Mushroom Chicken from Panda Express Recipe
Tired of takeout but craving that Panda Express Mushroom Chicken? We’ve got you covered with a super easy and quick copycat recipe. Picture this: tender chicken, hearty mushrooms, all in a tasty sauce. Yep, you can whip up this crowd-pleaser right in your own kitchen. No fancy stuff, just good food for those hungry teens. Let’s get cooking and make dinner a breeze!
We know the struggle—teenagers can be picky eaters, but this Panda Express Mushroom Chicken copycat recipe is a winner. It’s budget-friendly, uses everyday ingredients, and you can tweak it to fit your family’s taste.
No need for culinary acrobatics; just throw it all together, give it a good stir, and dinner is served. Plus, there’s the added bonus of being the superhero who brought Panda Express home. Trust us, this one’s a game-changer for busy moms like you.
Does your family love Panda Express? Here are our favorite Panda Express recipes.
INGREDIENTS
- Jasmine rice
- Boneless skinless chicken breasts
- Vegetable oil
- Sesame oil
- Soy sauce or Tamari
- Balsamic vinegar
- Garlic
- Ginger
- White, whole mushrooms
- Zucchini
- Cornstarch
INSTRUCTIONS
Step 1: Prepare rice according to package instructions. Set aside.
Step 2: Cut chicken into bite-size pieces. Coat in cornstarch and fry in medium-high heat.
Step 3: Add zucchini and washed mushrooms. Cook thoroughly.
Step 4: Add soy sauce mixture and serve.
VARIATIONS
SWAP THE PROTEIN
You can substitute boneless chicken thighs for the breasts if you prefer dark meat over white meat. You could also swap the chicken for beef, pork or shrimp.
EXPERIMENT WITH THE SODIUM (AND THE SWEETNESS)
While this recipe is super straightforward, you can change things up with just a few tweaks in the sauces. First, if you’re watching your salt intake, be sure to use low-sodium soy sauce. Beyond that, if you want things a little sweeter, add a touch of brown sugar. You could also experiment with adding oyster sauce or rice vinegar.
ADD MORE VEGGIES
Want to kick the veggies up a notch? Here are a few others you may want to add:
- Bell peppers
- Carrots
- Broccoli
- Snap peas
- Water chestnuts
- Baby corn
- Snow peas
- Bamboo shoots
STORAGE
Store leftovers in an airtight container in the fridge for up to four days.
FREQUENTLY ASKED QUESTIONS
Absolutely! Feel free to use your favorite mushrooms or whatever you have on hand. Button mushrooms, cremini, or shiitake all work well.
Not inherently, but you can spice it up by adding a pinch of red pepper flakes or a dash of hot sauce if your teenagers enjoy some heat.
While it’s best enjoyed fresh, you can prep ingredients in advance to save time. Stir-fry the dish just before serving for optimal taste and texture.
Keep it simple with steamed rice or try it with noodles. Stir-fried vegetables or a side salad also make great companions.
Absolutely! Replace the chicken with tofu or simply load up on more mushrooms and veggies for a delicious vegetarian alternative.
Make sure to cook them over medium-high heat and avoid overcrowding the pan. This helps maintain a nice, slightly crisp texture.
Use gluten-free soy sauce or tamari, and make sure other condiments like oyster sauce are gluten-free as well.
Yes, you can freeze leftovers for a quick meal later. Just be aware that the texture may slightly change upon reheating.
RELATED
📖 Recipe
- Total Time: 40 min
- Yield: 4 1x
Ingredients
- 1 cup jasmine rice
- 1lb boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce or Tamari
- 1 tablespoon balsamic Vinegar
- 2 cloves garlic, minced
- 1 teaspoon, ginger, ground
- 16 ounces, white whole mushrooms
- 4 small zucchini
- 3 tablespoons cornstarch (for dusting)
Instructions
- Prepare rice per cooking instructions. Set aside.
- Cube chicken and zucchini into 1 inch, evenly portioned, bite-sized pieces.
- Add about 3 tablespoons of cornstarch to a small paper bag (or large ziplock back). Add chicken pieces and shake until well coated with cornstarch.
- Add vegetable oil and sesame oil to wok and heat over medium heat until hot.
- Fry chicken in wok for 4-6 minutes, or until golden brown or cooked throughout.
- Remove chicken and place on paper-towel lined plate to remove excess oil.
- Add zucchini, garlic, cleaned mushrooms to wok. Stir continuously until desired tenderness is achieved.
- In small bowl, mix soy sauce, balsamic vinegar, and ground ginger together.
- Add soy sauce mixture to wok and mix well.
- Add chicken to wok, stir until combined.
- Serve over rice!
- Prep Time: 20 min
- Cook Time: 20 min
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