Oh, you guys! I am SO excited to finally share this recipe with you. It’s one of those dishes that just screams comfort and deliciousness, and honestly, it’s been a total game-changer for me on those crazy busy weeknights. You know the ones, where everyone’s rushing around and the thought of making a complicated meal feels like climbing Mount Everest. Well, this Panda Express Mushroom Chicken is my secret weapon. It’s got that irresistible savory, slightly sweet, umami-packed flavor that you’d expect from your favorite takeout, but it’s so much easier to make at home, and frankly, I think it tastes even better. It’s the kind of dish that makes the whole house smell amazing and has everyone gathering in the kitchen, asking what’s for dinner. My kids, who can be the pickiest eaters on the planet, devour this every single time. It’s truly my go-to when I need something satisfying and impressive without all the fuss. If you’re a fan of those classic Chinese-American flavors, you are going to fall head over heels for this.
What is Panda Express Mushroom Chicken?
So, what exactly are we talking about when we say Panda Express Mushroom Chicken? Think of it as a wonderfully flavorful, saucy chicken and mushroom stir-fry, but with that signature Panda Express touch. It’s not just your average stir-fry, though. The sauce is key here – it’s a delicate balance of savory soy sauce, a hint of sweetness, a touch of ginger and garlic, all brought together to create this luscious, glossy coating that clings perfectly to every piece of tender chicken and earthy mushroom. The mushrooms themselves add this beautiful, meaty texture and soak up all that incredible sauce. It’s the kind of dish that’s familiar and comforting, like a warm hug in a bowl. It’s essentially a simplified, home-cook-friendly version of a beloved restaurant classic that’s guaranteed to satisfy those cravings without a trip to the mall food court!
Why you’ll love this recipe?
Honestly, the list of reasons why I adore this Panda Express Mushroom Chicken Recipe is pretty long, but I’ll try to keep it concise for you! First off, the FLAVOR. It’s just phenomenal. That savory, garlicky, gingery sauce is unbelievably addictive. It hits all the right notes – it’s deeply satisfying without being heavy. Then there’s the SIMPLICITY. I’ve said it before, but this really is a lifesaver on busy nights. The steps are straightforward, and you can have this on the table in under 30 minutes, which is a win in my book. Plus, it’s incredibly COST-EFFECTIVE. You probably already have most of the pantry staples on hand, and the main ingredients – chicken and mushrooms – are generally very budget-friendly. What I love most about this is its VERSATILITY. You can serve it with plain white rice, brown rice, or even cauliflower rice if you’re going lighter. It’s also fantastic with some steamed broccoli or snap peas on the side. It’s just one of those dishes that makes you feel like you’re eating something fancy, but it’s actually super easy to pull off. I’ve tried making other copycat versions, but this one always hits the mark. It’s the perfect balance of tender chicken, juicy mushrooms, and that craveable sauce. It’s truly a winner for any night of the week!
How do I make Panda Express Mushroom Chicken?
Quick Overview
This recipe is all about building layers of flavor quickly and efficiently. We’ll marinate the chicken for tenderness, then stir-fry it with mushrooms until perfectly cooked. The magic really happens when we toss everything in a luscious, homemade sauce that coats every bite. It’s a straightforward process: prep, stir-fry, sauce, and serve! The beauty of this method is that it’s designed for speed without sacrificing taste, making it the ultimate weeknight warrior. You’ll be amazed at how restaurant-quality flavors can come together this easily in your own kitchen.
Ingredients
What is the recipe for chicken marinade?
1 pound boneless, skinless Chicken Thighs or breasts, cut into bite-sized pieces
1 tablespoon soy sauce (low-sodium is great if you prefer)
1 teaspoon cornstarch (this is crucial for tender chicken!)
1 teaspoon Shaoxing wine or dry sherry (optional, but adds a lovely depth)
A pinch of white pepper
For the Stir-Fry:
1 tablespoon cooking oil (like vegetable, canola, or peanut oil)
8 ounces cremini mushrooms, sliced (shiitake are also delicious if you can find them!)
2 cloves garlic, minced
1 teaspoon grated fresh ginger
For the Sauce:
1/2 cup chicken broth (low-sodium)
2 tablespoons soy sauce
1 tablespoon oyster sauce (this is where a lot of that savory flavor comes from!)
