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Panda Express Mushroom Chicken

panda express mushroom chicken nutrition facts

It’s easy to make the Panda Express mushroom chicken recipe at home! This wok-fired dish is packed with protein and vegetables and stir-fried with ginger soy sauce.

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One of my family’s favorite Chinese take-out items to order is the Panda Express mushroom chicken. Tender pieces of meat and big chunks of mushrooms and zucchini make for a delicious entree. I quickly realized that I needed to make a version to prepare at home so we could skip the long lines at the restaurant.

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Grab a wok! I’ll show you my simple stir-fry technique that yields juicy chicken simmered in a savory sauce. The key is to get all components sliced, chopped, and mixed before cooking. The recipe only takes 30 minutes from start to finish for a fast and satisfying meal all in one pan. Serve with fried rice and chow mein for a complete dinner.

Marinate the chicken

You’ll need one pound of boneless skinless chicken breast, cut against the grain into 1/2″ thick slices. If you prefer dark meat, use chicken thighs. It’s also a more affordable option. The extra fat also prevents the meat from drying out. However, I recommend purchasing 1 ¼ to 1 ½ pounds because you’ll need to trim off the excess fat so it doesn’t taste too greasy.

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Briefly marinate the pieces in a mixture of soy sauce, cornstarch, and sesame oil for at least 10 minutes. This allows the savory notes to infuse into the meat. I do this step first, so it’s ready once I’m done chopping up the vegetables and making the sauce.

Make the stir-fry sauce

The sauce is crucial in making my Panda Express mushroom chicken copycat version. The menu states it’s a “light ginger soy sauce,” but I know it’s not just two ingredients. Chinese sauces are a balance of deep umami notes mixed with tangy, sweet, and aromatic components.

My stir-fry sauce combines chicken stock, soy sauce, oyster sauce, rice vinegar, granulated sugar (or brown sugar), and cornstarch for thickening. A small amount of oyster sauce adds an incredible dimension to the sauce, instead of soy sauce alone.

Stir-fry the chicken

Use a wok or large nonstick pan to make the chicken stir-fry. Heat the pan over medium-high heat. This will quickly brown the meat. Spread the pieces in a single layer, then let it cook for about 2 minutes to sear, adding more flavor to the surface.

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To finish cooking, stir-fry until the tender chicken is fully cooked. Transfer the chicken to a clean bowl so it doesn’t dry out while cooking the vegetables.

Cook the vegetables

This recipe has two types of vegetables; mushrooms and zucchini. I love this combination, especially since squash and fungi are available year-round. Slice the green zucchini into 1/2-inch thick pieces. Half-moon shapes cook faster than rounds.

Stir-fry in hot vegetable oil over medium heat until crisp and tender. Add in sliced white mushrooms. They are neutral in flavor and cook fast. The entire process takes less than 5 minutes.

Thicken the sauce

Once the veggies are done cooking, add the ginger-soy sauce mixture to the center of the pan. The cornstarch in the sauce will cook quickly, in under a minute. Continuously stir to help the starches distribute and gelatinize. Add the cooked chicken back to the pan, stirring to warm before serving.