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Panda Express Mushroom Chicken Copycat Recipe That Tastes Better Than Takeout

Panda Express Mushroom Chicken Copycat served over rice with glossy sauce, a tasty Panda Express Mushroom Chicken Recipe for an easy dinner.
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This Panda Express Mushroom Chicken Copycat recipe brings home the sweet-savory flavor of the popular takeout dish with tender chicken, mushrooms, zucchini, and a glossy garlic-ginger sauce. It is fast, flavorful, and perfect for an easy dinner night.

Ingredients

Scale

Chicken and vegetables

  • 1 pound boneless, skinless chicken breast, thinly sliced into 1/4-inch pieces
  • 2 tablespoons vegetable oil
  • 2 cups mushrooms, cleaned and cut into quarters
  • 1 large zucchini, sliced into half-moons
  • 3 garlic cloves, minced
  • 1 teaspoon ginger, minced

Chicken marinade

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

Sauce

  • 1/2 cup water
  • 1/4 cup light soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons brown sugar
  • 1 tablespoon cornstarch

Instructions

  1. In a medium mixing bowl, whisk together the light soy sauce, rice vinegar, sesame oil, and cornstarch for the marinade. Add the sliced chicken breast and toss well until every piece is coated. Let the chicken rest for 20 to 30 minutes at minimum. For deeper flavor and a more tender bite, cover and refrigerate it overnight.
  2. In a separate small bowl, combine the water, light soy sauce, oyster sauce, rice vinegar, brown sugar, and cornstarch for the stir-fry sauce. Whisk until the mixture looks smooth and fully blended, then set it aside while you cook the chicken and vegetables.
  3. Place a large skillet over high heat and add the vegetable oil. Allow the pan to get very hot before adding anything. When the oil is shimmering and the skillet is ready, add the marinated chicken in a single layer. Do not crowd the pan, because crowded chicken steams instead of browns.
  4. Let the chicken cook undisturbed long enough to develop color on the first side, then flip and stir as needed until it is browned and cooked through. Once the chicken is done, transfer it to a plate and keep it nearby.
  5. Add the mushrooms and zucchini to the same skillet. Stir-fry them over high heat for about 2 to 3 minutes, moving them around often so they cook evenly. The vegetables should look glossy, lightly browned, and still crisp-tender.
  6. Turn the heat down to medium-low and return the cooked chicken to the skillet. Add the minced garlic and ginger, then stir everything together for about 1 minute. Keep the mixture moving so the garlic becomes fragrant without burning.
  7. Stir the sauce again, because the cornstarch may have settled. Pour the sauce into the skillet and toss everything to coat. Continue cooking for 1 to 2 minutes, stirring often, until the sauce thickens and clings to the chicken and vegetables.
  8. Remove the skillet from the heat and serve the Panda Express Mushroom Chicken Copycat immediately over rice, noodles, or your favorite side. Enjoy it hot while the sauce is glossy and the vegetables still have a little bite.

Notes

A longer marinating time gives the chicken more flavor and a softer texture. Thirty minutes works in a hurry, but overnight marinating gives the best results for Panda Express Mushroom Chicken Copycat.

Nutrition

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