If you love the irresistible flavors of your favorite takeout but wish you could recreate it right at home, this Panda Express Mushroom Chicken Copycat Recipe is exactly what you need. It captures that perfect balance of tender chicken, earthy mushrooms, and a glossy, savory sauce that clings beautifully to every bite. This dish is quick to prepare yet packed with mouthwatering flavors that will make you forget all about ordering delivery. Whether you’re cooking for family or impressing friends, this recipe brings a cozy, restaurant-style experience to your dinner table.
Ingredients You’ll Need
Gathering simple but essential ingredients is half the fun when making this Panda Express Mushroom Chicken Copycat Recipe. Each element is carefully chosen to build layers of flavor, texture, and even a pop of color, turning everyday items into something memorable.
- 1 lb chicken breast (thinly sliced, about ¼ inch thick): The star of the dish, it soaks up marinade flavors and cooks quickly for tender bites.
- 1 Tablespoon vegetable oil: Used for high-heat cooking to get that perfect sear without sticking.
- 2 cups mushrooms (sliced): Adds earthy depth and a meaty texture that pairs perfectly with chicken.
- 1 zucchini (cut into half circles): Brings a fresh crunch and vibrant green color to the dish.
- Sesame seeds (for garnish): A sprinkle adds nuttiness and a lovely finishing touch.
- 1 Tablespoon soy sauce: Gives salty, umami richness to the marinade and sauce.
- 1½ Tablespoon Shaoxing wine (can substitute cooking wine): Enhances the overall flavor with a subtle aromatic lift.
- 2 teaspoon corn starch: Thickens the sauce to a glossy perfection.
- ½ teaspoon brown sugar: Balances salty notes with a hint of sweetness.
- 3 Tablespoons chicken stock: Creates a rich sauce base while adding moisture.
- 1 Tablespoon oyster sauce: Adds deep, savory complexity and a touch of sweetness.
- 1½ teaspoon brown sugar: Incorporated again for multilayered sweetness.
- 1 teaspoon cornstarch: Helps thicken the sauce for that classic Panda Express texture.
- 1 teaspoon Chinese black vinegar (can substitute rice vinegar): Offers subtle tang and brightness to cut through richness.
- 1 teaspoon sesame oil: A fragrant finishing note that elevates each bite.
- 2 cloves garlic (minced): Delivers essential savory aroma and depth.
- ¾ teaspoon ginger (grated): Brings a fresh, zesty warmth balancing the overall flavor.
How to Make Panda Express Mushroom Chicken Copycat Recipe
Step 1: Marinate the Chicken
Start by combining the marinade ingredients in a medium bowl—soy sauce, Shaoxing wine, cornstarch, and brown sugar all come together to tenderize and flavor the chicken. Add the thinly sliced chicken breast and let it soak up all those delicious flavors. For best results, marinate for at least 30 minutes in the fridge or even overnight if you have time. This step ensures each bite is juicy and infused with savory goodness.
Step 2: Prepare the Sauce
While the chicken marinates, mix together the sauce ingredients in a small bowl. This flavorful blend of chicken stock, soy sauce, oyster sauce, brown sugar, cornstarch, black vinegar, sesame oil, garlic, and ginger creates the iconic savory and slightly sweet sauce that clings beautifully to the chicken and vegetables. Set it aside for use later.
Step 3: Sear the Chicken
Heat a wok or sturdy pan over high heat until it’s piping hot. Add the vegetable oil and carefully place the chicken pieces flat on the pan, making sure not to crowd them—this helps you get a gorgeous golden sear. Let each piece cook undisturbed for about 30 seconds to a minute before flipping. This quick sear locks in juices and builds flavor, so don’t rush this step. Once all sides are nicely browned, remove the chicken and set aside.
Step 4: Sauté the Mushrooms and Zucchini
In the same pan, toss in the sliced mushrooms and zucchini. Sauté for 2 to 3 minutes over medium-high heat until the veggies are tender but still have a slight bite. This adds a wonderful textural contrast to the tender chicken and enhances the dish’s earthy and fresh elements.
Step 5: Combine Everything and Thicken the Sauce
Reduce the heat to medium and return the seared chicken to the pan with the vegetables. Pour in the sauce—you can start with half if you prefer less, since the sauce thickens quickly. Stir well to coat the ingredients, cooking for another 1 to 2 minutes or until the sauce is thick, shiny, and perfectly clings to every piece. Finish by sprinkling sesame seeds on top for that irresistible final touch.
How to Serve Panda Express Mushroom Chicken Copycat Recipe
Garnishes
A sprinkle of toasted sesame seeds not only adds a nutty crunch but also makes the dish look beautifully polished. You can also add chopped green onions or a drizzle of extra sesame oil to boost aroma and visual appeal.
Side Dishes
This dish pairs wonderfully with simple steamed white rice or fried rice to soak up the luscious sauce. For a lighter option, steamed broccoli or a crisp Asian slaw brings freshness and balances the savoriness.
Creative Ways to Present
For a fun twist, serve the chicken and veggies over cauliflower rice or in lettuce wraps for a low-carb approach. You can also plate it alongside stir-fried noodles and garnish with cilantro or a squeeze of lime to brighten flavors even more.
