Panda Express Mushroom Chicken

4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Panda Express Mushroom Chicken in just 20 minutes!

Panda Express Mushroom Chicken in just 20 minutes! You'll be sitting down to dinner faster than you could drive there and pick some up and come home! Lightly sauteed zucchini and mushrooms in a soy ginger and garlic sauce.Panda Express Mushroom Chicken with quickly sauteed zucchini and mushrooms and tender chicken breast makes a delicious quick Chinese “takeout” meal you’d be happy to eat every night and that your scale won’t exact it’s revenge on your for it!

Update: Over the last year we have made this recipe the original way and with small variations while taste testing against the original. Lots of Panda Express visits, lots of testing (think Monica trying to recreate Phoebe’s grandmother’s chocolate chip cookie recipe) and I think I’ve gotten to the point where we can call this a spot on copycat!

Panda Express has been a go to take out lunch since I was a kid. Orange chicken, beef and broccoli and chow mein had been my go-to order until I turned 21 and started becoming more aware of my calorie intake. When I started looking at the nutritional facts I felt a little sick. I had no idea such a small amount of orange chicken could pack in so much fat and calories.

So I did a bit more research and you can enjoy Panda Express with FAR less fat and calories by choosing different “entrees.” My new go to became Panda Express Mushroom Chicken, beef and broccoli and steamed vegetables. I think that clocked in around 60% less calories! I did miss the taste of the orange chicken, but to be honest the mushroom chicken (which I normally would not have chosen) was DELICIOUS!

It took me a fair bit of searching and a few failed tries at making a dish that reminded me of the original but this recipe has been our go-to for a couple of years now and has been universally enjoyed.  The best part is, the recipe is so incredibly easy, you can throw it together in as long as it takes to make rice to go with it! I do have to add a disclaimer though, this is not a *spot* on recreation. The balsamic is a little strong so you can taste it. But it does taste a lot like it, so until I do more research this is the best I’ve got if you are looking for a copycat for Panda Express Mushroom Chicken!  Yep, I have been working on this recipe all year and it’s gotten an update!!

Keeping track of all the Panda Express copycat recipes here on the blog? You can find every single one of them on my new Panda Express Recipe Index, where every single Panda Express recipe has been recreated!

Panda Express Mushroom Chicken in just 20 minutes! You'll be sitting down to dinner faster than you could drive there and pick some up and come home! Lightly sauteed zucchini and mushrooms in a soy ginger and garlic sauce.

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Panda Express Zucchini & Mushroom Chicken

Panda Express Mushroom Chicken in just 20 minutes! You'll be sitting down to dinner faster than you could drive there and pick some up and come home! Lightly sauteed zucchini and mushrooms in a soy ginger and garlic sauce.
Yield 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main
Cuisine Chinese
Author Sabrina Snyder


  • 1 pound boneless skinless chicken breasts , cut into thin bite sized slices
  • 3 tablespoons cornstarch
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 8 ounces crimini mushrooms , sliced (white mushrooms are authentic to the recipe, but I love crimini)
  • 1 medium zucchini , cut in half lengthwise, then in ½ inch slices
  • 1/4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sugar
  • 3 garlic cloves , minced
  • 2 teaspoons minced ginger (or ½ teaspoon ground ginger)
  • sesame seeds , for garnish (optional)


  • Toss the chicken with cornstarch.
  • Heat the canola and sesame oil in the pan.
  • Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.
  • Remove chicken from the pan, and turn the heat up to high.
  • Add in the mushrooms and zucchini and cook until they start to brown.
  • Add the garlic and ginger and cook/stir for 30 seconds.
  • Cook for another 2-3 minutes as vegetables soften a little.
  • Add the chicken back in and stir to coat.
  • Add in the soy sauce, sugar and rice wine vinegar and stir to coat.
  • Serve with Perfect Brown Rice.


Calories: 246kcal | Carbohydrates: 11g | Protein: 27g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 945mg | Potassium: 713mg | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 2.1mg | Calcium: 23mg | Iron: 1mg
Keyword: Panda Express Mushroom Chicken, Panda Express recipes

Panda Express Mushroom Chicken in just 20 minutes! You'll be sitting down to dinner faster than you could drive there and pick some up and come home! Lightly sauteed zucchini and mushrooms in a soy ginger and garlic sauce.

Panda Express Mushroom Chicken in just 20 minutes! You'll be sitting down to dinner faster than you could drive there and pick some up and come home! Lightly sauteed zucchini and mushrooms in a soy ginger and garlic sauce.
Panda Express Mushroom Chicken in just 20 minutes! You'll be sitting down to dinner faster than you could drive there and pick some up and come home! Lightly sauteed zucchini and mushrooms in a soy ginger and garlic sauce.
Panda Express Zucchini and Mushroom Chicken in just 20 minutes! You'll be sitting down to dinner faster than you could drive there and pick some up and come home! Lightly sauteed zucchini and mushrooms in a soy ginger and garlic sauce with a splash of vinegar.


