Panda express mushroom chicken (2024)

Why this will be your go-to recipe

This mushroom chicken Chinese is a takeout staple, but you won’t believe how easy it is to make at home! I know you’ll keep this copycat recipe for Panda Express mushroom chicken in your rotation because it’s:

• Quick and Easy: Delicious, tender chicken without the need to marinate! This meal comes together in just 20 minutes.
• Healthy and Delicious: Lean protein and crisp veggies make for a well-rounded and nutrition-packed meal.
• Affordable: Eating out can really take a toll on your wallet! This recipe is affordable and fast to whip up at home.

Ingredient substitutions

• Cremini mushrooms would work nicely in place of white button mushrooms.
• Soy sauce can be used in place of coconut aminos. It is saltier, so half the amount if using soy sauce and balance the saltiness with brown sugar.
• Balsamic vinegar or rice vinegar can be used if you don’t have aged balsamic vinegar.
• Chicken thighs can be substituted for breast, but it’s a good idea to trim some of the fat if using the thighs. Pandas chicken zucchini mushroom uses thigh meat.
• Potato starch or arrowroot starch would work in place of tapioca when coating the chicken. In general, I don’t recommend using cornstarch.

How to make the dish

This Chinese chicken with mushrooms recipe comes together so easily! Here’s how to make mushroom chicken at home in 20 minutes or less.

1. Cube the chicken and toss in the seasonings from coconut aminos to garlic powder.
2. Slice the zucchini into half moons and halve or quarter the mushrooms.
3. In a bowl, whisk together the sauce ingredients from stock to ginger
4. Preheat the oil in a saute pan, using a chopstick to make sure it’s hot enough.

5. Coat the seasoned chicken pieces in tapioca starch.
6. Pan-fry the chicken in a single layer for 2-3 minutes on each side, until golden. Remove from pan.
7. Saute the vegetables on medium-high heat, adding another tablespoon of oil if needed.
8. Return the chicken to the pan and pour in the sauce. Transfer to a serving platter and serve hot.

Tips for the perfect chicken stir fry

• Pan-fry the chicken in a single layer so it does not steam. For more tips for the perfect stir fry, check out my guide: How to Stir Fry in a Stainless Steel Pan
• Skip the marinade! Marinating your chicken not only adds to prep time but can lead to soggy chicken. Follow my steps for perfectly tender, golden chicken bites!
• Make sure the pan is hot enough. Test the heat by placing the tip of a chopstick in the oil while preheating. When it’s ready, you should see a bubble around the chopstick.

Variations

You really can’t go wrong with the classic Chinese flavors in this mushroom.chicken dish! This Asian chicken mushroom recipe is perfect as it is, but there are so many fun variations you could play with!

• Make it spicy: Add some red pepper flakes for a bit of heat
• Switch up the sauce: Try this recipe with my 5-ingredient, gluten-free Vegetarian oyster sauce!
• Mix and match your veggies: If you don’t like zucchini or want to add some extra fiber, toss in some broccoli, onion, cauliflower, or carrots.
• Make it vegan: Replace the chicken with tofu cubes to make it vegan-friendly.

Serving suggestions

What is Panda Express mushroom chicken made of?

The dish consists of pan-fired chicken with zucchini and mushrooms in a light ginger soy sauce.

What is the nutrition in Panda Express Zucchini & Mushroom Chicken?

The restaurant version has 120 calories, 9 g of fat, 750 mg of sodium, 40 mg of cholesterol, 11 g of carbohydrates, 4 g of sugar, and 12 g of protein (source).

Is mushroom chicken from panda express gluten-free?

No, Panda Express has no gluten-free or vegetarian dishes except for white rice. This homemade version is gluten-free as long as you don’t substitute soy sauce.

What is in Panda Express mushroom chicken sauce?

According to the chain, ingredients may vary by location, but the basis of the sauce is soy sauce and ginger.

Storage and make-ahead

This stir fry keeps well in the fridge in a glass airtight container for up to 4 to 5 days. It can be reheated in a microwave on high for 1 minute. The leftovers taste even better the next day!

