Recreate the savory taste of takeout with this mushroom chicken stir-fry. This recipe uses a cornstarch marinade to keep the meat tender and a garlic-soy glaze for a rich finish.

List of ingredients

1 pound boneless and skinless chicken breast, thinly sliced 1/4 inch thick – ensure uniform thickness for even cooking.
2 tablespoons vegetable oil – use an oil with a high smoke point.
2 cups mushrooms, cleaned and quartered – white button or cremini work best.
1 large zucchini, cut into half circles – slice to a thickness similar to the chicken.
3 minced garlic cloves – fresh garlic provides the strongest flavor.
1 teaspoon minced ginger – fresh ginger adds a sharp, aromatic heat.
2 tablespoons light soy sauce (for marinade) – provides the primary salty base.
1 tablespoon rice vinegar (for marinade) – adds a touch of acidity to tenderize.
1 tablespoon sesame oil (for marinade) – gives a toasted, nutty aroma.
2 tablespoons corn starch (for marinade) – used for the velveting process.
1/2 cup water (for sauce) – the liquid base for the glaze.
1/4 cup light soy sauce (for sauce) – balances the sweetness of the sugar.
2 tablespoons oyster sauce (for sauce) – adds umami and thickness.
1 tablespoon rice vinegar (for sauce) – balances the richness of the oyster sauce.
2 teaspoons brown sugar (for sauce) – provides a subtle sweetness and helps with caramelization.
1 tablespoon cornstarch (for sauce) – acts as the thickening agent.

step-by-step instructions

Prepare the marinade: In a medium bowl, combine 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 2 tablespoons corn starch. Add the thinly sliced chicken breast and mix thoroughly to coat every piece. Let the chicken marinate for 20-30 minutes, or for deeper flavor, leave it in the refrigerator overnight.
Mix the sauce: In a separate small bowl, whisk together 1/2 cup water, 1/4 cup light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Stir until the cornstarch is fully dissolved and set the bowl aside.
Sear the chicken: Heat 2 tablespoons of vegetable oil in a large skillet over high heat until the oil begins to smoke. Add the marinated chicken in a single layer, ensuring pieces do not overlap. Cook until browned on both sides, flipping as needed, then remove the chicken from the skillet and set it aside on a plate.
Sauté the vegetables: In the same skillet, add the quartered mushrooms and zucchini half-circles. Cook over high heat for about 2-3 minutes, stirring frequently, until the vegetables are crisp-tender and have developed a light sear.
Combine and aromatics: Reduce the heat to medium-low and return the cooked chicken to the skillet with the vegetables. Stir in the minced garlic and minced ginger, cooking for approximately 1 minute while stirring frequently to avoid burning the garlic.
Thicken the glaze: Pour the prepared sauce into the skillet and mix well to coat all the ingredients. Continue to stir-fry over medium heat until the sauce thickens and becomes glossy.
Final step: Remove from heat and serve immediately while hot.

Advanced Stir-Fry Techniques

Maintaining Maximum Pan Heat

For a true stir-fry result, the skillet must be extremely hot before adding ingredients. This prevents the chicken from steaming in its own juices and instead creates a brown, caramelized crust. If the pan cools down too much, the meat will release water and boil rather than sear.

Avoiding Pan Overcrowding

Cooking the chicken in batches is essential if your skillet is not large enough to hold the meat in a single layer. When pieces touch or overlap, the temperature of the pan drops rapidly. This results in a grey, steamed appearance instead of the golden-brown sear required for this recipe.

Optimizing Vegetable Texture

Vegetables should be cooked quickly over high heat to retain their structural integrity. Zucchini and mushrooms have high water content, and cooking them slowly leads to a mushy consistency. High heat evaporates surface moisture quickly, allowing the vegetables to brown while remaining crisp in the center.

Ingredient Substitutions and Swaps

Alternative Mushroom Varieties

While white button mushrooms are standard, Shiitake mushrooms offer a deeper, more earthy flavor. Oyster mushrooms are also a great choice for a softer texture. If using Shiitakes, remove the woody stems before quartering them.

Vegetable Variations

If zucchini is unavailable, substitute it with sliced carrots, baby corn, or snap peas. Broccoli florets are another excellent addition, though they may require an extra minute of cooking time. Ensure all replacement vegetables are cut into uniform sizes to ensure they cook at the same rate.

Adjusting the Salt Level

To reduce the sodium content, replace the light soy sauce with a low-sodium soy sauce or coconut aminos. If using coconut aminos, you may need to add a pinch of salt to maintain the savory profile. Avoid using dark soy sauce as a direct replacement, as it is thicker and has a more intense, molasses-like flavor.

Using Different Proteins

Chicken thighs can be used instead of breast for a juicier, more fatty result. Thighs are more forgiving during the searing process and less likely to overcook. Ensure the thighs are trimmed of excess fat and sliced thinly to match the cooking time of the vegetables.

Serving and Pairing Ideas

Recommended Grain Pairings

Steamed Jasmine rice is the traditional pairing, as its floral aroma complements the savory soy glaze. Brown rice offers a nuttier taste and more fiber. For a different texture, serve the dish over wide rice noodles or thin lo mein noodles.

Adding Spicy Elements

For those who prefer heat, stir in a tablespoon of Sriracha or chili garlic sauce during the final thickening stage. Alternatively, garnish the finished dish with dried red chili flakes or sliced fresh Thai bird’s eye chilies for a sharp kick.

Low-Carb Presentation

To reduce carbohydrates, serve the mushroom chicken inside large romaine lettuce leaves as wraps. Cauliflower rice is another excellent substitute for traditional grains, providing a similar texture while remaining low in calories.