About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Loved this! I liked it more than the Panda Express version. I cut out the sesame seed oil, used ginger paste instead, used 1 tsp brown sugar instead of 2 tsp white and used yummy white mushrooms. I loved it! Thanks for sharing.

  2. Very good! I followed the recipe with two changes: I added the garlic after the vegetables were cooked halfway (to prevent bitterness) & last minute, a shake of white pepper.

    Next time I’d halve the sugar (a bit too sweet) and add another 1/2 to 1 additional tbsp of rice wine vinegar.

    It’s a terrific dish, thank you so much! I’ve made many of your excellent recipes.

  3. I made this recipe. I used olive oil instead of canola oil. Used ground nutmeg instead of ground ginger. It turned out pretty good.

  4. Toooooo salty! I used low sodium soya and still found it salty. All other flavours were good but would add water to soya sauce to make 1/4 cup

  5. So good thank you for the simple but delish recipe! Kids loved them too!! This is definitely going on our list of fav dishes.

  6. Been making this recipe for almost 5 years, we love it! But I thought I was going crazy for a second when I pulled it up to check the ingredients and didn’t see the Balsamic vinegar listed! lol. But now I see you made adjustments, so I can’t wait to try the update!

    I have one question though – seasoned or plain rice vinegar?

    Thanks for helping me make one of my favorite meals at home!

  7. I used to be a chef at panda Express for 4 years, and mushroom chicken is definitely my fave dish. I got to it it for free every working days. I could say that this recipe taste very close from the restaurant recipe. I’ll give it 7.5/10

  8. Yummy! I added some diced onion, but kept everything else as is. Will definitely add to our dinner rotation. Thank you!

  9. Super easy recipe! I was afraid there wouldn’t be enough sauce (we love our foods saucy) but it was perfect! Definitely making again. I added green, orange and red peppers as well as mushrooms and zucchini. Served with cauliflower rice.

  10. For as long as I can remember, Mushroom Chicken is/was my go to entrée when going to Panda, even now as an adult. The only issue I have with going there, is sometimes the chicken used can be fatty or have gristley pieces still which I’m not a big fan of. So when I found this, you better believe I had to try to make it. Tonight was my first attempt making; I’m so pleased at how nearly identical to the flavor everything was! I did notice the sauce/coating wasn’t as much as you normally find at Panda, but maybe that makes it healthier? This is page is now bookmarked on my phone and will definitely make it again! Maybe will try to get it a little more saucy to go on rice, but still great recipe, thanks!!

  11. Sounds yummy. How much is the serving size for 27 grams Protein?Had weight loss surgery, so got to watch portion sizes and nutrition ofcourse, but don’t want to give up all the foods I use to enjoy. Have never used, sodium is high, but G Hughes has a sugar free orange marinade that might be worth a try.

  12. This recipe was awesome! So easy to follow. I love Panda Express’ mushroom chicken, and man this is extremely close!! I used chicken thighs like other commenters and used ginger powder. Thank you!!

  13. This tasted fantastic! Thank you! It did take me longer than 20 minutes but worth it. Oh, I did add a little chopped onion to vegetables. Delicious!

  14. This was amazing! I tweaked it a little by adding broccoli and I felt the veggies were sticking to the bottom of the pan while I was sautéing them so I added some water and deglazed the pan while they steamed. So easy and so delicious. Definitely making it again! I love your recipes Sabrina!

  15. Made this today. So so good. I added sweet snow pea pods as i love them and don’t like squash. So i give my wife the zuchinni and i eat the peas and mushrooms. One of my go to’s when i get Panda. Great stuff. thanks. Only issue was that my chicken with corn starch was sticking to the pan bottom and making a stick mess. I guess i need a real wok. ;p

  16. Delicious. I used boneless and skinless chicken thighs. Less soy sauce but added oyster sauce and crushed red peppers for kick. Been doing this for years. Thank you. God bless. ??????

  17. I made this recipe expecting it would taste at least ok. Well I’m here to tell you that it turned out wonderfully well. It was *so* good and did seem like it was very close to Panda Express’s version. It was the closest of any copycat recipe I’ve ever tried. Yum. I used boneless, skinless thighs.Thanks Sabrina. Next I’m going to try the orange chicken! — I have to say thought that there are way too many ads on this page and the videos with sound I can’t turn off are extremely annoying.