To prepare the recipe ahead of time, you could slice the vegetables and cube the chicken in advance, and just stir-fry them together when you’re ready to cook.

Related recipes

If you love this at-home Chinese takeout recipe, you’ll also love my black pepper chicken or Panda Express honey sesame chicken. If you are looking for more variety, my Panda Express orange chicken and paleo kung pao chicken will satisfy your takeout cravings! Looking for a ground chicken recipe? This Whole30 chicken lettuce wraps recipe is a P.F. Chang’s copycat and made even yummier.

For seafood lovers, my Panda Express honey walnut shrimp is another readers’ favorite!

Umami Tips

• No need to marinate the chicken ahead of time. Soaking the chicken in marinade creates too much liquid and affects the sear. Follow my recipe instructions to save time!
• Stir-fry the vegetable and chicken separately to ensure crisp veggies and tender meat.
• Use a large skillet and get your pan nice and hot for the best cooking results.

5 from 15 votes

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

Author: ChihYu Smith

For the chicken:

• ▢ 1.25 lb chicken breasts, dice to 1-inch cubes
• ▢ 1 tbsp coconut aminos
• ▢ ¼ tsp coarse sea salt
• ▢ ½ tsp baking soda
• ▢ ¼ tsp garlic powder
• ▢ ¼ cup tapioca starch, or potato starch

For the vegetables:

• ▢ 10 oz. zucchini, 1 large
• ▢ 8 oz. white button mushrooms, or cremini mushrooms

For the sauce:

• ▢ 2 tbsp chicken stock
• ▢ 3 tbsp coconut aminos
• ▢ 1 tbsp aged balsamic vinegar
• ▢ 2 tsp toasted sesame oil
• ▢ 0.8 oz garlic, grated, 4 large cloves
• ▢ 0.4 oz ginger, grated

Other:

• ▢ 4 tbsp avocado oil
• ▢ 2 pinches coarse sea salt

• Slice the chicken into 1-inch cubes and in a bowl add and mix well with the seasonings from coconut aminos to garlic powder. Set aside in the fridge while you prepare other items.

• Slice the zucchini in half, lengthwise, and dice it to a little less than half-inch thick so they look like a half-moon shape. Halve or quarter the mushrooms.

• In a measuring cup or bowl, combine the sauce ingredients from stock to ginger.

• In a 10 to 12-inch saute pan, add the oil and preheat over medium heat for about 3 minutes. Test the temperature with a wooden chopstick, if it shows bubbles around the chopstick when inserting it into the oil, the temperature is hot enough. You can also use a thermometer to reach 350F/177C.

• In the meantime, lightly coat the chicken with the starch. Toss well.

• Add the chicken one by one into the pan. Turn up the heat to medium-high. Pan-fry the chicken in a single layer without disturbing it for about 3 minutes on the first side. Then use a chopstick or tong to cook the flip side for about 2 minutes. Transfer them out to a separate plate.

• You should have some oil left in the skillet, if not, add 1 more tablespoon of oil. Saute the zucchini, mushroom, and 2 pinches of salt over medium-high heat for 3 minutes.

• Return the chicken to the pan and pour in the sauce. Toss to coat the sauce over for 1 minute. Transfer the food to a large serving plate. Serve warm or at room temperature.

• Soy sauce can be used in place of coconut aminos. It is saltier, so half the amount if using soy sauce and balance the saltiness with brown sugar.
• Balsamic vinegar or rice vinegar can be used if you don’t have aged balsamic vinegar.
• Chicken thighs can be substituted for breast, but it’s a good idea to trim some of the fat if using the thighs. Pandas chicken zucchini mushroom uses thigh meat.
• Potato starch or arrowroot starch would work in place of tapioca when coating the chicken. In general, I don’t recommend using cornstarch.
• Use a large skillet and get your pan nice and hot for the best cooking results.

Course: Main Course

Cuisine: American Chinese

Keyword: chicken zucchini mushroom, panda express mushroom chicken, recipe for panda express mushroom chicken

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