Indulge in a flavorful and satisfying meal with this Copycat Panda Express Mushroom Chicken recipe, crafted to replicate the delicious and popular dish from the beloved fast-casual restaurant. This recipe brings together tender, marinated chicken pieces, sautéed with a colorful medley of fresh vegetables and a savory sauce that’s both rich and slightly sweet. The combination of soy sauce, oyster sauce, and hoisin sauce creates a well-balanced, umami-packed sauce that perfectly coats the chicken and vegetables.
The mushrooms provide a hearty, meaty texture, while the broccoli and carrots add a crisp, nutritious crunch. The garlic and ginger infuse the dish with aromatic notes, elevating the overall flavor profile. This dish is not only quick to prepare but also versatile, allowing for substitutions based on your preferences or what you have on hand.
Perfect for a weeknight dinner, this homemade version of Mushroom Chicken rivals the taste of your favorite restaurant dish while giving you the satisfaction of creating it yourself. Serve it over a bed of fluffy rice for a complete, satisfying meal that’s sure to please the whole family.
Whether you’re craving a comforting classic or just want to recreate a favorite takeout option at home, this Copycat Panda Express Mushroom Chicken delivers on taste, convenience, and authenticity. Enjoy a taste of Panda Express right from your kitchen with this easy-to-follow recipe!
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup mushrooms, sliced
- 1 zucchini, sliced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1/2 teaspoon ginger, minced
- 1/4 cup chicken broth
- Salt and pepper to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Prepare the Chicken:
- Season the chicken pieces with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the mushrooms and zucchini. Cook for 4-5 minutes until they are tender.
- Make the Sauce:
- Add the garlic and ginger to the skillet and cook for about 30 seconds until fragrant. Stir in the soy sauce, oyster sauce, hoisin sauce, sesame oil, and chicken broth. Bring to a simmer.
- Combine and Thicken:
- Return the cooked chicken to the skillet and toss to coat in the sauce. If you prefer a thicker sauce, add the cornstarch mixture and cook until the sauce has thickened.
- Serve:
- Serve the mushroom chicken hot over steamed rice or noodles.
Tips
- Chicken Thighs: Using chicken thighs ensures the meat stays juicy and tender.
- Vegetables: Feel free to add other vegetables like bell peppers or snap peas for added color and nutrition.
- Flavor: Adjust the amount of garlic, ginger, and sauces to suit your taste preference.