Bring the bold flavors of your favorite takeout home with our Copycat Panda Express Mushroom Chicken recipe! Quick, easy, and packed with savory goodness, it’s perfect for busy weeknights.
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Recreate the Taste of Panda Express
Are you craving the savory delights of Panda Express but want to enjoy it from the comfort of your own kitchen and save some money? Look no further! Our Copycat Panda Express Mushroom Chicken recipe is here to satisfy your taste buds and elevate your homemade dinner experience.
This recipe captures all the essence of the beloved Panda Express dish, offering a delightful blend of sweet and savory flavors that will leave you wanting more.
Tender slices of chicken breast are coated in a flavorful mixture of soy sauce, garlic powder, and onion powder and then stir-fried to perfection. The addition of white mushrooms and zucchini adds a delicious depth of flavor and texture to the dish, while a mouthwatering sauce made from chicken stock, brown sugar, soy sauce, and oyster sauce ties everything together beautifully.
What makes this recipe truly special is its versatility. Feel free to customize it to your liking by adding your favorite veggies or swapping out the protein with thinly sliced pork loin, flank steak, or shrimp. The possibilities are endless, allowing you to tailor this dish to suit your personal preferences and dietary needs.
Not only is our Copycat Panda Express Mushroom Chicken recipe incredibly delicious, but it’s also quick and easy to make. With just 15 minutes of prep time and 15 minutes of cooking time, you can have a restaurant-quality meal on the table in no time. Plus, any leftovers can be stored in the fridge for up to three days or frozen for future enjoyment.
Say goodbye to takeout and hello to homemade goodness with our Copycat Panda Express Mushroom Chicken recipe. Give it a try today and experience the joy of recreating your favorite restaurant dishes in your own kitchen!
Mushroom Chicken: Ingredients & Equipment
To make Panda Express Mushroom Chicken, you will need …
Ingredients
Chicken
- boneless skinless chicken breast – Instead of chicken breast, you can use thinly sliced pork loin, flank steak, shrimp, or even tofu for a vegetarian option.
- soy sauce – tamari, coconut aminos, liquid aminos, or Maggi seasoning sauce are alternatives.
- garlic powder
- onion powder
- cornstarch
Sauce
- unsalted chicken stock – or water. You can also add bouillon to water to make a homemade broth.
- light brown sugar – You can adjust the sweetness of the sauce by using honey or maple syrup instead of brown sugar.
- soy sauce – tamari, coconut aminos, liquid aminos, or Maggi seasoning sauce are alternatives.
- oyster sauce – If you don’t have oyster sauce, you can substitute it with hoisin sauce or a combination of soy sauce and a dash of fish sauce for a similar umami flavor.
- rice wine vinegar – Distilled white wine vinegar or apple cider vinegar are suitable substitutes for rice wine vinegar in terms of acidity and mild flavor. It can be used in the same quantity as rice wine vinegar in the recipe. If you prefer to use alcohol in your cooking, you can substitute white wine for rice wine vinegar. Use a dry white wine like Chardonnay or Sauvignon Blanc and reduce it slightly to concentrate the flavor before adding it to the recipe. If you don’t have any vinegar on hand, you can use lemon or lime juice as a substitute for rice wine vinegar. Keep in mind that citrus juice is more acidic than vinegar, so you may need to adjust the amount to taste. Mirin is a sweet Japanese rice wine that can be used as a substitute for rice wine vinegar, especially if you’re looking to add a touch of sweetness to the dish. Use it in a slightly smaller quantity than the amount of rice wine vinegar called for in the recipe.
- cornstarch
Stir-fry
- vegetable oil – Any neutral-flavored oil like canola, vegetable, or peanut oil can be used for cooking. If you prefer a richer flavor, you can use sesame oil for added depth.
- white mushrooms and zucchini – While mushrooms and zucchini are classic choices, you can switch them out for other veggies like broccoli, onions, bell peppers, snap peas, or carrots. Feel free to get creative and use whatever vegetables you have on hand or prefer.
- fresh ginger
- garlic
- sesame seeds – for garnish, optional.
- thinly sliced green onions – for garnish, optional.
Equipment
- medium mixing bowl
- small mixing bowl
- wok or large skillet and utensil for stirring
- plate
Serving Suggestions for Panda Express Mushroom Chicken
- Steamed Rice: Serve the Mushroom Chicken over a bed of steamed white or brown rice. The rice will soak up the flavorful sauce and provide a satisfying base for the dish.
