the sauce will work just as well.

• Prep Time: 30 minutes (marinating)
• Cook Time: 6-8 minutes
• Category: Sautéed Chicken
• Method: Sautéing
• Cuisine: American-Chinese

Nutrition

• Serving Size: 4
• Calories: 180 kcal
• Sugar: 3 g
• Sodium: 620 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 2 g
• Protein: 23 g
• Cholesterol: 65 mg