Copycat Panda Express Mushroom Chicken Recipe

Bring the bold, familiar flavors of your favorite takeout into your kitchen with this Copycat Panda Express Mushroom Chicken recipe. It’s quick to prepare, full of savory-sweet sauce, and perfect for weeknight dinners or meal prep.

Recreate the Taste of Panda Express

If you love the comforting blend of sweet and savory from Panda Express but prefer to eat at home, this recipe is a great alternative. Tender slices of chicken are lightly seasoned, coated with cornstarch for a silky texture, and stir-fried until juicy. White mushrooms and zucchini add body and freshness, while a simple sauce made from chicken stock, brown sugar, soy sauce, oyster sauce, and rice wine vinegar creates the classic flavor profile.

This version is designed to be flexible: swap the chicken for pork loin, flank steak, shrimp, or tofu if you prefer. You can also change the vegetables — broccoli, bell peppers, snap peas, or carrots all work well. The recipe is designed for a fast turnaround, with about 15 minutes of prep and 15 minutes of cooking, so you can have a restaurant-style meal on the table in around 30 minutes.

Mushroom Chicken: Ingredients & Substitutions

Below are the ingredients for this Copycat Panda Express Mushroom Chicken along with practical substitutions so you can adapt the recipe to what you have on hand or to dietary needs.

Ingredients

For the chicken

• 1 pound boneless, skinless chicken breast, cut into 1/4-inch slices
• 1 tablespoon soy sauce (substitute tamari or coconut aminos for gluten-free)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons cornstarch

For the sauce

• 1/4 cup unsalted chicken stock (or water with bouillon)
• 3 tablespoons light brown sugar (or honey/maple syrup, to taste)
• 3 tablespoons soy sauce (or tamari)
• 1 tablespoon oyster sauce (use hoisin or a mix of soy and a little fish sauce if needed)
• 1 tablespoon rice wine vinegar (or apple cider vinegar; reduce slightly if using lemon juice)
• 2 teaspoons cornstarch (for thickening)

For the stir-fry

• 3 tablespoons vegetable oil (canola, peanut, or neutral oil)
• 8 ounces white mushrooms, thinly sliced (cremini or shiitake also work)
• 2 cups zucchini, sliced
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• Sesame seeds and thinly sliced green onions, for garnish (optional)
• Steamed rice, fried rice, or lo mein, for serving (optional)

Serving Suggestions for Panda Express Mushroom Chicken

• Steamed rice: White or brown rice soaks up the savory sauce and makes a satisfying base.
• Stir-fried vegetables: Serve with broccoli, bell peppers, snap peas, or bok choy for color and nutrition.
• Asian noodles: Lo mein or rice noodles tossed with a little sesame oil and soy sauce pair nicely.
• Fried rice: Home-style fried rice with carrots, peas, and scrambled egg makes a hearty side.
• Asian slaw: A crisp slaw with sesame-ginger dressing balances the richness of the dish.
• Spring rolls or egg rolls: Add a crunchy appetizer to complement the meal.
• Fresh fruit: Pineapple chunks or mandarin oranges brighten the plate and contrast the savory sauce.
• Green salad: A light salad with vinaigrette adds freshness and texture.

Mix and match these sides to create a balanced, flavorful meal that suits your tastes.

Copycat Panda Express Mushroom Chicken: FAQs

Other recipes you may enjoy

• Orange Chicken (Better Than Panda Express)
• Kung Fu Panda Noodle Soup
• Hoisin Beef Noodle Stir Fry
• Teriyaki Tofu Lettuce Wraps
• Sticky Asian Glazed Meatballs

Copycat Panda Express Mushroom Chicken

Equipment

• Knife
• Cutting board
• Measuring cups and spoons
• Wok or large skillet
• Wok spatula or large spatula

Ingredients

For the chicken

• 1 pound boneless skinless chicken breast, cut into 1/4-inch slices
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons cornstarch

For the sauce

• 1/4 cup unsalted chicken stock
• 3 tablespoons light brown sugar, packed
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons cornstarch

For the stir-fry

• 3 tablespoons vegetable oil
• 8 ounces white mushrooms, thinly sliced
• 2 cups medium-sliced zucchini
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• Sesame seeds and green onions for garnish (optional)
• Steamed rice, fried rice, or lo mein, for serving (optional)

Instructions

1. Place the sliced chicken in a medium bowl. Add soy sauce, garlic powder, and onion powder. Toss to combine, then add the cornstarch and stir until every piece is coated. Set aside.
2. In a small bowl, whisk together the chicken stock, brown sugar, soy sauce, oyster sauce, rice wine vinegar, and cornstarch. Set aside.
3. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. When the oil is hot, add the chicken in a single layer. Let it sear undisturbed for 30 seconds to a minute, then toss and cook until the chicken is cooked through, about 5–6 minutes. Remove the chicken to a plate.
4. Add another tablespoon of oil to the pan and cook the mushrooms, stirring, until they begin to soften, about 2 minutes. Transfer them to the plate with the chicken.
5. Add the remaining oil and cook the zucchini, stirring until tender-crisp, about 2–3 minutes. Return zucchini to the plate.
6. Add the ginger and garlic to the pan and cook until fragrant, about 30 seconds. Pour in the prepared sauce and bring it to a simmer.
7. Once the sauce begins to bubble and thicken, return the chicken, mushrooms, and zucchini to the pan. Stir to coat everything in the sauce and simmer for 1–2 minutes until warmed through.
8. Serve immediately over rice, fried rice, or lo mein. Garnish with sesame seeds and sliced green onions if desired.

Notes

• Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave. Freeze for up to three months for longer storage.

Nutrition

If you enjoy easy, flavorful weeknight meals that mimic your favorite takeout, this Copycat Panda Express Mushroom Chicken is a reliable, quick option. Adjust the vegetables, protein, and level of sweetness or heat to make it your own.