      1. Delicious!! I subbed Red Wine Vinegar as I had no rice vinegar left. Added 1/4 cup minced onion and 1/2 cop small chopped carrot for more veggies. Also used rotisserie chicken. Great use of abundant zucchini!! Thanks so much!

  18. I love Panda Express’ chicken and mushroom. I’ve been making this at home with your recipe’s and it’s absolutely delicious. My young kids enjoy it too.

  19. Superb! I don’t eat too much fast food so this is just based on how this recipe stands by itself, not in comparison to what you get and Panda express. I cook breakfast lunch and dinner for my family almost daily so I don’t measure anything really, I just eye the amounts. I pretty much doubled the recipe and followed it closely. I only added little water to make more sauce and thickened it with cornstarch. After tasting it, I added a little honey because I wanted it just a little sweeter. It was very delicious and satisfying, balance of the flavors was spot on and my kids devoured it.

  20. this turn out good for me, but i need suggestions on how to soften my frozen chicken, i always get very hard on chicken
    appreciate your response.

  21. Hello, what is the best way to make this without the chicken? After having to cut meat out of my diet for medical reasons I’m missing all of my favorite dishes.

    1. I haven’t tested it but you might be able to use tofu instead or replace the chicken with potatoes. If you decide to play around with it, I’d love to know how it turns out.

  22. Made this tonight and it came out perfect. I did water down my sauce a little so it wasn’t so salty.

  23. Hello there. I just made this and I really liked it. The only adjustment I made was that I watered down the soy a bit cause I don’t like things too salty. After reading some of the comments I was afraid that it wasn’t going to be saucy enough but it turned out just fine. I usually get this at Panda Express but their version is just so limp and there’s barely any vegetables, ya know? Thanks for sharing, I look forward to making more of your recipes. 🙂

  24. Great job cracking the code to this delicious dish. I made it today and it actually came out just like the restaurant version. Definitely looking forward to trying other recipes on the site.

  25. My Bad! I just found the ginger in the ingredients. Not sure how I missed it. Maybe I should save the sake for dinner 🙂

  26. Maybe I did something wrong or am just being picky, but this didn’t taste like the original to me. It needed way more sauce, and I’m not sure what else. Maybe more mushrooms?

    That said, it is still delicious and I will make it again!

  27. This recipe is the first recipe of yours I’ve done. It was a huge hit. Husband was hooked and my youngest of three teens asked me if I had gone and bought Panda Express for dinner that night! The whole family loves it so much, we now make this once a week for dinner. Sabrina, you are amazing! Thank you.

  28. I am not sure what I did wrong but it didnt turn out anywhere close to panda exp mushroom chicken. Very bland and as one commenter said, the corn starch stuck to the pan.

    1. If the cornstarch stuck to the pan, it just means that your pan or wok wasn’t hot enough. Hope this helps for next time.

  29. Just finished making it. Easy and simple. This recipe and on point. Just needed two more tablespoons of soy sauce to finish at the end. More flavor!

  30. This was delicious and highly recommend. I didn’t have rice vinegar so I used seasoned rice vinegar and didn’t add the sugar. Absolutely will make again.

  31. I cooked this recipe because I’ve been craving PE mushroom chicken for a while now. This is sooo good! I created double the recipe so I can have some all week. Honestly it’s been some months since I’ve been to Panda Express so I can’t talk about how authentic it is to flavor, but after having a mouthful of the one I cooked, I knew it completely satisfied what I was hoping for. Thanks so much for posting this.

  32. I’ve never had Panda Express because there are none in our area but this was extremely delicious, can’t imagine the restaurant version being better

  33. Sabrina,
    this recipe looks wonderful, and I will certainly try this when the next gift zucchini comes my way! I saw your comment about the balsamic vinegar and I wonder if you might have been tasting Chinese black vinegar in the original. Balsamic can be used as a sub, but try finding the black vinegar and using that. I find it at the local Asian market, it’s inexpensive and just might be the very thing you’ve been looking for.

  34. I like this dish except I would put corn starch at the very end because when I cook it on le creset the starch stuck at the bottom and burnt. I didn’t have many choice for pots.

  35. Hi! Excited to try this recipe. Can you use boneless skinless chicken thighs instead of breasts? Or would that not be recommended?
    Thank you!!

  36. I was reading you blog and saw you also liked the green bean & potato I loved this myself and when it became distinct i was beside myself LOL I sure hope you are able to come up with the recipe please post it you are the greatest I LOVE PANDA

    1. That one is still on my research and test list. Hopefully I can crack that one. So glad you’re enjoying the site.

  37. You are a hero! Made this today and I think I can now officially kick my Panda Express habit— I like this better than their version, too! Thank you!