Make Ahead and Storage
Storing Leftovers
Leftover Panda Express Mushroom Chicken Copycat Recipe keeps well in an airtight container in the fridge for 2 to 3 days. The flavors deepen as it sits, making for a delicious next-day meal.
Freezing
You can freeze any leftovers by placing them in a freezer-safe container or zip-top bag. For best taste and texture, try to use frozen portions within one month and thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally to warm through without drying out the chicken. If the sauce thickens too much in the fridge, add a splash of chicken stock or water to loosen it up.
FAQs
Can I use other types of mushrooms?
Absolutely! While button or cremini mushrooms are great, shiitake or portobello mushrooms also work beautifully, adding a richer flavor.
Is Shaoxing wine necessary?
It adds authentic aroma and complexity, but you can substitute with dry sherry or regular cooking wine if Shaoxing wine is not available.
How do I prevent chicken from sticking to the pan?
Make sure your pan is hot before adding oil and chicken, and don’t overcrowd the pan. Let the chicken sear undisturbed to develop a crust that naturally releases from the pan.
Can I make this dish gluten-free?
Yes! Use tamari or a gluten-free soy sauce and ensure your oyster sauce is gluten-free. Double-check your other sauces to keep it safe.
What can I substitute for Chinese black vinegar?
Rice vinegar is a fine substitute with a milder tang. Adding a pinch of balsamic vinegar can help mimic the depth if you want to experiment.
Final Thoughts
This Panda Express Mushroom Chicken Copycat Recipe is not just a way to replicate a beloved takeout favorite, it’s a celebration of home cooking that’s simple, flavorful, and deeply satisfying. I encourage you to try it out, have fun with the ingredients, and enjoy every delicious bite made from scratch. There’s truly nothing like pulling together this dish and sharing it with loved ones around your own dinner table.
Print
Panda Express Mushroom Chicken Copycat Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
Description
This Panda Express Mushroom Chicken Copycat recipe delivers tender, seared chicken breast sautéed with fresh mushrooms and zucchini in a flavorful savory sauce. Made with a simple marinade and a thickened soy-based sauce, this quick 18-minute dish captures the delicious essence of the popular takeout classic, perfect for a satisfying homemade meal.
Ingredients
Marinade
- 1 lb chicken breast, thinly sliced (about ¼ inch thick)
- 1 Tablespoon soy sauce
- 1½ Tablespoon Shaoxing wine (can substitute cooking wine)
- 2 teaspoon cornstarch
- ½ teaspoon brown sugar
Sauce
- 3 Tablespoons chicken stock
- 1 Tablespoon soy sauce
- 1 Tablespoon oyster sauce
- 1½ teaspoon brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon Chinese black vinegar (can substitute rice vinegar)
- 1 teaspoon sesame oil
Vegetables and Garnish
- 1 Tablespoon vegetable oil
- 2 cups mushrooms, sliced
- 1 zucchini, cut into half circles
- 2 cloves garlic, minced
- ¾ teaspoon ginger, grated
- Sesame seeds, for garnish
Instructions
- Prepare the marinade: In a medium bowl, mix the soy sauce, Shaoxing wine, cornstarch, and brown sugar. Add the thinly sliced chicken breast and toss to coat evenly. For best flavor, marinate the chicken in the fridge for at least 30 minutes or up to overnight. If short on time, let it sit while you prepare the other ingredients.
- Make the sauce: In a small bowl, whisk together chicken stock, soy sauce, oyster sauce, brown sugar, cornstarch, black vinegar, and sesame oil. Set the sauce mixture aside until ready to use.
- Cook the chicken: Heat a wok or large pan over high heat until hot. Add vegetable oil, then carefully lay the chicken slices in a single layer, avoiding overcrowding. Sear the chicken undisturbed for 30 seconds to 1 minute until golden brown, then flip and sear the other side. Remove chicken from the pan and set aside.
- Sauté the vegetables: Add the sliced mushrooms and zucchini to the hot pan and sauté for 2 to 3 minutes until slightly tender. Reduce heat to medium, then add the minced garlic and grated ginger and cook briefly until fragrant.
- Combine and finish: Return the cooked chicken to the pan with the vegetables. Stir the sauce well to re-incorporate any settled cornstarch, then pour it in. Cook everything together for 1 to 2 minutes, stirring gently, until the sauce thickens and coats the ingredients evenly.
- Garnish and serve: Sprinkle sesame seeds over the dish before serving immediately with your choice of side, such as steamed rice or noodles.
Notes
- Marinating the chicken longer intensifies flavor and tenderness but can be skipped if short on time.
- Use Shaoxing wine for authentic flavor; cooking wine can be substituted in a pinch.
- Do not overcrowd the pan when searing the chicken to achieve a good caramelized crust.
- Stir the sauce mixture before adding as cornstarch settles at the bottom.
- For a vegetarian version, substitute chicken with firm tofu or plant-based chicken alternative and use vegetable stock instead of chicken stock.
- Serve with steamed rice or noodles for a complete meal.
