Panda Express Mushroom Chicken

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The Panda Express Mushroom Chicken is a crave-worthy stir-fry dish packed with savory-sweet flavor, tender chicken, and vibrant vegetables. With every bite, you get the juiciness of marinated chicken breast paired with the earthy depth of mushrooms and the delicate crunch of zucchini. The glossy ginger soy sauce brings everything together with just the right touch of umami.

This homemade version not only rivals the takeout classic, it also gives you control over ingredients and freshness. Whether you’re aiming for a healthier lunch, quick dinner, or meal-prep hero, this stir-fry fits the bill. It’s a crowd-pleaser that’s simple enough for weeknights, yet satisfying enough to be a star dish at the dinner table.

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Why You’ll Love This Panda Express Mushroom Chicken

• Quick & easy: Ready in under 30 minutes with minimal prep.
• Healthier than takeout: Less oil, sugar, and sodium while keeping all the flavor.
• Flavor-loaded: Rich soy garlic sauce coats every tender bite.
• Versatile: Works with other veggies or protein swaps.
• Meal-prep friendly: Keeps well in the fridge and reheats beautifully.

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Preparation Phase & Tools to Use (Essential Tools and Their Importance)

To make Panda Express Mushroom Chicken come together quickly and smoothly, having the right tools on hand is essential. Here’s what you’ll need:

• Wok or Large Skillet: A wok is ideal for high-heat cooking and even searing of the chicken and vegetables. If you don’t have one, a large non-stick or stainless-steel skillet will do the job.
• Sharp Chef’s Knife: Precision slicing is key for even cooking—especially for the zucchini and mushrooms. A sharp blade makes this process quicker and safer.
• Cutting Board: Keep your prep organized and your counters clean with a sturdy cutting board, preferably one for vegetables and one for raw meat.
• Mixing Bowls: You’ll need at least two—one to marinate the chicken and one for your sauce.
• Measuring Spoons and Cups: Precision ensures your sauce turns out balanced and flavorful.
• Tongs or Spatula: A sturdy utensil makes it easy to toss and stir the ingredients without tearing the chicken or overhandling the vegetables.

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Preparation Tips

• Slice evenly: Uniform slices of chicken and veggies ensure they cook at the same rate and absorb the sauce more evenly.
• Marinate for at least 15 minutes: Even a short marination time adds flavor and helps tenderize the chicken.
• Pat the chicken dry: Before cooking, blot the chicken pieces with a paper towel to get a good sear and prevent excess moisture.
• Use high heat: A hot pan creates that classic restaurant-style sear, especially important for locking in flavor and getting slight caramelization on the veggies.
• Don’t overcrowd the pan: Cook in batches if needed. This keeps the ingredients from steaming and helps them brown beautifully.

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Ingredients for This Panda Express Mushroom Chicken

Here’s everything you’ll need to recreate this savory favorite at home:

For the Chicken and Vegetables:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 medium zucchini, halved lengthwise and sliced
• 1 ½ cups mushrooms, sliced (white button or cremini work great)
• 1 tablespoon cornstarch (for coating the chicken)
• 1 tablespoon oil (vegetable or canola)
• 1 teaspoon sesame oil (optional, for added depth)
• Salt and pepper, to taste

For the Sauce:

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon fresh ginger, grated
• 1 teaspoon garlic, minced
• 1 teaspoon rice vinegar
• 1 teaspoon brown sugar
• 2 tablespoons water
• 1 teaspoon cornstarch (for thickening the sauce)

Optional Garnish:

• Toasted sesame seeds
• Sliced green onions

These simple pantry staples and fresh produce come together to deliver a dish that’s bold, flavorful, and absolutely satisfying.

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Step 1: Prepare the Chicken

Toss the bite-sized chicken pieces with a pinch of salt, pepper, and 1 tablespoon of cornstarch in a mixing bowl. This coating helps the chicken crisp slightly and gives body to the sauce later. Set aside while prepping the veggies and sauce.

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Step 2: Make the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, grated ginger, minced garlic, rice vinegar, brown sugar, water, and 1 teaspoon of cornstarch. Stir until smooth and set aside. This sauce will thicken when cooked and coat everything beautifully.

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Step 3: Sauté the Chicken

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3–4 minutes on each side until golden and fully cooked. Remove the chicken and set aside.

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Step 4: Stir-Fry the Vegetables

In the same skillet, add a dash more oil if needed. Toss in the sliced mushrooms and zucchini. Stir-fry for 3–5 minutes until the veggies are slightly tender but still crisp. You want the mushrooms browned and the zucchini vibrant.

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Step 5: Combine and Finish

Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over everything and stir to combine. Cook for 2–3 minutes, letting the sauce bubble and thicken, coating all the ingredients evenly.