  38. Made this for dinner tonight, quick and easy ! Everyone loved it including picky boyfriend and finicky 3 yr old. Thanks

  39. Hey Sabrina, his sounds like a dish my family will truly enjoy, since it contains several of our favorite ingredients. I will however use chicken tenders, sliced into bite sized pieces, ’cause that’s what I normally use in casseroles which call for diced or sliced chicken breasts. Everyone here loves zucchini, & I agree with you about Crimini mushrooms, as well. I use low sodium Soy Sauce, ’cause that’s all I buy. Also, the benefits of Ginger are VERY many, so I’m glad to see Ginger in this recipe. Thanks.

  40. It’s sooooo good. Seriously, this is my replacement for Chinese takeout. Now…I’m gonna search this site for a Panang Curry (If I find it, I may never order out again!!)

  41. Has anyone subbed out the chicken for tofu? Any recommendations? This sounds AMAZING, just want to put it in for the rotation on “Meatless Mondays” tho! 🙂

  42. I love chicken mushroom and zucchini served with steamed white rice.

    Let’s be honest, I just went to Panda Express at the shopping mall and I just bought chicken mushroom and zucchini with steamed white rice, egg roll, chocolate chip cookie and Sobe life water during at my lunch time. It’s really good but thanks for telling me about that. Thank you, Sabrina.

  43. I love this recipe. I did substitute the sugar for stevia and the cornstarch for almond flour. It still came out delicious.

    1. So happy to hear that and that you were able to adjust for your diet – thanks for sharing so if anyone else wanted to swap they know it can be done. 🙂

  44. You are so awesome!!! This is my favorite panda express menu. Thank you so much for recreating and sharing it with us. I have made it and it really does taste like Panda express!!

  45. I often eat frozen mixed veggies boiled in bouillon but today I made this sauce (no chicken) and cooked my veggies in it and it was amazing! You nailed the flavor on this one. And it’s such a versatile flavor it would go great on chicken, shrimp, noodles etc. love it!

  46. So good. I’ve made this several times and just substituted shrimp. (Cooked veggies first, then took them out and cooked shrimp, then put it all together.)

  47. Delicious, me and my husband had this for dinner and we loved it! very similar to Panda Express, thank you so much for sharing this recipe! One of my fav from Panda Express!

  48. This. Was. Amazing! I am very, very rarely satisfied with copycat recipes but this was perfect! I used just one tbsp less corn starch and I added some steamed green beans in when I added back the chicken! Can’t wait to try the string bean chicken recipe!

  49. I’m on low sodium diet do I used low sodium soy cut less sodium in recipes..

  50. This is even better than Panda Express ! And it comes out to only 3 Weight Watchers Freestyle points ! YUM!

  51. I’ve never eaten at a Panda Express but I made this for dinner tonight and it was astounding! My wife kept comparing it to our favorite Chinese restaurant (complete with a menu in Chinese).

    This will be a regular in the rotation now.


  52. I’ve never purchased this dish at Panda Expeess, but this recipe on its own is outstanding! Minimal ingredients and simple to make. So yummy!!

  53. This was perfect! The chicken melted in your mouth. I am not much of a cook so you know if I can cook this then anyone can cook this, it was so easy. Thank you for sharing this. I feel like a proud chef boyardee. Ha ha

  54. Sabrina, you nailed this one! This is literally my favorite thing from panda express and I’m so thrilled I can make an exact copy of it at home! Thank you for perfecting this recipe! 🙂

  55. Never had it at Panda Express to compare, but this recipe is excellent—good flavor, lots of veggies. Highly recommended!

  56. I have prepared this dish several times….absolutely delicious and easy! Thanks for posting these wonderful Asian dishes. We live in an area with very limited dining out options and much prefer to cook at home with fresh garden ingredients!

  57. Sabrina, finally made this tonight. I have been missing out! Hubby says this is better than Panda! Will be an easy “go to” recipe. Thanks so much!

  58. After making this for the umpteenth time, I wanted to say how great this recipe is. It comes together easily, its adaptable (chicken vs tofu, sub bok choy for zucchini, brown sugar for regular, etc), and my toddler loves it. Thanks!

  59. Amazing! This came out so good and was very quick and easy. Looked beautiful too. My family and I already love the Panda chicken and string bean recipe. This is another winner!

  60. Made this recipe tonight because I was craving Panda. It was spot on to what I am used to buying. Really delicious and a wonderful copycat recipe!

  61. Had this for dinner tonight and prepared it exactly as recipe was written. The family loved it and the kids are seconds. It’s always a win when kids willingly eat a meal with veggies.

  62. I replaced the zucchini with fresh, organic celery, and used organic skinless thighs for flavor.
    Delish! Better than panda!

