Can I Prepare the Chicken in Advance?

Yes. Slice and marinate the chicken the night before, then refrigerate it in a covered container. Prepare the sauce separately and keep it refrigerated as well. When dinner time arrives, slice the vegetables and begin cooking.

Can I Use Pre-Sliced Chicken?

Yes. Pre-sliced chicken saves time, but check the thickness. Pieces thicker than ¼ inch will need longer to cook.

Why Did My Chicken Steam Instead of Brown?

The pan may not have been hot enough, or the chicken may have crowded the skillet. Excess marinade can also lower the pan temperature. Drain each piece lightly and cook the chicken in batches.

Why Is My Sauce Too Thick?

Cornstarch can continue thickening as the sauce cooks. Add a tablespoon or two of water and stir until the sauce reaches your preferred consistency.

Why Is My Sauce Too Thin?

Let it bubble for another minute while stirring. If it still seems thin, mix a small amount of cornstarch with cold water and add it gradually. Avoid adding dry cornstarch directly to the skillet because it can form lumps.

Can I Use Frozen Vegetables?

Fresh vegetables provide the best sear. Frozen vegetables release more water, but you can still use them. Thaw and dry them thoroughly before adding them to the hot pan.

Is Mushroom Chicken at Panda Express Spicy?

Traditional Mushroom Chicken At Panda Express generally emphasizes savory garlic, ginger, soy, and mushroom flavors rather than intense heat. This homemade version also starts mild, but you can easily add chili sauce or pepper flakes.

Can I Make This Gluten-Free?

Use certified gluten-free tamari instead of regular soy sauce. You will also need a gluten-free oyster sauce or mushroom-based stir-fry sauce. Always check individual ingredient labels.

Can I Double the Recipe?

Yes, but cook the chicken and vegetables in several batches. Doubling everything in one pan will overcrowd it and reduce browning.

What Other Chicken Dinners Should I Try?

Fans of Copycat Panda Express Mushroom Chicken may also enjoy black pepper chicken, sweet and sour chicken, orange chicken, oyster sauce chicken, chicken and broccoli, or broccoli beef. These dishes use many of the same pantry ingredients and high-heat cooking techniques.

Copycat Panda Express Mushroom Chicken | Easy 20-Minute Stir-Fry

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This Copycat Panda Express Mushroom Chicken combines tender marinated chicken, browned mushrooms, crisp zucchini, garlic, and ginger in a glossy savory sauce. It cooks quickly in one skillet and delivers a fresh, homemade alternative to your favorite takeout meal.

Author: Irma
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Dinner

Ingredients

Scale

Chicken and Vegetables

1 pound boneless, skinless chicken breast, about 500 grams, sliced approximately ¼ inch thick
2 tablespoons vegetable oil
2 cups mushrooms, cleaned and cut into quarters
1 large zucchini, halved lengthwise and sliced into half-moons
3 garlic cloves, finely minced
1 teaspoon fresh ginger, finely minced

Chicken Marinade

2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoons cornstarch

Stir-Fry Sauce

½ cup water
¼ cup light soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar
1 tablespoon cornstarch

