Stir-fried chicken, mushrooms, zucchini, garlic, ginger, and savory soy sauce make this Copycat Panda Express Mushroom Chicken easy and delicious.
You know how some foods are tied to specific phases of your life? Like, I swear there was a whole year where half my personality was made of takeout boxes and late-night “I should’ve cooked but I didn’t” moments. That’s exactly where this Copycat Panda Express Mushroom Chicken comes in for me.
I remember grabbing it after work when I used to commute through this ridiculously busy shopping district — the kind where parking is a sport and everyone acts like they’re auditioning for Fast & Furious. Every time I’d open that warm box in the car (yes, I’d sneak a bite before even driving home… don’t judge), the steam would hit me with the smell of mushrooms, chicken, and that glossy sauce. It was like instant comfort.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
One weekend, after one too many “I can’t keep buying takeout” spirals — you’ve been there right? — I tried making my own version. I didn’t expect much, honestly. But that first spoonful? It tasted like nostalgia but also like… me. My kitchen. My mood that day. And maybe this sounds dramatic for a chicken dish, but there was something kind of grounding about it. Like reclaiming a tiny piece of myself that was stuck between errands and deadlines.
Does food ever hit you like that too? Where it’s not just dinner — it’s a whole memory reel?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Copycat Panda Express Mushroom Chicken Recipe?
This homemade Copycat Panda Express Mushroom Chicken hits differently because it actually tastes fresh — like real vegetables, not veggies that traveled through time. The chicken stays unbelievably tender thanks to the marinade, which makes you feel like you actually know what you’re doing in the kitchen (even if you’re winging it like I usually am).
The sauce is restaurant-level glossy without mystery ingredients you can’t pronounce. It cooks in minutes, which is great because my attention span lately is… questionable. And the best part? You get to control everything — more mushrooms, extra zucchini, or maybe you’re feeling chaotic and you add broccoli “just because.” There’s something fun about that freedom. A little unpredictable — in the best way.
Ingredient Notes:
I always like reading ingredient lists like someone’s whispering the secrets behind them. So here’s my version of that for this Copycat Panda Express Mushroom Chicken:
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Chicken breast: Thin slices cook quicker and stay softer. It’s not rocket science — just teamwork between heat and timing.
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Soy sauce: Light soy keeps the color pretty. Regular soy works, but go gentle on the salt unless you have a high tolerance for sodium vibes.
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Rice vinegar: Adds brightness, kind of like someone opening the window in a stuffy room.
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Sesame oil: The aroma alone could be therapy.
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Cornstarch: The underrated MVP — softens chicken, thickens sauce, fixes your life (okay, not your whole life, but close).
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Mushrooms: They soak up flavor like tiny edible memory foam pillows.
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Zucchini: Tender but fresh — a nice break from the usual stir-fry suspects.
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Garlic & ginger: Smells like you suddenly know what you’re doing in the kitchen.
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Oyster sauce: Gives that deep, “Why is this so good?” flavor.
How To Make Copycat Panda Express Mushroom Chicken?
Step 1: Marinate the chicken
Mix up the soy sauce, rice vinegar, sesame oil, and cornstarch. Add your chicken slices. I always feel like I’m giving the chicken a mini spa treatment — let it relax and soak for at least 20 minutes.
This step is why your Copycat Panda Express Mushroom Chicken ends up tasting tender instead of sad.
Step 2: Make the sauce
Mix the water, soy sauce, oyster sauce, vinegar, brown sugar, and cornstarch.
It looks simple. It is simple. But wow, it becomes magic later.
Step 3: Sear the chicken
Crank the heat up. A little chaos is good for flavor. Add the chicken and let it sizzle without poking it too much.
You’ll feel very chef-like here — enjoy it.
Step 4: Cook the veggies
Add mushrooms and zucchini. Let them get that crisp-tender bite.
You want them soft but still with personality, you know?
Step 5: Add aromatics
Garlic and ginger go in. Suddenly your whole kitchen smells like a street food stall and life feels okay again.
Step 6: Add the sauce
Pour it in and stir as it thickens into that glossy, gorgeous coating.