  63. Let me add my voice to the many who have made this delicious dish and raved about it! This perfectly hit the spot, and even my hubby, who is a picky foodie, devoured it! Thank you for this recipe and this lovely site. I already have my eye on several more of your recipes!!

  64. This was fantastic!! Doubled recipe and saved leftovers for 2 adults and 2 teenagers for the next day.

  65. This was really good. I had to make more because I have a family of 6 so I had to triple the recipe for my brood. But everyone gobbled it up. The zucchini cooks fast so next time I will start with mushrooms and then add the zucchini because i like it better when its al dente. and I added some carrots for more veggies. The family loved it! Thanks for sharing it.

  66. This was really good and easy!! Made the brown rice recipe and I will definitely use it for brown rice every time. Thanks for a great recipe.

  67. Excellent! I live on the coast in South America and I crave some old familiar favorites – especially Asian food like PExpress – this dish in particular. I followed exactly and it was WONDERFUL. I’ll invite some Expats and Ecuadorian friends over to enjoy this tasty dish.
    (I, too, was skeptical, but it really tasted like I flew back to the states and got that red box of veg and chicken and perfect sauce. Thanks!

  68. This was spot on. Tasted exactly like the Panda! I used coconut oil instead of Canola. Thank you!

  69. I was waiting for my chicken to Brown and it never really did. So my chicken ended up being a little tough. I guess chicken doesn’t brown in 2-3mins.

  70. One word and even that’s not enough- AMAZING! I have a big family so I always cook in big quantities. I quadrupled this recipe and I’m so happy I did, it’s to die for!!! I served my with noodles. So yum!

  71. This was so good. I found it searching for zucchini and mushroom because I had some to use up, I was not expecting to find something that will be added into my regular rotation. Some of the ingredients I don’t keep on hand regularly so I had to substitute (sesame oil and rice vinegar) but I’ll be picking those up just for this recipe.

    Thanks for sharing and for continuing to update as you’ve tweaked the recipe.

  72. I’ve been making this recipe for the last two years and I LOVE it! I just checked back because I haven’t made it in a while and I see you changed the balsamic for rice wine vinegar. I like the balsamic better! Still good but after I tasted I went back and added the balsamic and let cook for a few minutes before eating. Either way, an AMAZING recipe!!

  73. My grandson is allergic to sesame.  Is there a substitute for the sesame oil or would it taste ok just leaving it out?

    1. It’s a hard flavor to replicate but the closest would be to use peanut oil. You can always use any other nut or seed oil but it just won’t be as bold of a flavor as sesame. Enjoy!

  74. My husband and I made this last night and it was absolutely great!  Hubby went back for 2nds and finished it off.  Yum, yum!

  75. I made this tonight and it was a hit! I used tofu instead of chicken and added bell peppers. Never had it at Panda Express, but I can’t imagine it’s any better than this! This will be on permanent rotation at my house!

  76. We loved it!!  Used Brags Aminos instead of soy.  Also, one of the times added onions to it as well!!  Delish!

  77. Delicious recipe! I did alter a bit by using broccoli instead of zucchini but otherwise followed the recipe. Definitely a keeper for my family!?

  78. I made it and it was good but did not seem as sweet as the Panda version. It made me wonder if you used seasoned rice vinegar. I know they make one that contains sugar and I usually buy the one specified unseasoned. If my vinegar is right I just need to alter the sugar to bring it into line with what I get at my Panda. I also added some water to get a little sauce as mine all cooked up to just coat the meat and veggies but none standing in pan.

  79. Oh mama, this was GOOD.  It takes a while for me to repeat a dish since we like a good bit of variety around here but I wanted this one again like as soon as we finished dinner! Sooo yummy – thank you! Cant wait to check out more of your recipes!

  80. Cooked this tonight and I was amazing! I’ve been craving Panda Express every since I left England, and now I can have it at home!! WooHoo! Thank you so very much for the recipe! Xx

  81. Hey! I have yet to try this recipe but the feedback you have gotten is amazing! I was wondering what type of rice wine vinegar you recommend? Seasoned, unseasoned, natural? And would plain rice vinegar work the store doesn’t have it? Thank you!!

    1. Plain rice vinegar is totally fine. 🙂 Whatever you can source, as long as it is rice vinegar is great. Just don’t sub a different kind of vinegar altogether.

  82. This tuned out deliciously! I didn’t have zucchini so I subbed green bell peppers and followed the rest of the recipe exactly.  Super quick and tasty recipe – Its perfect! Thanks very much.

  83. I made this for dinner tonight and EVERYONE loved it!!! Even my picky Teenager I will definitely keep this recipe Forever. Thank You !!

