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Panda Express Mushroom Chicken Copycat

Irresistible Panda Express Mushroom Chicken Copycat in 30 Min

Try this quick Panda Express Mushroom Chicken Copycat for a satisfying dinner with restaurant-quality taste in under 30 minutes.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breast
  • 1 tablespoon Cornstarch Swap for arrowroot powder for gluten-free.
For the Sauce
  • 1/2 cup Light Soy Sauce Use low-sodium for less salt.
  • 2 tablespoons Oyster Sauce Try vegetarian oyster sauce if preferred.
  • 1 tablespoon Rice Vinegar Substitute with white vinegar.
  • 1 tablespoon Brown Sugar Honey or maple syrup can be alternatives.
  • 1 cup Water Chicken broth can enhance flavor.
For the Vegetables
  • 8 ounces Mushrooms Shiitake or button mushrooms work well.
  • 1 medium Zucchini Replace with bell peppers or snap peas.
  • 2 cloves Garlic Fresh is best, or use garlic powder.
  • 1 teaspoon Ginger Fresh ginger is ideal.
For Cooking
  • 2 tablespoons Vegetable Oil Ideal for high-heat cooking.
  • 1 tablespoon Sesame Oil Reduce or omit if avoiding sesame.

Equipment

  • Large skillet or wok
  • mixing bowls

Method
 

Step-by-Step Instructions
  1. Marinate Chicken: In a bowl, combine 1/4 cup light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1 tablespoon cornstarch. Cut 1 pound of chicken into strips, add to marinade and mix well. Marinate for 20-30 minutes.
  2. Prepare Sauce: In a bowl, whisk together 1/2 cup water, 2 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, and 1 teaspoon cornstarch. Set aside.
  3. Cook Chicken: Heat 2 tablespoons vegetable oil in a skillet over high heat until shimmering. Add marinated chicken in a single layer and cook for 3-4 minutes until browned. Remove and set aside.
  4. Sauté Vegetables: In the same skillet, add 1 tablespoon vegetable oil if needed and add sliced mushrooms and zucchini. Stir-fry for 2-3 minutes. Add minced garlic and grated ginger, cooking for an additional minute.
  5. Combine: Return the cooked chicken to the skillet with sautéed vegetables. Pour in the prepared sauce mixture, stirring to coat. Stir-fry for about 2 minutes until the sauce thickens.
  6. Serve: Plate the dish with jasmine rice or noodles. Garnish with green onions or sesame seeds if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 12gProtein: 25gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 85mgSodium: 720mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 150IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Marinate chicken for at least 20 minutes; use high heat for sautéing; fresh ingredients enhance flavor; set up ingredients before cooking for quick clean-up.

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