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Step 6: Garnish and Serve

Drizzle with a touch of sesame oil if desired. Sprinkle with toasted sesame seeds and chopped green onions. Serve hot over steamed rice or noodles.

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Notes

• Vegetable variations: You can easily swap or add veggies like bell peppers, snap peas, or baby corn depending on what you have on hand.
• Protein swap: Tofu, shrimp, or thinly sliced beef work well in place of chicken.
• Make it spicy: Add a pinch of red pepper flakes or a splash of sriracha to the sauce for a kick.
• Low-sodium option: Use low-sodium soy sauce and rinse canned vegetables (if using) to control salt levels.
• Gluten-free version: Use tamari instead of soy sauce and make sure your oyster and hoisin sauces are gluten-free.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan: This traps moisture and prevents a good sear. Cook the chicken in batches if needed.
• Undercooking the mushrooms: Mushrooms release a lot of water. Cook them until their moisture evaporates and they start to brown for better flavor.
• Not thickening the sauce: Make sure the sauce simmers long enough to thicken—otherwise it can turn out watery.
• Using too much oil: Just 1–2 tablespoons are enough. Too much can make the dish greasy and weigh it down.
• Skipping the cornstarch step: This helps create that glossy, restaurant-style coating on both the chicken and sauce.

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What to Serve With Panda Express Mushroom Chicken?

This dish is incredibly versatile and pairs beautifully with a range of sides. Here are eight tasty companions to round out your meal:

8 Recommendations

1. Steamed Jasmine Rice – Classic, fluffy, and perfect for soaking up the sauce.
2. Fried Rice – Add an extra layer of flavor and texture with egg, veggies, and soy sauce.
3. Lo Mein Noodles – A soft and savory side that complements the stir-fry beautifully.
4. Garlic Green Beans – Crisp, garlicky greens add a refreshing contrast.
5. Vegetable Spring Rolls – Crunchy and light, they make a great starter or side.
6. Hot and Sour Soup – Adds a tangy and warming element to your meal.
7. Cucumber Salad – Cool and crisp, a refreshing contrast to the warm stir-fry.
8. Egg Drop Soup – Light yet comforting, this traditional soup balances the richness of the chicken dish.

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Storage Instructions

Refrigeration: Let the chicken cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 4 days.

Freezing: You can freeze this dish for up to 2 months. Use freezer-safe containers or resealable bags. For best results, thaw overnight in the fridge and reheat in a skillet or microwave.

Reheating: To maintain texture, reheat in a skillet over medium heat. Add a splash of water if the sauce has thickened too much. Microwave works too—cover and heat in 30-second intervals, stirring in between.

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Estimated Nutrition (Per Serving – based on 4 servings)

• Calories: 290
• Protein: 27g
• Fat: 13g
• Saturated Fat: 2g
• Carbohydrates: 15g
• Fiber: 2g
• Sugar: 5g
• Sodium: 710mg
• Cholesterol: 65mg
• Trans Fat: 0g
• Unsaturated Fat: 10g

Nutrition values may vary slightly based on exact ingredients and portions.

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Frequently Asked Questions

1. Can I use chicken thighs instead of chicken breast?

Yes! Chicken thighs are slightly more flavorful and remain juicy even after cooking. Just trim excess fat and cut into similar-sized pieces.

2. Is this dish spicy?

Not by default. The base recipe is mild, but you can add heat with chili flakes or sriracha if you like it spicy.

3. Can I make this vegetarian?

Absolutely. Swap the chicken for tofu or tempeh, and use vegetarian oyster sauce or soy sauce as an alternative.

4. How do I prevent soggy vegetables?

Use high heat and avoid overcrowding the pan. Stir-fry the vegetables until just tender-crisp to maintain their texture.

5. Is oyster sauce necessary?

It adds rich umami depth, but if needed, substitute with hoisin sauce or a splash of soy sauce mixed with a bit of brown sugar.

6. Can I double the recipe?

Yes, just make sure to cook in batches to avoid steaming the ingredients. Double the sauce and ingredients proportionally.

7. What’s the best way to cut zucchini for this recipe?

Halve the zucchini lengthwise, then slice into ¼-inch thick half-moons. This shape cooks evenly and looks great in the dish.

8. How do I thicken the sauce if it’s too runny?

Let it simmer for another 1–2 minutes. If still thin, mix ½ teaspoon of cornstarch with 1 tablespoon of water and stir it in.

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Conclusion

Panda Express Mushroom Chicken is the perfect combination of tender protein, crisp veggies, and bold sauce—all made at home in a matter of minutes. It’s satisfying, easy to customize, and better than takeout in both flavor and nutrition. Whether you’re making it for a quick family dinner or prepping for the week, this recipe delivers every time with minimal fuss and maximum taste.

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