    1. Thanks Tricia! Picky Teenagers are the hardest to win over at times so I’m excited to see this meal passed the test 🙂

  84. I made this recipe tonight and it was sooooo good! Taste better than a Panda Express! Will definitely make again! Thanks for the recipe!!

  85. This was very good. I made it with spinach instead of rice to cut down on carbohydrates and it was amazing.

  86. This is phenomenal! Thank you so much, I don’t think I’ll need to go out for Chinese food anymore. You have a gift. 🙂

  87. This is phenomenal! I doubled the sauce and added chopped red onion, red peppers and pineapple chunks. Because of these additional ingredients I had to pump up the oven temperature and allow for extra cooking time. It was worth it. I also tried the mushroom chicken recipe. Also wonderful. Thank you so much, I don’t think I’ll need to go out for Chinese food anymore. You have a gift. 🙂

  88. Thanks so much for this recipe! I’ve made it twice already. The first was exact but I could taste the soy too much. The second time I substituted 1/4 C teriyaki and skipped the sugar since there was plenty in the teriyaki and I think it was even closer. Would you try it out and let me know what you think?

  89. I made this yesterday and followed the directions exactly. Wow – this tasted exactly like Panda Express. It was so good! Thanks!

    1. You totally made my day! I’m so glad you made it and then came back to tell me about it! I look forward to seeing you around the site!

  90. I don’t know what I am doing wrong but while cooking the chicken the corn starch is not doing much for the chicken but rather sticking to the pan bad. The chicken doesn’t brown, just cooks…. Suggestions?

    1. Did the chicken sort of absorb the cornstarch or was it like a totally white layer over the chicken? You may also just have a pan that tends to need a bit more oil, so I would add a bit more oil if needed. I’m so sorry for the delay your comment accidentally ended up in the spam filter and I just saw it tonight.

  91. I can’t find the words to fully express how glad I am to have stumbled across this recipe on Pinterest. Everyone at the table can’t believe that YOURS TRULY made it. Omg! Winner!!!!

  92. Will be making this tonite for the first time for my family. Quick question- can I make this using shrimps since I will be making your tried and popular Kung Pao chicken. Just avoiding making two dishes with chicken. Pls let me know, thanks..

  93. Thanks for the recipe. We just finished it for dinner and everyone enjoyed it. We really liked the sauce and I will double that the next time.

      1. Hi, I’ve made this several times and it’s fantastic and was going to make it again tonight but don’t have corn starch so what do you suggest for an alternative?

        1. Do you have rice flour? If not I say just go with a very light dusting of all purpose flour. It may be slightly thicker but shouldn’t alter things too much.

  94. I was so excited abt this cuz I live far from a Panda Express but I cld taste the vinegar. I used rice vinegar instead of rice wine vinegar, wld that have been the issue?

    1. Depending on the kind of rice vinegar it could’ve been a super strong flavor. Can you tell me the brand you used?

  95. I’ve made this twice now, and both times I’ve had to toss out my zucchini because the vingear is totally overwhelming. Everything else turns out fine, and I follow the recipe exavt. What am I doing wrong?

    1. Hey Amber, not sure this is a pretty popular recipe on the blog, but I am happy to troubleshoot with you on here or via email? contact @ Did you use the ingredients as written in the recipe card or make any substitutions?

  96. Made your recipe tonight, so good. I just had a quick taste. It reminds me so much of the Panda version. We just moved to a super small town that doesnt have any of the chain restaurants that was everywhere lol. On the plus side, we save money on going out and these copy cat versions are so much healthier and made fresh as opposed to packaged and frozen. Thank you for a delicious recipe

  97. This is an amazing recipe and there truly is nothing better than cooking at home. The best part is that this recipe is super simple and quick on those busy nights!

    I made it once with cauliflower instead of using brown rice. I wasn’t a fan of that so I stick to the brown rice!

  98. I made this once with the original recipe where it calls for balsamic vinegar. It was good , but I didn’t fall in love with it. So ,yesterday , I made this updated recipe and it was amazing! Thank you for your awesome copycat recipes, Sabrina!

  99. Thank you so much for this copycat! Oh my gosh…YUM!
    I was wondering what kind of pan you used? My silver fry pan ended up coated with the browned chicken juice/cornstarch and sticking to the bottom. Let’s just say it did not look like your beautiful chicken. Should the chicken be kinda dry when adding. ( Mine was kinda juicy before adding the cornstarch)
    Then when I added the veggies on high it started to burn the coating stuck to the bottom so I grabbed another fry pan and dumped the veggies in it. That worked good but I missed all the luscious browned goodness from the first pan.
    When I added the ginger and garlic to stir fry, there was too much liquid in the pan but I didn’t worry about that and just heated.
    I want to figure out the right pan and method because this isn’t the first time my chicken ends up stuck! I would be so grateful for your help!!!
    I absolutely love trying to figure out a recipe as well, I feel like a mad scientist and it is soooo rewarding when you get a win!
    This one is just amazing and I have 1 less zucchini to use from the garden!
    Thank you so much again! Love, love, love!!!

