Panda Express Mushroom Chicken Copycat Recipe
This Panda Express mushroom chicken recipe brings the savory, ginger-forward stir-fry from the restaurant straight to your kitchen on any given weeknight. It comes together in about 30 minutes, and you probably have most of what you need already.
The sauce is light but has real depth, coating each piece of tender chicken and earthy zucchini in something a little salty, a little savory, and just barely sweet.
Why I Love This Recipe
This is the version I keep coming back to on busy nights. The chicken stays tender because of a quick velveting step with cornstarch, and the sauce clings rather than pools at the bottom of the pan.
The zucchini and mushrooms add enough bulk that you do not need a complicated side to feel full. It also reheats well the next day, which matters for weeknight cooking.
Recipe Ingredients
- 1 lb boneless, skinless chicken breast – Slice thin against the grain for the most tender result; thighs also work
- 2 tbsp cornstarch – Coats the chicken for a silkier texture, a classic velveting technique
- 1 tbsp Shaoxing wine – Adds depth and a mild savory note; dry sherry is a fair swap
- 3 tbsp low-sodium soy sauce – Use low-sodium so the final sauce does not tip salty
- 1 tbsp oyster sauce – Brings a sticky, slightly sweet backbone to the sauce
- 1 tsp sesame oil – Stirred in at the end for fragrance
- 1 tsp sugar – Balances the salt without making the dish taste sweet
- 2 tsp cornstarch (sauce) – Thickens the sauce so it coats the chicken and vegetables
- 3 tbsp water – Loosens the sauce to the right consistency
- 2 tbsp neutral oil – Vegetable or canola; divided for two rounds of cooking
- 3 cloves garlic, minced – Fresh garlic is worth it here
- 1 tsp fresh ginger, minced – The dish leans on ginger for its signature flavor
- 8 oz cremini mushrooms, sliced – Cremini hold up better than button mushrooms at high heat
- 1 medium zucchini, sliced into half-moons – Panda’s version uses zucchini; cut pieces about ¼ inch thick
- Salt and white pepper, to taste – White pepper is traditional in Chinese-American stir-fries
Variations / Substitutions
- Chicken thighs instead of breast – Thighs are slightly richer and stay juicy even if you cook them a touch longer than intended.
- Tamari instead of soy sauce – Makes the dish gluten-free; the flavor is nearly identical.
- Dry sherry instead of Shaoxing wine – The result is a little lighter but still tasty.
- Baby bella or shiitake mushrooms – Shiitakes bring a stronger, more complex flavor if you want to lean into the earthiness.
- Yellow squash instead of zucchini – It cooks at the same rate and tastes almost the same.
- Skip the oyster sauce for a vegetarian version – Use hoisin sauce in the same quantity for a similar sticky sweetness.
If you enjoy this kind of weeknight stir-fry, you might also like a Panda Express Broccoli Beef Copycat Recipe.
How To Make Mushroom Chicken
Step 1: Velvet the Chicken
Slice the 1 lb chicken breast into thin strips, about ¼ inch thick, cutting against the grain. Toss the strips with 2 tbsp cornstarch, 1 tbsp Shaoxing wine, and a pinch of white pepper until every piece is lightly coated. Let the chicken sit for 10 minutes while you prep everything else.
The cornstarch coating looks dusty and dry on the raw chicken, which is exactly right. Once it hits the hot pan, it forms a thin coating that keeps the interior soft rather than rubbery.
Do not skip the resting time. Even 10 minutes lets the cornstarch adhere properly so it does not clump and fall off in the wok.
Step 2: Mix the Sauce
In a small bowl, stir together the 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar, 2 tsp cornstarch, and 3 tbsp water until the cornstarch is fully dissolved, about 30 seconds of stirring. Set the bowl near the stove because the sauce goes in fast once you start cooking.
The sauce should look thin and slightly cloudy. That is the cornstarch in suspension, and it will tighten into a glossy coating the moment it hits heat.
Step 3: Sear the Chicken
Heat 1 tbsp neutral oil in a wok or large skillet over high heat until it just starts to shimmer, which takes about 1 minute. Add the velveted chicken in a single layer and let it cook undisturbed for 2 minutes, then stir and cook for another 1 to 2 minutes until the pieces are just cooked through and lightly golden on the edges. Transfer the chicken to a clean plate.
You want high heat here. If the pan is too cool, the chicken steams instead of searing and the coating turns gummy. Work quickly and do not crowd the pan; if your pan is smaller than 12 inches, cook the chicken in 2 batches.
