✔ Updated · thigh meat, velveted chicken and a balanced ginger soy sauce
This copycat Panda Express mushroom chicken is tender chicken, meaty mushrooms and zucchini in a glossy garlic ginger soy sauce. It's on the table in 30 minutes, which beats waiting in the drive-thru line.
At a glance
The one tip that matters: Use chicken thighs and a screaming hot pan. Thighs stay juicy, and a hot wok browns the chicken and mushrooms instead of steaming them.
Why You'll Love This Mushroom Chicken
- Takeout flavor at home with a simple garlic, ginger and soy sauce.
- Juicy chicken thighs, coated lightly in cornstarch so they stay tender.
- 30 minutes, one wok, and great with rice or noodles.
What Is Panda Express Mushroom Chicken?
It's one of the lighter entrees on the Panda Express menu: bite-size chicken thigh, mushrooms and zucchini stir-fried in a savory ginger soy sauce. No batter, no deep-frying, just a quick, glossy stir-fry.
My copycat keeps it simple. A light cornstarch coat keeps the chicken tender, the mushrooms get a proper sear, and a balanced sauce of soy, oyster sauce and a pinch of sugar ties it together. My test for any copycat is whether it tastes like the one you remember, and this one is spot on with a bowl of rice.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Chicken thighs win. Thigh meat stays juicy in a fast, hot stir-fry. Breast works, but pull it the moment it hits 165°F or it dries out.
- Don't crowd the pan. Cook the chicken in a single layer, in batches if needed. Crowding drops the heat and the chicken steams instead of browning.
- Brown the mushrooms first. Give them 3 minutes of high heat before the zucchini goes in. That's where the deep, savory flavor comes from.
- Stir the sauce before pouring. Cornstarch settles to the bottom. A quick whisk keeps it smooth so it thickens evenly.
- Prep everything first. Once the wok is hot, this takes 10 minutes flat, so I line up every bowl by the stove before I turn on the heat.
Panda Express Mushroom Chicken (Copycat)
4
servings15
minutes15
minutes265
kcal30
minutesA copycat-style Panda Express mushroom chicken: bite-size chicken thighs coated lightly in cornstarch and soy, stir-fried with mushrooms and zucchini, then tossed in a glossy garlic, ginger and soy sauce. Ready in 30 minutes.
Ingredients
- For the Chicken
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon cornstarch
- For the Sauce
1/4 cup low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
- For the Stir-Fry
2 tablespoons vegetable oil, divided
8 oz button or cremini mushrooms, thickly sliced
1 medium zucchini, halved lengthwise and sliced 1/2 inch thick
3 garlic cloves, minced
2 teaspoons fresh ginger, minced
Directions
- Prep
- Toss the chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch and let it sit 10 minutes. Whisk all the sauce ingredients in a small bowl.
- Stir-Fry
- Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the chicken in a single layer and cook 5 to 6 minutes, turning once, until browned and cooked through to 165°F (74°C). Move it to a plate.
- Add the remaining oil, then the mushrooms. Stir-fry 3 to 4 minutes until browned, then add the zucchini and cook 2 minutes more until bright and crisp-tender.
- Add the garlic and ginger and stir for 30 seconds until fragrant.
- Return the chicken, give the sauce a stir and pour it in. Toss for 1 to 2 minutes until the sauce bubbles, thickens and coats everything. Serve hot with steamed rice.
Recipe Video
Notes
- This recipe recommends the use of chicken breasts. However, you can also use skinless and boneless chicken thighs as well if you want. Chicken tenders will be nice, sliced into bite-sized chunks, especially if you use in casseroles.
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Variations
- Add more veg: toss in sliced bell peppers, snap peas or broccoli with the zucchini.
- Spicy: add 1/2 teaspoon red pepper flakes or a spoonful of chili garlic sauce to the sauce.
- Shiitake: swap half the button mushrooms for sliced shiitakes for a deeper flavor.
- Gluten-free: use tamari and a gluten-free oyster sauce.
More Panda Express Copycats
Make it a takeout night with our Panda Express chow mein, fried rice, orange chicken and teriyaki chicken.
Frequently Asked Questions
What is in Panda Express mushroom chicken?
The restaurant dish is described as chicken thigh meat with mushrooms and zucchini in a light ginger soy sauce. This copycat uses chicken thighs, button mushrooms and zucchini with a sauce of soy, oyster sauce, chicken broth, a little sugar, rice vinegar, sesame oil, garlic and ginger.
Can I use chicken breast instead of thighs?
Yes. Cut it into 1-inch pieces and cook it just until it reaches 165°F (74°C). Breast meat dries out faster than thighs, so the cornstarch coating and a quick cook are extra important.
Is mushroom chicken gluten-free?
Not as written, because soy sauce and oyster sauce usually contain wheat. Use tamari or coconut aminos and a gluten-free oyster sauce, and check every label, to make a gluten-free version.
What should I serve with mushroom chicken?
Steamed white or brown rice is classic. It's also great with chow mein, fried rice or a side of steamed broccoli. Try our Panda Express chow mein or fried rice copycats for a full takeout night.
How do I store and reheat leftovers?
Refrigerate within 2 hours in an airtight container for up to 3 to 4 days. Reheat in a skillet with a splash of water or broth, or in the microwave, until hot all the way through (165°F).
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