- Stir-Fried Vegetables: Pair the Mushroom Chicken with a side of stir-fried vegetables such as broccoli, bell peppers, snap peas, or bok choy. This adds color, texture, and extra nutrients to your meal.
- Asian Noodles: Serve the Mushroom Chicken alongside cooked Asian noodles like lo mein or rice noodles. Toss the noodles with a bit of sesame oil and soy sauce for extra flavor.
- Fried Rice: Whip up a batch of homemade fried rice to serve alongside the Mushroom Chicken. You can add diced carrots, peas, and scrambled eggs to the fried rice for a complete meal.
- Asian Slaw: For a refreshing side dish, serve a simple Asian slaw made with shredded cabbage, carrots, bell peppers, and a tangy sesame ginger dressing.
- Spring Rolls or Egg Rolls: Add some crunch to your meal with homemade or store-bought spring rolls or Egg Rolls. Serve them with a side of sweet chili sauce or soy sauce for dipping.
- Fresh Fruit: Balance out the richness of the Mushroom Chicken with a side of fresh fruit such as pineapple chunks, mandarin oranges, or sliced cucumber.
- Green Salad: Serve the Mushroom Chicken with a light green salad dressed with a simple vinaigrette. The crispness of the salad will contrast nicely with the tender chicken and savory sauce.
Feel free to mix and match these serving suggestions to create a well-rounded and satisfying meal with your Copycat Panda Express Mushroom Chicken. Enjoy!
Copycat Panda Express Mushroom Chicken: FAQs
Absolutely! While white mushrooms are the traditional choice, you can experiment with different varieties like cremini, shiitake, or oyster mushrooms to add depth of flavor.
To add heat, you can include sliced jalapenos, Thai chilies, or a dash of chili flakes to the recipe. Additionally, you can use spicy sauces like sriracha or chili garlic sauce in place of or in addition to the ginger and garlic.
Yes, you can make this recipe gluten-free by using tamari instead of soy sauce and ensuring that other ingredients like chicken stock and oyster sauce are gluten-free. Also, be sure to use a gluten-free cornstarch if needed.
While it’s best enjoyed fresh, you can prepare some components in advance. You can marinate the chicken and prepare the sauce ahead of time, but it’s best to cook the vegetables and assemble the dish just before serving for optimal freshness and texture.
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave until warmed through. For longer storage, you can freeze the leftovers for up to three months.
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Copycat Panda Express Mushroom Chicken
Equipment
Ingredients
For the chicken
- 1 pound boneless skinless chicken breast cut into 1/4 inch slices
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons cornstarch
For the sauce
- ¼ cup unsalted chicken stock
- 3 tablespoons light brown sugar packed
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons cornstarch
For the stir-fry
- 3 tablespoons vegetable oil
- 8 ounces white mushrooms thinly sliced
- 2 cups medium sliced zucchini
- 1 tablespoon minced fresh ginger
- 2 cloves garlic minced
- sesame seeds for garnish, optional (optional)
- thinly sliced green onions for garnish (optional)
- steamed rice, fried rice, or lo mein, for serving (optional)
Instructions
- Place the sliced chicken in a medium-sized bowl. Add soy sauce, garlic powder, and onion powder. Toss to combine. Add cornstarch and stir until chicken is coated. Set aside.
- In a small bowl, stir together chicken stock, brown sugar, soy sauce, oyster sauce, rice wine vinegar, and cornstarch. Set aside.
- In a wok or large skillet over medium-high heat, add 1 tablespoon of oil. Once hot, add the chicken to the pan, flattening it into a single layer. Let it sear for 30 seconds to a minute. Toss chicken until cooked through, about 5-6 minutes. Set aside on a plate.
- Add another tablespoon of oil to the same pan and sear the mushrooms, stirring constantly, until they begin to soften, about 2 minutes. Place mushrooms on the plate with the chicken.
- Add the remaining oil and sear/cook the zucchini, stirring constantly, until tender-crisp, about 2-3 minutes. Place the zucchini on the plate with the chicken and mushrooms.
- Add ginger and garlic to the skillet, and cook until fragrant, about 30 seconds. Add the sauce, stir, and as soon as it starts to bubble, add all the ingredients back to the pan and coat in the sauce.
- Let it simmer for 1-2 minutes until warmed through and the sauce is thickened.
- Serve immediately with rice or lo mein. Garnish with sesame seeds and green onions, if desired.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave until warmed through. For longer storage, you can freeze the leftovers for up to three months.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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