Copycat Panda Express Mushroom Chicken
A flavorful Copycat Panda Express Mushroom Chicken made with tender marinated chicken, crisp mushrooms, zucchini, garlic, and a savory stir-fry sauce. A quick, delicious weeknight meal inspired by the beloved takeout favorite.
4 Servings
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
To make this dish fully gluten-free:
- 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.