Panda Express Mushroom Chicken

5 from 1 vote

Panda Express Mushroom Chicken

A popular copycat dinner recipe made with tender chicken, veggies and a thick, flavorful ginger garlic sauce. The homemade version is just as good as the original and will soon become a family favorite!

Course Main Course

Cuisine American

Keyword chicken, copycat recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 316kcal

Author Stacie Vaughan

Equipment

Ingredients

Chicken

1 lb boneless, skinless chicken breasts cut into ¼ inch slices
1 tbsp soy sauce
½ tsp garlic powder
½ tsp onion powder
2 tbsp cornstarch

Sauce

¼ cup chicken broth low sodium
3 tbsp light brown sugar packed
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice wine vinegar
2 tsp cornstarch

Assembly

3 tbsp vegetable oil
8 oz white mushrooms thinly sliced
2 cups medium sliced zucchini
1 tbsp minced fresh ginger
2 cloves garlic minced
Sesame seeds for garnish, optional
Thinly sliced green onions for garnish, optional

US Customary - Metric

Instructions

Place the chicken in a medium-sized mixing bowl. Add the soy sauce, garlic powder and onion powder and toss to combine.
Add the cornstarch to the bowl and stir to combine until the chicken is fully coated. Set aside.
In a small bowl, mix together the sauce ingredients - chicken broth, brown sugar, soy sauce, oyster sauce, rice wine vinegar and cornstarch. Set aside.
In a wok or large skillet, add 1 tablespoon of the oil over medium-high heat. Once the pan is hot, add the chicken to the pan and spread out in a single layer. Let it sit for 30 seconds to 1 minute to get a good sear on the bottom. Start moving the chicken around and let it sear until it is cooked through, about 5 to 6 minutes. Transfer the chicken to a plate.
Add another tablespoon of oil and sear the mushrooms, stirring constantly, until they begin to soften (about 2 minutes). Place the mushrooms on the plate with the chicken.
Add the remaining oil to the pan and cook the zucchini, stirring constantly, until tender-crisp, about 2 to 3 minutes. Place the zucchini on the plate with the chicken and mushrooms.
Add the ginger and garlic to the wok and cook until fragrant, about 30 seconds. Stir in the sauce. As soon as the sauce starts to bubble, add all the ingredients from the plate back to the pan and stir to coat in the sauce.
Let simmer for 1 to 2 minutes until heated and the sauce is thickened. Serve immediately with sesame seeds and green onions for garnish, if desired.

Nutrition