Storage and Reheating Guide

Refrigeration Guidelines

Store leftover mushroom chicken in an airtight glass or plastic container in the refrigerator. It will remain safe to eat and maintain its quality for up to three days. Ensure the container is fully sealed to prevent the chicken from absorbing other fridge odors.

Optimal Reheating Methods

The best way to reheat is in a skillet over medium heat with a splash of water or chicken broth. This restores the moisture to the sauce and prevents the chicken from becoming rubbery. Avoid microwaving for long periods, as this can overcook the zucchini and make it mushy.

Freezing Instructions

While this dish can be frozen, the zucchini may lose its texture upon thawing. To freeze, place the cooked chicken and sauce in a freezer-safe bag, removing as much air as possible. Thaw in the refrigerator overnight before reheating in a pan.

Preparation and Make-Ahead Advice

Benefits of Overnight Marinating

Marinating the chicken overnight allows the salt and acid in the soy sauce and vinegar to penetrate deeper into the muscle fibers. This not only enhances the flavor but also improves the tenderness of the breast meat. Keep the marinated chicken in a covered bowl in the coldest part of the fridge.

Prepping Aromatics and Veggies

To speed up the cooking process, mince the garlic and ginger and slice the zucchini and mushrooms a few hours in advance. Store the sliced vegetables in separate containers or bags. This ensures that once the pan is hot, you can move through the steps without pausing to chop.

Preparing the Sauce Base

The sauce can be mixed and stored in a jar in the refrigerator for up to 48 hours. Because cornstarch settles at the bottom over time, it is critical to shake or whisk the sauce vigorously immediately before pouring it into the skillet.

Troubleshooting Common Issues

Fixing a Thin Sauce

If the sauce does not thicken sufficiently, mix an additional teaspoon of cornstarch with a tablespoon of cold water to create a slurry. Stir this slurry into the boiling sauce and simmer for another 30-60 seconds. This will rapidly increase the viscosity and create a glossy coating.

Preventing Tough Chicken

Tough chicken usually results from overcooking or skipping the cornstarch marinade. The ‘velveting’ process (using cornstarch in the marinade) creates a physical barrier that protects the meat from the high heat. Stick to the 2-3 minute searing time to keep the breast meat juicy.

Stopping Vegetable Water Release

If the vegetables start releasing too much liquid and steaming, increase the heat immediately. If the pan is too full, remove some of the vegetables and cook them in a second batch. This ensures the moisture evaporates quickly rather than pooling at the bottom.

Frequently Asked Questions

Can I use a different cooking oil?

Yes, any oil with a high smoke point will work, such as canola, peanut, or avocado oil. Avoid using extra virgin olive oil or butter, as they burn at lower temperatures and will create a bitter taste when used for high-heat searing.

How do I slice chicken breast evenly?

To get uniform 1/4 inch slices, partially freeze the chicken breast for about 30-60 minutes before cutting. This firms up the meat, making it much easier to slice across the grain into consistent, thin strips.

Why is my sauce clumping?

Clumping occurs when cornstarch is added directly to hot liquid without being dissolved first. Always mix the cornstarch into the cold water and soy sauce components of the sauce before adding the mixture to the hot pan.

Can I use dried ginger instead of fresh?

You can use dried ground ginger, but the flavor is more concentrated and less bright. Use 1/4 teaspoon of ground ginger for every 1 teaspoon of fresh ginger required by the recipe.

Is it possible to make this in a wok?

A wok is actually the ideal tool for this recipe because its shape allows for better heat distribution and easier tossing. Follow the same temperature and timing rules, ensuring the sides of the wok stay hot.

Panda Express Mushroom Chicken Copycat

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Author: samanthahayes
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: General

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Description

This copycat Panda Express mushroom chicken recipe is based on the very popular mushroom chicken that you can get at Panda Express, featuring tender chicken, mushrooms, and zucchini in a savory garlicky soy sauce.

Ingredients

Scale

1 pound boneless and skinless chicken breast, thinly sliced 1/4 inch thick
2 tablespoons vegetable oil
2 cups mushrooms, cleaned and quartered
1 large zucchini, cut into half circles
3 minced garlic cloves
1 teaspoon minced ginger
2 tablespoons light soy sauce (for marinade)
1 tablespoon rice vinegar (for marinade)
1 tablespoon sesame oil (for marinade)
2 tablespoons corn starch (for marinade)
1/2 cup water
1/4 cup light soy sauce (for sauce)
2 tablespoons oyster sauce
1 tablespoon rice vinegar (for sauce)
2 teaspoons brown sugar
1 tablespoon cornstarch (for sauce)

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Instructions

Step: Combine 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 2 tablespoons corn starch in a medium bowl for the marinade.
Step: Add the thinly sliced chicken breast to the marinade, mix to coat, and allow to marinate for 20-30 minutes or overnight.
Step: In a separate small bowl, combine 1/2 cup water, 1/4 cup light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 2 teaspoons brown sugar, and 1 tablespoon cornstarch for the sauce; set aside.
Step: Heat 2 tablespoons vegetable oil in a large skillet over high heat until smoking; add chicken in a single layer and cook until browned, then remove and set aside.
Step: Add mushrooms and zucchini to the same skillet and cook until crisp tender, approximately 2-3 minutes.
Step: Reduce heat to medium low, return the chicken to the skillet, add minced garlic and ginger, and cook for 1 minute, stirring frequently.
Step: Pour the prepared sauce into the skillet, mix everything to coat, and stir fry until the sauce thickens.
Step: Serve immediately.

Notes

A longer marinating time will give you a softer, more flavorsome chicken experience. For the best results, marinate for at least 30 minutes or overnight.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Chicken recipes
Method: Stir-fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 300 kcal
Sugar: 4 g
Sodium: 1946 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 82 mg