1 teaspoon sugar (or honey/maple syrup for a touch of sweetness)
1/2 teaspoon toasted sesame oil (for that nutty aroma)
1 teaspoon cornstarch, mixed with 2 teaspoons cold water (this creates a slurry to thicken the sauce)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Get your wok or a large, heavy-bottomed skillet nice and hot over medium-high heat. Add about 1 tablespoon of your cooking oil. You want it hot enough that it shimmers slightly, but not smoking. This ensures a good sear on your chicken and mushrooms.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the cut-up chicken pieces. Add the soy sauce, 1 teaspoon of cornstarch, Shaoxing wine (if using), and white pepper. Toss everything together really well with your hands or a spoon until the chicken is evenly coated. Let it sit for about 10-15 minutes while you prep your other ingredients. That cornstarch is like magic; it creates a protective coating that keeps the chicken super tender and juicy when it hits the hot pan.
Step 3: Mix Wet Ingredients
In a small bowl or liquid measuring cup, whisk together the chicken broth, 2 tablespoons of soy sauce, oyster sauce, sugar, and sesame oil. In a separate tiny bowl, whisk together the remaining 1 teaspoon of cornstarch with 2 teaspoons of cold water to make your cornstarch slurry. Keep these two mixtures handy; they’re going into the pan in quick succession!
Step 4: Combine
Once your pan is hot and oiled, add the marinated chicken in a single layer. Don’t overcrowd the pan; cook in batches if necessary. Let the chicken sear for about 2-3 minutes without moving it, then stir-fry until it’s mostly cooked through and nicely browned. Remove the chicken from the pan and set it aside on a plate. Don’t worry if it’s not fully cooked; it will finish cooking in the sauce.
Step 5: Prepare Filling
In the same pan (no need to wash it!), add a little more oil if needed. Add your sliced mushrooms and stir-fry for about 3-5 minutes until they start to soften and get a little golden brown. Then, add the minced garlic and grated ginger. Stir-fry for another 30 seconds until fragrant – be careful not to burn the garlic! I always love the smell of garlic and ginger hitting the hot pan; it’s the best!
Step 6: Layer & Swirl
Pour the prepared sauce mixture (the one with chicken broth, soy sauce, etc.) into the pan with the mushrooms. Bring it to a simmer, stirring to combine everything. Now, give your cornstarch slurry a quick re-whisk (it settles quickly!) and slowly pour it into the simmering sauce while stirring constantly. The sauce will thicken up beautifully in about 30 seconds to a minute, creating that glossy coating we’re looking for. It’s so satisfying to watch it transform!
Step 7: Bake
Return the cooked chicken to the pan with the thickened sauce and mushrooms. Stir everything together gently to coat all the chicken and mushrooms evenly. Let it simmer for another 1-2 minutes, allowing the chicken to finish cooking and absorb all those incredible flavors. Taste and adjust seasoning if needed – maybe a touch more soy sauce or a pinch of sugar.
Step 8: Cool & Glaze
Once everything is coated in that gorgeous sauce and the chicken is cooked through, it’s ready to go! There’s no actual baking involved here, just stovetop magic. The “glaze” is simply the luscious sauce that coats everything.
Step 9: Slice & Serve
Serve your Panda Express mushroom chicken immediately over hot steamed rice. A sprinkle of chopped green onions or toasted sesame seeds on top adds a nice touch for presentation. This dish is best enjoyed fresh and hot right off the stove!
What to Serve It With
This Panda Express Mushroom Chicken is incredibly versatile and fits into so many meal occasions! For a quick and easy weeknight breakfast (yes, I do this!), a small portion over leftover rice is surprisingly satisfying and packed with protein. For a more relaxed weekend brunch, I love serving it alongside some fluffy scrambled eggs and perhaps some pan-fried wonton wrappers for a fun textural contrast. As a main dessert course, while not traditional, it’s so flavorful that it can be a savory delight after a lighter meal – imagine it over a bed of perfectly steamed jasmine rice with a side of delicate bok choy. But my absolute favorite way to enjoy it is for cozy snacks, curled up on the couch with a big bowl of it, maybe with some crispy fortune cookies on the side for that authentic takeout feel. My family also loves it with a side of steamed broccoli or sugar snap peas; the crisp veggies are a lovely contrast to the tender chicken and mushrooms. We’ve also discovered it’s surprisingly good tucked into lettuce wraps for a lighter, more refreshing meal. Experiment and find your perfect pairing!
