If you’re craving your favorite takeout but want the comfort of homemade, this Panda Express Mushroom Chicken Copycat Recipe is your new best friend. With tender chicken, savory mushrooms, and crunchy zucchini, all tossed in a delicious sauce—it’s love at first bite!
Why You’ll Love This Recipe
- Faster Than Takeout: This dish comes together in under 20 minutes, perfect for a quick weeknight dinner!
- Flavor-Packed: The savory sauce is rich with soy and oyster sauce blended with sesame oil and spices for an authentic taste.
- Customizable: You can easily adapt this recipe to suit your taste and dietary preferences by swapping ingredients.
- Healthy Ingredients: Packed with lean protein and veggies, this recipe is a nutritious choice that doesn’t compromise on taste.
Ingredients You’ll Need
Gathering your ingredients for this Panda Express Mushroom Chicken Copycat Recipe is a breeze. Each item plays a crucial role in creating the symphony of flavors and textures that make this dish delightful.
- Chicken Breast: Opt for thin slices for a quicker cook and a more tender bite.
- Vegetable Oil: A neutral base that helps sear the chicken to perfection.
- Mushrooms: They soak up all the delicious juices and give an earthy depth to the dish.
- Zucchini: Adds a fresh crunch and vibrant color, balancing the umami of the mushrooms.
- Sesame Seeds: Perfect for garnish, they add a hint of nuttiness and visual appeal.
Variations
One of the joys of cooking at home is making a dish your own! Try out these variations to suit your palate or dietary needs with ease.
- Spicy Kick: Add a teaspoon of chili paste or red pepper flakes to the sauce for a spicy version.
- Vegetarian: Substitute tofu for chicken to make a delightful vegetarian version.
How to Make Panda Express Mushroom Chicken Copycat Recipe
Step 1: Marinate the Chicken
In a medium-sized bowl, combine the marinade ingredients, then add the thinly sliced chicken breast. Let it rest in the fridge for at least 30 minutes—trust me, the longer you leave it, the more flavorful the chicken becomes!
Step 2: Prepare the Sauce
Mix all the sauce ingredients in a small bowl. Set aside to let the flavors meld while you work on everything else. Don’t forget to stir before using, as the cornstarch loves to settle.
Step 3: Cook the Chicken
Heat your wok or pan over high heat, add the oil, and then the chicken. Spread it in a single layer for the perfect sear—let them sit without stirring to achieve a golden-brown crust.
Step 4: Stir-Fry the Veggies
Add the mushrooms and zucchini, stirring them for about 2-3 minutes. Return the chicken to the pan and reduce the heat to medium, pouring in the savory sauce. Toss everything together until the sauce thickens beautifully.
Pro Tips for Making Panda Express Mushroom Chicken Copycat Recipe
- Golden Crust Achievement: To achieve the perfect sear, let the chicken sit undisturbed for a touch of time on each side.
- Saucy Perfection: Stir your sauce just before adding to ensure the cornstarch hasn’t settled.
- Veggie Crunch: Don’t overcook the zucchini or mushrooms for that delightful crunch!
- Advanced Flavor Enhancement: Use fresh ginger and garlic for the most vibrant flavors imaginable.
How to Serve Panda Express Mushroom Chicken Copycat Recipe
Garnishes
A sprinkle of sesame seeds not only makes your dish mouthwateringly pretty but they also add a delicate, nutty flavor that complements the savory sauce.
Side Dishes
Serve your Panda Express Mushroom Chicken with steamed jasmine rice or garlic noodles to soak up that sauce for a complete, satisfying meal.
Creative Ways to Present
For a fun presentation, serve in a vibrant bowl topped with sprigs of fresh cilantro or parsley and a slice of lime on the side.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it easy to enjoy a quick, delicious meal later.
Freezing
To freeze, portion out the dish into individual containers and freeze for up to two months. When you’re ready to enjoy, thaw in the fridge overnight.
Reheating
Reheat on the stove over low heat to retain moisture. You can add a splash of chicken stock if needed to revive the sauce.
FAQs
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Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs offer a richer flavor and remain juicy, making them a fantastic substitute.
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Is there a substitute for Shaoxing wine?
You can use cooking wine or even a splash of dry sherry if Shaoxing wine isn’t available.
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How can I make this dish gluten-free?
Simply use tamari or a gluten-free soy sauce and ensure all other ingredients are certified gluten-free.
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What if I don’t have a wok?
No worries! A large skillet will work just fine to achieve similar results.
Final Thoughts
Invite your taste buds on an enjoyable journey by trying out this Panda Express Mushroom Chicken Copycat Recipe. It’s fun, flavorful, and the perfect blend of home-cooking with restaurant flair. You’ll love every bite!
Print
Panda Express Mushroom Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Chinese-American
Description
This homemade version of Panda Express Mushroom Chicken replicates the savory, tender chicken paired with sautéed mushrooms and zucchini, all coated in a flavorful sauce. Easy to prepare and perfect for a quick weeknight dinner, this copycat recipe brings restaurant-quality taste right to your kitchen.
Ingredients
Chicken and Marinade
- 1 lb chicken breast, thinly sliced (about 1/4 inch thick)
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 1/2 tablespoons Shaoxing wine (or cooking wine)
- 2 teaspoon corn starch
- 1/2 teaspoon brown sugar
Sauce
- 3 tablespoons chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 teaspoon brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon Chinese black vinegar (or rice vinegar)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 3/4 teaspoon fresh ginger, grated
Vegetables and Garnish
- 2 cups mushrooms, sliced
- 1 zucchini, cut into half-moons
- Sesame seeds for garnish
Instructions
- Marinate the Chicken: In a medium bowl, combine soy sauce, Shaoxing wine, cornstarch, and brown sugar. Add the sliced chicken and mix well. Cover and refrigerate for at least 30 minutes, or overnight for more flavor.
- Prepare the Sauce: In a small bowl, whisk together chicken stock, soy sauce, oyster sauce, brown sugar, cornstarch, black vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
- Cook the Chicken: Heat a wok or large skillet over high heat until very hot. Add vegetable oil, then lay the marinated chicken in a single layer. Sear without stirring for 30 seconds to 1 minute until golden brown, then flip and sear the other side. Remove the chicken from the pan and set aside.
- Sauté Vegetables: Add sliced mushrooms and zucchini to the same pan. Cook for 2-3 minutes until slightly tender.
- Combine and Finish: Return cooked chicken to the pan with vegetables. Stir the prepared sauce and pour it over the mixture. Cook for 1-2 minutes, stirring constantly, until the sauce thickens. Remove from heat.
- Serve: Garnish with sesame seeds and serve immediately with steamed rice or noodles.
Notes
- Marinating the chicken enhances flavor and tenderness.
- Adjust the amount of sauce to your preference for a saucier or drier dish.
- You can substitute the Shaoxing wine with dry sherry or cooking wine.
- Ensure the pan is hot enough to achieve a good sear on the chicken slices.
- Use fresh vegetables for the best texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 60 mg