Step 4: Stir-Fry the Vegetables
Add the remaining 1 tbsp neutral oil to the same pan, still over high heat. Add the 3 cloves minced garlic and 1 tsp minced ginger and stir constantly for 30 seconds until fragrant. Add the 8 oz sliced cremini mushrooms and cook for 3 minutes, stirring occasionally, until they have released most of their moisture and started to brown at the edges. Add the 1 medium zucchini sliced into half-moons and stir-fry for another 2 minutes until just tender but not soft.
The mushrooms will shrink noticeably and the pan will go from wet to dry as their moisture cooks off. Wait for that dry moment before adding the zucchini; otherwise the whole pan stays steamy and the zucchini goes limp.
Step 5: Glaze and Plate
Return the cooked chicken to the pan with the vegetables. Give the sauce bowl a quick stir to re-suspend the cornstarch, then pour all of it over the chicken and vegetables. Toss everything together over high heat for 1 to 2 minutes until the sauce thickens to a glossy, clingy coating that no longer looks watery. Taste and adjust with salt and white pepper.
Spoon the stir-fry onto a serving platter or directly over steamed rice, and add a light drizzle of sesame oil and a scatter of thinly sliced green onions on top.
Recipe Tips
- Slice the chicken while it is slightly cold. Straight from the fridge, the breast is firmer and much easier to cut into thin, even strips.
- Mise en place matters here. Stir-fries move fast, so have the sauce, garlic, ginger, and vegetables all ready before the first piece of chicken hits the pan.
- Do not walk away from the mushrooms. They release a lot of water at first and look like they will never brown, but they will. Patience and high heat get you there in about 3 minutes.
- Leftovers keep well. Store them in an airtight container and reheat in a hot skillet for 2 to 3 minutes rather than microwaving; it brings the texture back and the sauce re-coats the chicken properly.
Cook times by wok or pan size:
| Pan Size | Chicken (per batch) | Vegetables |
|---|---|---|
| 10 inch | 2 batches, 3 to 4 min each | 5 to 6 min total |
| 12 inch | 1 batch, 3 to 4 min | 5 min total |
| 14-inch wok | 1 batch, 2 to 3 min | 4 to 5 min total |
How To Store
- Refrigerate – Store in an airtight container for up to 3 days. The zucchini softens slightly on day 2, but the flavor is still good.
- Reheating – A hot skillet over medium-high heat for 2 to 3 minutes works better than a microwave. Add a splash of water if the sauce has tightened too much.
What To Serve With Mushroom Chicken
Steamed jasmine rice is the obvious choice, and it works because the lightly glossy sauce soaks into the rice without making it soggy. Fried rice works too, and the savory notes in both dishes reinforce each other rather than competing.
If you want something green on the table, a quick side of garlic-sautéed bok choy takes about 5 minutes and adds a slight bitterness that cuts through the richness of the oyster sauce.
Frequently Asked Questions
Can I make this ahead of time?
Yes, but keep the sauce separate and combine everything just before serving. The zucchini releases water as it sits, which thins the sauce and makes the vegetables soggy.
Can I use frozen chicken?
Yes, as long as it is fully thawed before you slice it. Partially frozen chicken slices unevenly and will not velvet properly.
What if I cannot find Shaoxing wine?
Dry sherry is the closest substitute at a 1-to-1 ratio. You can also skip it entirely; the dish loses a small layer of depth but still tastes good.
Is this dish spicy?
No. The original Panda Express version is mild. If you want heat, stir in ½ tsp chili garlic sauce with the sauce mixture.
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Ingredients
Method
- Toss the sliced chicken with 2 tbsp cornstarch, 1 tbsp Shaoxing wine, and a pinch of white pepper. Rest for 10 minutes.
- Stir together the 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar, 2 tsp cornstarch, and 3 tbsp water in a small bowl until smooth. Set aside.
- Heat 1 tbsp neutral oil in a wok or large skillet over high heat. Sear the chicken undisturbed for 2 minutes, then stir for another 1 to 2 minutes until just cooked through. Remove to a plate.
- Add the remaining 1 tbsp oil to the pan. Stir-fry the 3 cloves minced garlic and 1 tsp ginger for 30 seconds, then add the 8 oz sliced mushrooms for 3 minutes, followed by the zucchini for 2 more minutes.
- Return the chicken to the pan, stir the sauce once more, pour it over everything, and toss over high heat for 1 to 2 minutes until glossy and coating. Season with salt and white pepper, spoon over rice, drizzle with sesame oil, and top with sliced green onions.
