If you love Panda Express Mushroom Chicken, this easy copycat recipe shows you exactly how to make it at home with tender velveted chicken, juicy mushrooms, crisp zucchini, and a savory garlic-ginger sauce.
It tastes just like the restaurant version, but it’s lighter, made with real ingredients, and ready in under 30 minutes.
No takeout line required.
What Is Panda Express Mushroom Chicken?
Panda Express Mushroom Chicken is one of the chain’s lighter entrees. It features:
- Bite-sized chicken
- Sliced mushrooms
- Zucchini
- A light ginger soy-based sauce
Unlike heavier options like Orange Chicken, this dish is savory, slightly sweet, and packed with umami from oyster sauce and garlic.
This homemade version recreates the same texture and flavor, including the restaurant-style tender chicken, using a simple velveting method.
Why This Copycat Version Is Better
After testing multiple versions, here’s what makes this one closest to the original:
- Uses chicken thigh for juiciness (but breast works too)
- Velveting method for restaurant-style tenderness
- Balanced ginger-garlic sauce (not overly sweet)
- Proper stir-fry heat for that golden sear
- No heavy batter or deep frying
It’s also:
- Lower sodium than takeout
- Budget-friendly
- Meal prep friendly
- Customizable
Ingredients for Panda Express Mushroom Chicken Recipe
Scroll down to the recipe card for exact measurements.
Chicken & Velveting + Vegetables
- Boneless skinless chicken thighs – more flavorful and forgiving than breast
- Baking soda – tenderizes the meat (key velveting step)
- Soy sauce or coconut aminos – adds savory depth
- Water + salt – help distribute seasoning
- Cornstarch – gives that silky restaurant texture
- Mushrooms (cremini or button) – soak up the sauce beautifully
- Zucchini – adds freshness and texture
Savory Garlic-Ginger Sauce
- Chicken broth
- Soy sauce
- Oyster sauce
- Rice vinegar
- Brown sugar
- Fresh garlic
- Fresh ginger
- Sesame oil
- Cornstarch (for thickening)
This creates a glossy, lightly thickened stir-fry sauce; not heavy, not gloopy.
How to Make Copycat Panda Express Mushroom Chicken
Scroll to the recipe card for full instructions.
1. Velvet the Chicken (10 minutes)
Toss chicken with baking soda, soy sauce, water, and salt. Let sit for 10 minutes.
Then coat lightly in cornstarch.
This step ensures ultra-tender, juicy chicken just like the restaurant.
2. Mix the Sauce
Whisk together broth, soy sauce, oyster sauce, vinegar, sugar, garlic, ginger, sesame oil, and cornstarch until smooth.
Set aside.
3. Sear the Chicken (Medium-High Heat)
Heat neutral oil in a wok or large skillet.
Spread chicken in a single layer. Let sear undisturbed for 2 minutes to develop browning.
Flip and cook until just done. Remove and set aside.
4. Cook the Vegetables
In the same pan:
- Sauté mushrooms until lightly browned
- Add zucchini and cook until tender-crisp
5. Finish with Sauce
Return chicken to the pan.
Stir sauce again (cornstarch settles!), then pour in.
Cook 1–2 minutes until thickened and glossy.
6. Serve
Garnish with sesame seeds or green onions.
Serve over:
- Steamed white rice or brown rice
- Fried rice
- Chow mein
- Or in lettuce cups for low-carb
Pro Tips for Restaurant-Style Mushroom Chicken
- Don’t skip velveting. The baking soda step is what gives the chicken that ultra-tender, silky texture just like Panda Express.
- Use medium-high heat. A properly heated pan creates a golden sear instead of steaming the chicken.
- Cook in a single layer. Overcrowding traps moisture and prevents browning. Work in batches if needed.
- Stir the sauce before pouring. Cornstarch settles quickly so give it a quick whisk so it thickens evenly.
- Don’t overcook the zucchini. It should stay tender-crisp for the best texture contrast.
Variations & Substitutions
- Use chicken breast: Boneless skinless chicken breast works well if you prefer leaner meat. Just reduce the cook time slightly to prevent dryness.
- Make it gluten-free: Substitute tamari or coconut aminos for soy sauce and use gluten-free oyster sauce.
