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Copycat Panda Express Mushroom Chicken
This copycat Panda Express Mushroom Chicken is a quick and easy stir fry that's packed with tender chicken, hearty mushrooms, fresh zucchini, and a savory ginger-soy sauce. Ready in 30 minutes and made with simple ingredients, it's the perfect weeknight dinner the whole family will love.
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This copycat Panda Express Mushroom Chicken is ready in 30 minutes, costs a fraction of the price, and tastes so good your family will be requesting it on repeat. Tender chicken, hearty mushrooms, and zucchini in a rich ginger-soy sauce — weeknight dinner, sorted.
The next time the Panda Express craving hits, skip the drive-thru and head straight to your kitchen instead.
Why You'll Love This Recipe
Ready in 30 minutes. Faster than the drive-thru, no joke.
Better than takeout. Fresh ingredients and a made-from-scratch sauce make all the difference.
Simple ingredients. Most of what you need is already in your pantry.
Family approved. Even picky eaters love this one.
Great for meal prep. It reheats beautifully, making next-day lunch something to actually look forward to.
Ingredients For Copycat Panda Express Mushroom Chicken
You'll need:
For the Stir Fry
- 2 cups chicken breast, cut into 1-inch cubes
- 8 ounces mushrooms, sliced
- 1 zucchini, cut into half moons
- 1 green pepper, sliced
- ½ white onion, chopped
For the Sauce
- 3 tablespoons Yondu Vegetable Umami
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 2 tablespoons cornstarch
- ½ tablespoon fresh ginger, minced
- 3 tablespoons garlic, minced
To Cook
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
Optional Garnish
- Sesame seeds
- Sliced green onions
Ingredient Notes
Chicken. We're using chicken breast here, but chicken thighs work just as well. Either way, cut it into even 1-inch cubes so everything cooks at the same rate.
Mushrooms. White button mushrooms are great here, but cremini mushrooms or Shiitake would also be delicious.
Zucchini. Cut into half moons so they hold their shape in the pan. Don't overcook them - you want a little bite left, not mush.
Green Pepper. This adds a nice pop of color and a subtle sweetness. Red or yellow bell pepper works just as well if that's what you have on hand.
Yondu Vegetable Umami. This is the secret weapon in this recipe. Yondu is an organic all-purpose savory seasoning made from fermented soybeans. It adds a deep, rich umami flavor without being overpowering. You can find it at most health food stores or online. If you can't get your hands on it, substitute with soy sauce or a mix of soy sauce and a small splash of fish sauce.
Sesame Oil. Don't skip this one - it's what gives the dish that distinct Asian stir fry flavor. A little goes a long way.
How to Make Panda Express Mushroom Chicken
I'll be honest... my first attempt at this mushroom chicken was not pretty. The chicken was pale and rubbery, the vegetables were a soggy mess, and the sauce just kind of… sat there.
Turns out I was making every classic stir-fry mistake in the book. After a few more rounds of testing, I figured out exactly where things were going wrong, and now this comes out perfect every single time. Here's what you really need to know.
The pan matters. Use a wok or a skillet that's at least 12 inches wide. Any smaller and you'll be overcrowding everything, which means the chicken steams instead of sears and the vegetables turn soggy. Give everything room to breathe.
Get the pan hot first. Medium-high heat before anything goes in. If the pan isn't hot enough, the chicken won't sear — it'll just release its juices and cook unevenly.
Coat the chicken well. Make sure every piece of chicken is fully coated in cornstarch before it hits the pan. This is what gives it that lightly crispy exterior and helps the sauce cling to it at the end.
Don't rush the vegetables. Add the onions and pepper first, then the garlic and ginger, then the zucchini and mushrooms. Each layer needs a minute to develop flavor before the next goes in. Garlic and ginger especially — give them that full two minutes to get fragrant.
Mix your sauce before you need it. Have the Yondu, rice vinegar, and sugar mixed and ready to go before you start cooking. Stir fry moves fast and you don't want to be measuring things out while something is burning in the pan.
The sauce will thicken on its own. Once you add it to the skillet, give it about a minute, and you'll see it tighten up beautifully. Don't panic if it looks thin at first.
This stir fry is practically begging to be served over a big bowl of steamed white rice. It soaks up that ginger-soy sauce perfectly. Fried rice is an equally delicious option if you want to lean even further into the takeout-at-home vibe. Noodles or zoodles work great too, especially if you have little ones who prefer them over rice.
If you want to round out the meal with something on the side, a simple cucumber salad or some steamed broccoli would be right at home on the table next to this one.