Top Tips for Perfecting Your Panda Express Mushroom Chicken
I’ve made this Panda Express Mushroom Chicken more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate it. For the mushrooms, I always opt for cremini or baby bella because they have a great earthy flavor and meaty texture. If you can find shiitake, even better! Just slice them evenly so they cook at the same rate. When it comes to the chicken, the marinade is your best friend. Don’t skip the cornstarch – it’s the secret to incredibly tender, non-rubbery chicken. I usually let it marinate for at least 15 minutes, but you can even do it while you chop your veggies if you’re short on time. When you’re stir-frying, make sure your pan is hot! This is crucial for getting a good sear on the chicken and preventing it from steaming. Cook the chicken in batches if you have a lot; overcrowding the pan will lower the temperature and lead to soggy chicken. For the sauce, getting the consistency just right is key. Adding the cornstarch slurry slowly while stirring ensures it thickens evenly without lumps. If it gets too thick, you can always add a splash more chicken broth. Taste and adjust the seasoning at the end – this is where you can really make it your own. Maybe you like it a little sweeter, so add a tiny bit more sugar. Or perhaps you love that umami punch, so a splash more oyster sauce is in order. My kids actually sometimes ask for a little more sugar in the sauce, and it’s so easy to adjust. I’ve also experimented with adding a pinch of red pepper flakes to the sauce for a little heat, which is a fantastic variation if you like a touch of spice! Remember, cooking is about making it yours. Don’t be afraid to tweak it based on your preferences!
Storing and Reheating Tips
The good news is that this Panda Express Mushroom Chicken stores and reheats beautifully, making it perfect for meal prep! If you have leftovers, I recommend storing them in an airtight container in the refrigerator. They should stay fresh and delicious for about 3-4 days. When you’re ready to reheat, you have a few options. The best way to preserve the texture is to gently reheat it in a skillet over medium-low heat with a tiny splash of water or chicken broth to prevent it from drying out. You can also microwave it, but make sure to cover it loosely to trap some steam. For the best quality, I find that reheating it on the stovetop really brings back that fresh, saucy consistency. The glaze, which is essentially the sauce, holds up really well. I usually wait to add the glaze to the chicken until after it’s cooked and then let it simmer for a minute to thicken. If you’re meal prepping, you can store the cooked chicken and mushrooms separately from the rice if you prefer, or keep them all together. I’ve even frozen portions of this dish, and it’s still really good! Just make sure it’s cooled completely before freezing in a freezer-safe container or bag. Thaw it in the refrigerator overnight, then reheat as usual. You might need to add a little extra liquid when reheating from frozen.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite Panda Express Mushroom Chicken recipe! It’s a dish that’s brought so much joy and ease to my kitchen, and I truly hope it does the same for yours. It’s that perfect blend of comforting familiarity and exciting, bold flavors, all made accessible for your home cooking adventures. I love that it’s a crowd-pleaser that requires minimal effort, leaving you more time to actually enjoy your meal and your loved ones. If you enjoy this recipe, you might also love my recipes for [Link to another relevant recipe, e.g., Honey Walnut Shrimp] or my [Link to another relevant recipe, e.g., Beef and Broccoli]. They share that same vibrant, satisfying flavor profile. Give this Panda Express Mushroom Chicken a try, and I can’t wait to hear how it turns out for you! Don’t forget to leave a comment below and let me know your thoughts, or share your own variations. Happy cooking!
Panda Express Mushroom Chicken
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 0.5 teaspoon sesame oil
For the Sauce
- 0.5 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For Stir-Frying
- 2 tablespoons vegetable oil
- 8 ounces fresh mushrooms sliced (such as cremini or button)
- 2 cloves garlic minced
- 0.5 cup water
- 0.5 teaspoon cornstarch mixed with 1 tablespoon water, for thickening (optional)
Instructions
Preparation Steps
- In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, and sesame oil. Toss to coat and set aside to marinate for at least 10 minutes.
- In a small bowl, whisk together all the sauce ingredients: chicken broth, oyster sauce, soy sauce, sugar, sesame oil, and cornstarch. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through. Remove chicken from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced mushrooms and cook until softened and lightly browned, about 3-5 minutes.
- Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, being careful not to burn it.
- Pour the prepared sauce into the skillet. Bring to a simmer, stirring constantly until the sauce thickens slightly.
- Return the cooked chicken to the skillet and toss to coat evenly with the sauce. Cook for another minute to heat through.
- If a thicker sauce is desired, stir in the cornstarch slurry (cornstarch mixed with water) and cook for an additional minute until thickened. Add the 0.5 cup of water if the sauce is too thick.
- Serve immediately over steamed rice.
