Panda Express Mushroom Chicken (Copycat Recipe)
Tender chicken, mushrooms, and zucchini tossed in a savory garlic-ginger sauce. This Panda Express Mushroom Chicken copycat tastes just like the restaurant favorite and comes together in 30 minutes.
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.
Tried this recipe?Let us know how it was!