    1. I use All-Clad non stick pans as a general rule unless I am using my trusty slow cooker or I am cooking something that requires a gentle heat or a braise where I will have plenty of liquids. If you find it sticking I would suggest removing the food, deglazing with just a bit of water/stock and scrape up those bits, they are full of flavor.

      The chicken should be pretty dry too, but also worst case scenario, use just enough to coat the bottom of your pan. Cooking in a regular (not non-stick) pan is definitely on the harder side, you need more liquid, more protection for the food. To be on the safe side always start with enough oil in your pan to coat the bottom and deglaze as you go.

      If you ever want more kitchen help or have questions about a recipe feel free to email me at contact @ 🙂

    1. So sorry, I updated the recipe after some tinkering but forgot to update the text of the post. The recipe now uses rice wine vinegar, not balsamic vinegar.

  100. I’m confused, directions in print say add soy and blasamic vinegar. Directions in recipe says soy, rice wine vinegar and sugar..

    1. I updated the recipe after some tinkering to use rice wine vinegar instead of balsamic. I fixed the directions in the print. Sorry for the confusion!

  101. My husband and I loved this recipe! I just pulled it up again for dinner tonight and see that it’s changed and the balsamic is removed. We really loved that flavor! Is there any place I can find the old recipe?

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Sorry I just found a huge number of comments over the last three months that was snared in the spam filter and I am trying to follow up with each one now even though in your case I am way too late to help. I LOVE the balsamic vinegar version too, but to make it more authentic I did more recipe testing and made a couple of swaps. Swap the rice vinegar for two tablespoons of balsamic vinegar. You can also omit the sugar. 🙂

  102. What is rice wine vinegar? I have rice wine and rice vinegar, but I have not seen rice wine vinegar. Which one did you use?

    I made this with balsamic before and it was great, just wondering about your new change.

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Sorry I just found a huge number of comments over the last three months that was snared in the spam filter and I am trying to follow up with each one now even though in your case I am way too late to help. I actually loved the version with the balsamic vinegar but it wasn’t as authentic as this version is. You can use rice vinegar in place of rice wine vinegar (I use the Roland brand, but the difference is minimal).

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

  103. Tried this and enjoyed it very much. Added onion, green peas, and celery to the recipe. .Loved the tangy sauce.

  104. I wrote to you awhile back complementing you on your fabulous recipes. At that time, I had not actually cooked any, I just loved reading them. Yes, there are people who purchase cookbooks just to read them.? A friend had an over abundance of home grown zucchini, immediately,, I thought Copycat Panda Express Chicken with Mushrooms and Zucchini. It came out absolutely delicious. Now, I’m hooked. No more reading, Next, Walnut Shrimp. Thank you, for a great blog.

    1. I’m so glad you started cooking my recipes and enjoyed the result! I look forward to hearing about which ones you try in the future!

  105. Yum, I loved this recipe. I am a vegetarian and used tofu pieces and it was still wonderful. And it cooked so fast; I found myself being done cooking and scratching my head thinking, “that’s it?”. So simple for a busy night or any night, definitely give it a try, you will not be disappointed!!

  106. Practice makes perfect (love that this version has less fat!) and this definitely looks perfect! I’m in heaven with this recipe at my fingertips! LOVE!

  107. My family LOVED IT!!! Thank you it tastes just like Panda Express! I left out the mushrooms being that I’m allergic but doubled the zuchini, and added onion powder.

  108. We are getting zucchini out of our garden now. So can’t wait to try this. Just a question, I do not like Balsamic Vinegar. I noticed it is only 2 TBS. What is that for? Is it for flavor? Does it end up tasting like BV? I am willing to try it as is. Just curious if it is essential.

    1. So sorry, this comment got snared in the spam filter! I’ve since edited out the balsamic vinegar from the recipe after more and more (delicious!) recipe testing 🙂

  109. Made this tonight, everyone in my family loved it! Kids and all… I think cashews or onion would add a nice crunch too.. Fantastic and easy to make.. Thank you!