- Add more vegetables: Bell peppers, snow peas, or broccoli make great additions.
- Low-carb option: Serve in lettuce cups or over cauliflower rice.
- Spicier version: Add 1/2 teaspoon chili garlic sauce or a pinch of red pepper flakes to the sauce.
Tested & Texture Notes
This recipe was tested multiple times to match the original Panda Express Mushroom Chicken texture. The baking soda velveting step is essential. Skipping it will result in firmer chicken. Cooking over medium-high heat and avoiding overcrowding ensures proper browning instead of steaming.
Is Panda Express Mushroom Chicken Healthy?
Panda Express Mushroom Chicken is one of the lighter menu options compared to battered or deep-fried dishes. This homemade version is even lighter since it uses fresh ingredients, controlled oil, and no heavy breading.
While still savory and satisfying, this Panda Express copycat recipe is lower in sugar and sodium than the takeout version especially when served with brown rice or extra vegetables.
Frequently Asked Questions (FAQ's)
Panda Express Mushroom Chicken uses a light garlic-ginger soy sauce made with oyster sauce, chicken broth, rice vinegar, and a small amount of sugar for balance.
Velveting is a Chinese cooking technique that uses baking soda and cornstarch to tenderize meat before stir-frying. It creates a softer, juicier texture similar to restaurant-style chicken.
Yes. You can prepare the chicken and sauce in advance and store them separately. Cook just before serving for the best texture.
Yes. Toss the velveted chicken lightly in oil and air fry at 400°F for 8–10 minutes, shaking halfway through. Then toss with cooked vegetables and sauce in a skillet.
Fresh vegetables are best for texture, but frozen mushrooms or zucchini can work. Be sure to cook off excess moisture so the sauce doesn’t become watery.
The stir-fry itself takes about 10 minutes. Including prep and velveting, dinner is ready in about 30 minutes.
How to Store & Reheat
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Cool completely, then freeze in a sealed freezer-safe container for up to 2 months.
Reheat (best method): Warm in a skillet over medium heat with a splash of chicken broth to loosen the sauce.
Microwave option: Heat in 30-second intervals, stirring between each, until warmed through.
Panda Express Mushroom Chicken (Copycat Recipe)
Ingredients
Chicken & Velveting
- 1 lb boneless skinless chicken thighs (or breasts if preferred), cut into ¾–1” cubes
- ½ tsp baking soda
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp water
- 1/4 tsp salt
- 2 tsp cornstarch or tapioca/potato starch for a lighter crisp
Veggies
- 8 oz mushrooms cremini or button, sliced
- 1 medium zucchini cut into ½” half-moons (see I Heart Umami tips) 
Sauce
- ¼ cup chicken stock or broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine vinegar
- 1 tsp brown or granulated sugar adjust to taste
- ½ tsp minced garlic
- ½ tsp minced fresh ginger or ¼ tsp ground
- 1 tsp sesame oil
- 1 tbsp cornstarch for slurry
Oil & Garnish
- Neutral high-smoke oil canola, avocado, or peanut
- Optional: sesame seeds, sliced green onions, red pepper flakes
Instructions
Velvet the Chicken (10 min)
- In a bowl, toss chicken with baking soda, soy/coconut aminos, water, and alt.
- Let sit for 10 minutes, then gently toss in the 2 tsp cornstarch to coat. Leave is aside.
Mix Sauce
- Whisk stock, soy, oyster sauce, vinegar, sugar, garlic, ginger, sesame oil, and cornstarch until smooth in a separate bowl. Set aside.
Cook Chicken (medium-high heat)
- Heat 1 tbsp neutral oil until shimmering in a wok.
- Spread chicken in a single layer; let sear undisturbed ~2 min, flip, cook ~1–2 min until cooked. Remove and set aside. Add more oil if needed and sauté mushrooms in that same pan about 1–2 min until browned. Add zucchini, cook until just tender, ~2–3 min.
- Return chicken to pan. Stir the sauce one more time, then pour in. Stir until sauce thickens and coats everything (~1 min).
Finish & Serve
- Garnish with sesame seeds, scallions, or red pepper flakes if desired.
- Serve immediately over steamed rice.
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