Try not to eat it all straight from the pan… or do. I won’t narc.
Want To Save This Recipe?
Storage Options:
Honestly, this reheats beautifully — the sauce keeps everything juicy.
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Fridge: 3–4 days
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Freezer: Up to 2 months (but skip freezing the zucchini unless you enjoy mush)
Reheat in a skillet if you want crisp edges. Reheat in the microwave if you’re tired and emotionally over it. There’s room for both moods in life.
Variations and Substitutions:
If you’re the type who always tweaks recipes (same), here’s your playground:
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Swap chicken for shrimp, tofu, or thin beef slices
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Add broccoli, carrots, snap peas — whatever you like
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Make it spicy (go wild: chili oil, sriracha, red pepper flakes)
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Use tamari for gluten-free
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Try dark soy sauce for deeper color and richness
Think of this Copycat Panda Express Mushroom Chicken as that flexible friend who goes with the flow.
What to Serve with Copycat Panda Express Mushroom Chicken?
I rotate depending on how extra I feel:
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Chow mein
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Cauliflower rice if I’m pretending to be “healthy”
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Roasted veggies
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Fried rice when I want carbs on carbs
Everything works. Seriously.
Frequently Asked Questions:
Can I use chicken thighs?
Totally. They stay juicier and handle high heat like champions.
Why does the chicken need marinating?
It gets that velvety texture we all secretly love.
Can I make the sauce sweeter or saltier?
Yep. Follow your tastebuds — not every day needs the same flavor.
If you end up making this Copycat Panda Express Mushroom Chicken, I wanna hear everything — the messy bits, the triumphant bits, the “oops I dropped a mushroom and the dog ate it” parts… all of it. Cooking is life, but it’s also a little comedy show.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Copycat Panda Express Mushroom Chicken
Ingredients
For the Chicken and Vegetables
- 1 pound 500 g boneless, skinless chicken breast thinly sliced (¼-inch thickness)
- 2 tablespoons vegetable oil
- 2 cups mushrooms cleaned and quartered
- 1 large zucchini sliced into half circles
- 3 garlic cloves minced
- 1 teaspoon minced ginger
Chicken Marinade
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
Stir-Fry Sauce
- ½ cup water
- ¼ cup light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 1 tablespoon cornstarch
Instructions
Prepare the Marinade
- In a medium bowl, combine the light soy sauce, rice vinegar, sesame oil, and cornstarch. Add the sliced chicken and mix until fully coated. Allow the chicken to marinate for 20–30 minutes, or refrigerate overnight for deeper flavor.
Prepare the Stir-Fry Sauce
- In a separate bowl, whisk together the water, light soy sauce, oyster sauce, rice vinegar, brown sugar, and cornstarch until smooth. Set aside.
Sear the Chicken
- Heat the vegetable oil in a large skillet over high heat until the oil is shimmering. Arrange the marinated chicken in a single layer, ensuring the pan is not overcrowded. Sear the chicken, turning as needed, until the pieces are golden brown and fully cooked. Transfer to a plate and set aside.
Cook the Vegetables
- In the same skillet, add the mushrooms and zucchini. Cook over medium-high heat for 2–3 minutes, stirring frequently, until the vegetables are crisp-tender.
Add Aromatics and Combine
- Reduce the heat to medium-low. Return the cooked chicken to the skillet. Add the minced garlic and ginger and cook for 1 minute, stirring continuously to prevent burning.
Add the Sauce and Finish
- Pour the prepared stir-fry sauce into the skillet. Stir to coat all the ingredients evenly. Allow the sauce to thicken, cooking for an additional 1–2 minutes. Once the sauce reaches the desired consistency, remove the skillet from the heat.
Serve
- Serve immediately over steamed rice, noodles, or preferred side dishes.
Notes
- Replace the light soy sauce with tamari or gluten-free soy sauce.
- Use a gluten-free oyster sauce (several brands offer certified options).
- Ensure the cornstarch is labeled gluten-free, as cross-contamination can occur in some brands.
- Verify all condiments used are gluten-free, including any optional sides such as rice noodles or broth-infused rice.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