  110. Made this tonight, and loved it!! I added maybe 1/4 tsp of cornstarch to the sauce at the end, to thicken a bit. I’ll be making this one again, thanks! =)

  111. I made this last night and loved it! I added about two tablespoons of sugar before mixing one last time and serving. The vinegar smell was pretty potent before adding sugar, so I was afraid my boyfriend wouldn’t like it. He loved it! We had enough for leftovers which I am munching on now. Even our yellow lab was circling the table! Thanks for the yummy Panda inspired recipe! I think next time I will use a high quality soy sauce so my sauce isn’t so dark! Awesome recipe!

  112. Yum! This was sooo good! I had a slight problem with the chicken sticking (I used a high heat oil blend instead of canola and my pan was not nonstick) but once I pried off what I could and added the veggies (and a teeny bit more oil), the bits of stuck chicken all came up and just added to the flavor! This was a big hit with my 2&4 year olds. And we didn’t even have it over rice. Just plain yummy on its own. Thanks for the recipe! It’s a keeper. :o)

  113. I made this today and it was absolutely DELICIOUS, I doubled the recipe because I have a large family and it came out perfect..everyone LOVED leftovers. Thank you for posting this, can’t wait to try more recipes. Your blog is in my favorites 🙂

    1. Awww, that’s so sweet! You totally made my day! I’m so glad you made it and then came back to tell me about it! I look forward to seeing you around the site!

  114. I have made this for my family now,twice. They love it! my 6 year old says it’s her new favorite dish. Mine too. Great recipe!

    1. Gloria, you made my day! Anytime I can get the little ones to enjoy something I feel like I have won the lottery!

  115. Delicious! I made the mistake of using a small skillet for the chichen so cramped it with the chicken pieces so they weren’t as crunchy I I thought they were suposed to be, but tottaly my fault. Still they were nice and smooth and juicy inside and the sauce was wonderful!

    1. Rita, I am so glad it worked out well for you! Sometimes when I am too lazy to wash a pan and I have to use a smaller one I just do the chicken in batches. Then at the end I toss it all carefully in the sauce 🙂 I’m so happy you enjoyed it!

  116. It looks like there are some type seeds picture in the dish but not reflected in the ingredients; I assume, but we know how assume is spelled : -), that since sesame oil is used that they are sesame seeds?

    1. Yes! Sorry about that, they are sesame seeds. I use them for a garnish! I will add them to the recipe, thank you for reminding me. They were a last minute addition.

  117. What an awesome dinner idea, I will have to try to cook it right up!I am always cooking chiken and need new recipes

  118. You know whats crazy…I literally almost went to Panda Express today! I love when I can replicate aa favotie food item so thanks for this!

  119. I am going to make this with Almond Flour instead of cornstarch. It looks AMAZING! Thank you for the appetizing recipe!

  120. My husband is addicted to Panda Express. We have one in the mall over in the city and its just so so. Recently they opened a stand alone right across the street and it has some really great items. I love that it is fresh and I can tell them exactly what I want in it.

  121. Yum, this sounds so good right now! I haven’t tried this combo at Panda Express but I’d love to make it for myself.

  122. This looks so good Sabrina. My mouth is watering just looking at your picture. I am definitely going to have to try this.

  123. I am totally a Panda Express fan and especially love their vegetables. I can not wait to try your healthier version, which already trumps over the original in the appearance category!

    1. Thanks Marcie! Once I got over my orange chicken addiction I really did start to appreciate how good their vegetables are.

  124. This recipe looks so delicious. I will have to try making it on the weekend. I am sure my family will love it.

  125. I love mushrooms and chicken together. That looks like a great dinner for some night this week.

  126. I’m kind of crazy for mushrooms. They are my favorite way to add a little flavor and meatiness to my meals. Can’t wait to make this one.

  127. I am loving this way to use zucchini! We are actually really big fans of zucchini in our home so I know this would go over very well 🙂

  128. Wow this looks amazing. We don’t have panda express near me, so I’ve never tried anything from there but this? Is a must try!

  129. I haven’t been to Panda Express in a long time, but this was definitely the dish I used to get there! Can’t wait to make it at home!

  130. Oooh I’ve got to make this!! I never thought to coat with corn starch. Thanks for sharing that tip!

      1. I tried your recipe and I followed exactly even though I was a little apprehensive and I loved the sauce and I thank you for that. but there was far too much corn starch the chicken ended up being breaded which was not at all like Panda. All I can guess is maybe you left a lot of the corn starch in the bowl so less ended up in the pan. If I made it in the future I would cut it down to 1.5.

        1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Was the chicken small enough pieces? The times I’ve found I have leftover cornstarch is when I cut bigger chunks and don’t have enough pieces to coat. But I am glad you enjoyed the dish! We love making this at home too.

  131. These look delicious! You always post the best recipes, and this is no different. I can’t wait to try it.

        1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.