More Asian-Inspired Recipes Your Kids Will Actually Eat ⭐
Beef and Broccoli | Honey Garlic Chicken | Crispy Honey Chicken | Crockpot Orange Chicken
How to Store and Reheat
In The Fridge: Leftovers keep well in an airtight container in the fridge for up to three days. This is one of those dishes that actually tastes great the next day once all the flavors have had time to settle in.
Reheating: Warm it back up in a skillet over medium heat for a few minutes. This keeps the vegetables from getting too soft. The microwave works in a pinch, just go low and slow so the chicken doesn't dry out.
Freezing: We don't recommend freezing this one. The zucchini tends to get mushy once thawed, and it just won't be the same. Better to make a fresh batch!
Copycat Panda Express Mushroom Chicken
This copycat Panda Express Mushroom Chicken is a quick and easy stir fry that's packed with tender chicken, hearty mushrooms, fresh zucchini, and a savory ginger-soy sauce. Ready in 30 minutes and made with simple ingredients, it's the perfect weeknight dinner the whole family will love.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
For the Stir Fry
- 2 cups chicken breast (cut into 1-inch cubes)
- 8 ounces mushrooms (sliced)
- 1 zucchini (cut into half moons)
- 1 green pepper (sliced)
- ½ white onion (chopped)
For the Sauce
- 3 tablespoons Yondu Vegetable Umami
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 2 tablespoons cornstarch
- ½ tablespoon fresh ginger (minced)
- 3 tablespoons garlic (minced)
For Cooking
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
Optional Garnish
- Sesame seeds
- Sliced green onions
DIRECTIONS
- Add the cornstarch to a shallow dish or zip-top bag, then toss the chicken pieces until every piece is well coated.
- Heat the vegetable and sesame oil in a large wok or skillet (at least 12 inches) over medium-high heat.
- Add the chicken to the hot pan and cook, turning occasionally, until golden and cooked through, about 6-8 minutes.
- Transfer the chicken to a plate and set aside.
- Add the onion and green pepper to the same pan and cook for a few minutes until they start to soften. Stir in the garlic and ginger and cook for another 2 minutes until fragrant.
- Add the zucchini and mushrooms and cook for a few more minutes, stirring occasionally.
- Return the chicken to the pan and stir everything together for about a minute to warm through.
- In a small bowl, combine the Yondu, rice vinegar, and sugar. Pour the sauce over everything in the pan.
- Let everything cook together for another minute or so — the sauce will thicken as it heats through.
- Serve immediately over rice and top with sesame seeds and sliced green onions if desired.
Notes
- Use a wok or skillet that's at least 12 inches wide. Anything smaller and the ingredients will steam instead of sear.
- Make sure every piece of chicken is fully coated in cornstarch before it hits the pan.
- Have your sauce mixed and ready to go before you start cooking. Stir fry moves fast.
- Don't overcook the zucchini. You want it tender but still with a little bite.
- Leftovers keep in the fridge for up to 3 days. We don't recommend freezing.
- Can't find Yondu? Substitute with soy sauce or a mix of soy sauce and a splash of fish sauce.
Nutrition
Calories: 243kcal | Carbohydrates: 14g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 97mg | Potassium: 686mg | Fiber: 2g | Sugar: 6g | Vitamin A: 231IU | Vitamin C: 38mg | Calcium: 31mg | Iron: 1mg
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Copycat Panda Express Mushroom Chicken FAQ
What mushrooms does Panda Express actually use?
Panda Express uses white button mushrooms in their mushroom chicken.
Can I use chicken thighs instead of chicken breast in mushroom chicken?
Absolutely. Chicken thighs are actually a little more forgiving if you tend to overcook things. They stay juicy. Just cut them into the same 1-inch pieces and cook the same way.
Can I make gluten-free mushroom chicken?
Yes! Yondu is naturally gluten-free, so just double check your other ingredients and you should be good to go.
Can I substitute the Yondu?
If you can't find Yondu, soy sauce is the easiest swap. For a closer match to that deep umami flavor, try a mix of soy sauce with a small splash of fish sauce. It won't be identical, but it'll still be delicious.
Can I make this ahead of time?
You can prep everything ahead. Chop your vegetables, cube your chicken, and mix your sauce. Then, store them separately in the fridge. When it's time to cook, dinner will come together in under 15 minutes.
Nope! This dish is mild and savory. If you want to add some heat, a pinch of red pepper flakes or a drizzle of chili oil at the end does the trick.
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