Recreate the delicious flavors of Panda Express Mushroom Chicken at home with this easy and quick copycat recipe. Tender chicken, sautéed veggies, and a savory-sweet sauce make this dish a family favorite. Ready in just 30 minutes!
Panda Express Mushroom Chicken is one of the most popular dishes at the restaurant, and for good reason! The combination of tender chicken, earthy mushrooms, and a savory-sweet sauce makes it a standout on the menu. People love this dish because it’s both comforting and flavorful, making it perfect for a quick and satisfying meal. Many search for this recipe to recreate the magic at home, saving time and money while still enjoying the same delicious flavors they crave. Whether you’re a longtime fan or trying it for the first time, this homemade version will quickly become a favorite in your kitchen.
This homemade version is quick, easy, and packed with flavor! Tender chicken, sautéed vegetables, and a mouthwatering sauce come together in just minutes, bringing the taste of your favorite restaurant right to your kitchen.
Let’s get cooking!
🎥 Video Tutorial
📝 Ingredients
Here’s what you’ll need to make this flavorful dish:
- 1 lb boneless, skinless chicken thighs (450 g), cut into thin bite-sized pieces
- 3 tablespoons cornstarch (25 g)
- 2 tablespoons olive oil (30 ml)
- 8 oz mushrooms, sliced (225 g), white or crimini
- 1 medium zucchini, halved lengthwise and sliced (about 200 g)
- 3 garlic cloves, minced
- 2 teaspoons grated ginger (about 5 g)
- ¼ cup low-sodium soy sauce (60 ml)
- 1 tablespoon lime juice (15 ml)
- 1 tablespoon brown sugar (12 g)
- 1 teaspoon cornstarch (3 g) + 2 tablespoons water (30 ml) for thickening
- Sesame seeds, for garnish (optional)
🔪 How to Make Panda Express Mushroom Chicken
This homemade version of Panda Express Mushroom Chicken is simple to make with these easy steps:
1. Coat the Chicken: Toss the chicken pieces with 3 tablespoons of cornstarch, making sure it’s evenly coated.
2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes, flipping once, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Cook the Vegetables: In the same skillet, add the sliced mushrooms and zucchini. Cook on high heat for 3–4 minutes, stirring occasionally.
4. Add Garlic and Ginger: Add the minced garlic and grated ginger to the skillet, stirring constantly for about 30 seconds until fragrant.
5. Return Chicken: Return the cooked chicken to the skillet. Add the soy sauce, lime juice, and brown sugar, stirring to coat the chicken and vegetables in the sauce.
6. Thicken the Sauce: In a small bowl, combine 1 teaspoon cornstarch with 2 tablespoons of water. Pour this slurry into the skillet and cook for another 1–2 minutes, until the sauce thickens to a glossy consistency.
7. Garnish and Serve: Sprinkle sesame seeds on top for garnish, if desired, and serve hot.
💡 Helpful Tips
- Use chicken thighs for flavor: Boneless, skinless chicken thighs provide tenderness and flavor, but chicken breasts can also be used if preferred.
- Thickening the sauce: The cornstarch slurry is essential for thickening the sauce. Adjust the amount of cornstarch for a thinner or thicker sauce, depending on your preference.
- Customize the veggies: You can add other vegetables like bell peppers, snap peas, or broccoli to the dish for extra color and flavor.
🔄 Recipe Variations
- Vegetarian Version: Swap out the chicken for tofu or tempeh to make this dish vegetarian-friendly. Press the tofu to remove moisture for better texture.
- Spicy Kick: If you like things spicy, add a pinch of red pepper flakes, hot sauce, or a chopped chili pepper to the sauce for some heat.
- Low-Carb Version: Skip the brown sugar and serve this with cauliflower rice instead of regular rice for a low-carb twist.
🍽️ Serving Suggestions
This Panda Express Mushroom Chicken pairs wonderfully with a variety of sides to create a complete meal. Here are a few ideas to complement the dish:
- Potatoes 🥔: Creamy mashed potatoes with a hint of garlic are the perfect balance to the savory chicken and sauce. Try my Twice-Baked Potato Casserole!
- Stir-Fried Bok Choy 🥬: Add some crunchy, tender bok choy for a light and nutritious veggie side. You’ll love my Baby Bok Choy Stir Fry!
- Rice 🍚: A classic accompaniment that’s perfect for soaking up the flavorful sauce. You can even add some peas, carrots, or egg for extra texture. This Turmeric Rice will also pair nicely!
- Crispy Asian-Style Noodles 🍜: Light, crispy noodles are a fun and crunchy side that complements the soft, saucy chicken. My simple Angel Hair Pasta recipe will make a great side!
- Simple Cucumber Salad 🥒: A refreshing cucumber salad with a light vinaigrette adds a cool contrast to the warm, savory chicken. Try my Refreshing Cucumber Salad!
These sides bring a variety of textures and flavors to make your meal even more delicious and satisfying.