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Instructions

Slice the chicken into thin, even pieces.
Place the chicken breast on a clean cutting board and cut it against the grain into slices approximately ¼ inch thick. Keeping the pieces uniform helps them cook at the same speed and prevents some slices from drying out while thicker pieces remain undercooked. For easier slicing, chill the chicken in the freezer for 15 to 20 minutes before cutting.
Mix the chicken marinade.
Add 2 tablespoons of light soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, and 2 tablespoons of cornstarch to a medium mixing bowl. Whisk thoroughly until the cornstarch dissolves and the marinade looks smooth, with no visible dry pockets.
Coat and rest the chicken.
Add the thinly sliced chicken to the bowl. Toss and turn the pieces until the marinade lightly coats every surface. Cover the bowl and allow the chicken to marinate for at least 20 to 30 minutes. For deeper flavor and a more tender texture, refrigerate the marinated chicken overnight.
Prepare the stir-fry sauce.
In a separate small bowl or liquid measuring cup, combine ½ cup water, ¼ cup light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Whisk until the sugar and cornstarch dissolve completely. Set the mixture beside the stove. Stir it again immediately before adding it to the skillet because the cornstarch will settle as the sauce rests.
Prepare the vegetables and aromatics.
While the chicken marinates, clean the mushrooms and cut them into quarters. Slice the zucchini lengthwise, then cut each half into evenly sized half-moons. Finely mince the garlic and ginger. Keep all prepared ingredients within reach of the stove because the cooking process moves quickly once the skillet becomes hot.
Heat the oil.
Place a large skillet or wok over high heat. Pour in 2 tablespoons of vegetable oil and allow it to heat until the surface shimmers. The pan should feel very hot before the chicken goes in. A properly heated skillet helps the meat brown quickly instead of releasing liquid and steaming.
Drain away excess marinade.
Lift the chicken pieces from the bowl and allow extra marinade to drip off. Do not pour the remaining marinade into the skillet. Too much liquid will lower the temperature of the pan and interfere with browning.
Arrange the chicken in one layer.
Place the chicken slices flat in the skillet, leaving a little space between them. Avoid overlapping or piling the pieces. When the skillet cannot hold all the chicken comfortably, cook it in two batches rather than overcrowding the pan.
Sear the first side without disturbing it.
Leave the chicken alone for approximately 30 seconds to one minute. Resist the urge to stir immediately. Direct contact with the hot skillet allows the first side to develop a lightly golden surface.
Turn and finish cooking the chicken.
Flip the slices and continue cooking, stirring only as needed, until the chicken develops browned edges and no longer looks raw in the center. Because the pieces are thin, this should take only a few minutes. Transfer the cooked chicken to a clean plate and set it aside.
Cook the mushrooms and zucchini.
Keep the skillet over high heat. Add the quartered mushrooms and zucchini half-moons to the hot pan. Stir-fry them for approximately two to three minutes, stirring frequently while still giving the vegetables brief moments of contact with the skillet.
Keep the vegetables crisp-tender.
Cook until the mushrooms begin to brown and the zucchini becomes brighter and slightly tender. Do not cook the vegetables until completely soft. They will continue cooking after you add the chicken and sauce.
Lower the heat and return the chicken.
Reduce the burner to medium-low. Add the cooked chicken and any juices from the plate back to the skillet. Toss it gently with the mushrooms and zucchini.
Add the garlic and ginger.
Sprinkle in the minced garlic and ginger. Stir continuously for about one minute, allowing the aromatics to become fragrant. Keep them moving so the garlic does not sit against the hot surface long enough to burn.
Whisk the sauce again.
Give the prepared sauce a thorough stir to lift any cornstarch that has collected at the bottom of the bowl. The mixture should look evenly blended before it enters the skillet.
Pour in the sauce.
Add the sauce to the chicken and vegetables. Immediately stir and toss the ingredients so the liquid distributes evenly throughout the pan.
Thicken the sauce.
Continue stir-frying for one to two minutes. As the sauce heats, it will begin to bubble, turn glossy, and thicken around the chicken, mushrooms, and zucchini. Keep stirring so the sauce coats everything evenly and does not stick to the bottom.
Adjust the consistency when needed.
When the sauce becomes thicker than you prefer, add a small splash of water and stir. When it still looks too thin, allow it to bubble for another 30 to 60 seconds. Remember that the sauce will continue thickening slightly after you remove the skillet from the heat.
Remove the skillet promptly.
Turn off the heat as soon as the chicken is hot, the vegetables remain crisp-tender, and the sauce reaches a glossy coating consistency. Avoid cooking longer than necessary, as extended heat can dry out the chicken and soften the zucchini.
Serve immediately.
Spoon the mushroom chicken over warm jasmine rice, brown rice, cauliflower rice, or noodles. Serve it straight from the skillet while the sauce remains glossy and the vegetables still have a pleasant bite.

Notes

Marinating matters. Twenty to 30 minutes gives the chicken time to absorb flavor and benefit from the cornstarch coating. An overnight marinade creates an even more tender texture and stronger savory flavor.
Do not crowd the skillet. Chicken needs direct contact with the hot surface to brown. Cook it in batches when your pan cannot hold the pieces in a single layer.
Use high heat carefully. High heat creates the characteristic sear of a stir-fry, but keep the ingredients prepared and close by so nothing burns while you search for the next component.
Stir the sauce before using it. Cornstarch naturally settles at the bottom of the bowl. Whisking immediately before pouring ensures even thickening.
Avoid overcooking the zucchini. Stop cooking while it still feels slightly firm. It will continue softening from the residual heat.
Store leftovers safely. Transfer cooled leftovers to an airtight container and refrigerate them for up to three days.
Reheat gently. Warm leftovers in a skillet over medium heat with a splash of water, or microwave individual portions in short intervals while stirring between each interval.

Nutrition

Calories: 300kcal
Sugar: 4g
Sodium: 1946mg
Fat: 13g
Saturated Fat: 2g
Carbohydrates: 13g
Fiber: 1g
Protein: 30g
Cholesterol: 82mg

Find it online: https://irmacooks.com/copycat-panda-express-mushroom-chicken/