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–+ servings

Panda Express Mushroom Chicken

Enjoy the classic flavors of Panda Express Mushroom Chicken right at home! This recipe features tender chicken breast, earthy mushrooms, and crisp zucchini stir-fried in a savory ginger-garlic sauce. Perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 120 kcal

Ingredients
  

For the Chicken Marinade

  • 1.5 pounds boneless, skinless chicken breast cut into 1-inch pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 0.5 teaspoon sesame oil

For the Stir-Fry Sauce

  • 0.5 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional, for richer flavor)
  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 0.5 teaspoon white pepper

For the Stir-Fry

  • 1 tablespoon vegetable oil
  • 8 ounces cremini mushrooms sliced
  • 2 medium zucchini cut into half-moons
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 green onion chopped, for garnish (optional)

Instructions
 

Preparation

  • In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon rice vinegar, and 0.5 teaspoon sesame oil. Toss to coat and let marinate for at least 15 minutes while you prepare other ingredients.
  • In a separate small bowl, whisk together the chicken broth, 2 tablespoons soy sauce, oyster sauce (if using), 1 tablespoon cornstarch, brown sugar, 1 teaspoon sesame oil, and white pepper. Set aside.

Cooking

  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • Add the sliced mushrooms and zucchini to the same skillet. Stir-fry for 3-5 minutes until the mushrooms are tender and the zucchini is crisp-tender. Add the minced garlic and grated ginger and stir-fry for another 30 seconds until fragrant.
  • Return the cooked chicken to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk (to reincorporate any settled cornstarch) and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats all the ingredients, about 1-2 minutes.
  • Serve immediately over steamed white or brown rice, garnished with chopped green onions, if desired.

Notes

For extra heat, add a pinch of red pepper flakes with the garlic and ginger. You can substitute chicken thighs for breasts if preferred.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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