📦 Storage
Store any leftovers in an airtight container:
- In the refrigerator: Up to 3 days.
- In the freezer: Up to 2 months. Reheat in the microwave or on the stove.
❓ Frequently Asked Questions
❓ Can I use chicken breasts instead of thighs?
Yes! Chicken breasts are a leaner alternative, but chicken thighs give a more tender and juicy result.
❓ Can I make this dish gluten-free?
Yes, use gluten-free soy sauce to make this dish gluten-free. You can also use cornstarch instead of flour for the coating.
❓ How can I make the sauce less sweet?
If you prefer a less sweet sauce, reduce the amount of brown sugar or skip it altogether. Add more soy sauce for extra umami.
❓ Can I add other vegetables to this dish?
Absolutely! Feel free to add bell peppers, snap peas, or even spinach to this dish. Just cook them until tender before adding the chicken back to the skillet.
⭐ Final Thoughts
This homemade Panda Express Mushroom Chicken is a quick, delicious, and healthier alternative to takeout. It’s packed with flavor, and the ingredients are simple to find in your kitchen. Whether you’re craving a savory, savory-sweet dish for dinner or just looking for a satisfying meal to enjoy with family, this recipe is sure to become a go-to favorite.
Let me know how it turns out in the comments below! 👇
More tasty chicken recipes:
Panda Express Mushroom Chicken
Recreate the delicious flavors of Panda Express Mushroom Chicken at home with this easy and quick copycat recipe.
Ingredients
- 1 lb. boneless, skinless chicken thighs (450 g) cut into thin bite-sized pieces
- 3 tbsp. cornstarch (25 g)
- 2 tbsp. olive oil (30 ml)
- 8 oz. mushrooms, sliced (225 g) white or crimini
- 1 medium zucchini (about 200 g) halved lengthwise and sliced
- 3 medium garlic cloves minced
- 2 tsp. grated ginger (about 5 g)
- ¼ cup low-sodium soy sauce (60 ml)
- 1 tbsp. lime juice (15 ml)
- 1 tbsp. brown sugar (12 g)
- 1 tsp. cornstarch (3 g) + 2 tablespoons water (30 ml) for thickening
- 1 tsp. sesame seeds for garnish (optional)
Instructions
-
Coat the Chicken: Toss the chicken pieces with 3 tablespoons of cornstarch, making sure it’s evenly coated.
1 lb. boneless, skinless chicken thighs (450 g), 3 tbsp. cornstarch (25 g)
-
Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes, flipping once, until browned and cooked through. Remove the chicken from the skillet and set aside.
2 tbsp. olive oil (30 ml)
-
Cook the Vegetables: In the same skillet, add the sliced mushrooms and zucchini. Cook on high heat for 3–4 minutes, stirring occasionally.
8 oz. mushrooms, sliced (225 g), 1 medium zucchini (about 200 g)
-
Add Garlic and Ginger: Add the minced garlic and grated ginger to the skillet, stirring constantly for about 30 seconds until fragrant.
3 medium garlic cloves, 2 tsp. grated ginger (about 5 g)
-
Return Chicken: Return the cooked chicken to the skillet. Add the soy sauce, lime juice, and brown sugar, stirring to coat the chicken and vegetables in the sauce.
¼ cup low-sodium soy sauce (60 ml), 1 tbsp. lime juice (15 ml), 1 tbsp. brown sugar (12 g)
-
Thicken the Sauce: In a small bowl, combine 1 teaspoon cornstarch with 2 tablespoons of water. Pour this slurry into the skillet and cook for another 1–2 minutes, until the sauce thickens to a glossy consistency.
1 tsp. cornstarch (3 g) + 2 tablespoons water (30 ml)
-
Garnish and Serve: Sprinkle sesame seeds on top for garnish, if desired, and serve hot.
1 tsp. sesame seeds
Notes
💡 Helpful Tips
- Use chicken thighs for flavor: Boneless, skinless chicken thighs provide tenderness and flavor, but chicken breasts can also be used if preferred.
- Thickening the sauce: The cornstarch slurry is essential for thickening the sauce. Adjust the amount of cornstarch for a thinner or thicker sauce, depending on your preference.
- Customize the veggies: You can add other vegetables like bell peppers, snap peas, or broccoli to the dish for extra color and flavor.
🔄 Recipe Variations
- Vegetarian Version: Swap out the chicken for tofu or tempeh to make this dish vegetarian-friendly. Press the tofu to remove moisture for better texture.
- Spicy Kick: If you like things spicy, add a pinch of red pepper flakes, hot sauce, or a chopped chili pepper to the sauce for some heat.
- Low-Carb Version: Skip the brown sugar and serve this with cauliflower rice instead of regular rice for a low-carb twist.
Nutrition
Calories: 424kcalCarbohydrates: 23gProtein: 23gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 111mgSodium: 671mgPotassium: 654mgFiber: 2gSugar: 6gVitamin A: 189IUVitamin C: 12mgCalcium: 46mgIron: 2mg