Panda Express Mushroom Chicken

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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!

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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.

Recipe

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Panda Express Zucchini & Mushroom Chicken

4.95 from 70 votes
  • Yield: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Course: Main
  • Cuisine: Chinese
  • Author: Dinner, then Dessert
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.

Ingredients

  • 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 1/2 inch slices
  • 1/4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sugar
  • 3 garlic cloves , minced
  • 2 teaspoons minced ginger (or 1/2 teaspoon ground ginger)
  • sesame seeds , for garnish (optional)

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Toss the chicken with cornstarch.
  2. Heat the canola and sesame oil in the pan.
  3. Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.

  4. Remove chicken from the pan, and turn the heat up to high.
  5. Add in the mushrooms and zucchini and cook until they start to brown.
  6. Add the garlic and ginger and cook/stir for 30 seconds.

  7. Cook for another 2-3 minutes as vegetables soften a little.

  8. Add the chicken back in and stir to coat.
  9. Add in the soy sauce, sugar and rice wine vinegar and stir to coat.

Nutrition Information

Yield: 4 servings, Amount per serving: 246 calories, Calories: 246g, Carbohydrates: 11g, Protein: 27g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 72mg, Sodium: 945mg, Potassium: 713mg, Sugar: 3g, Vitamin A: 35g, Vitamin C: 2.1g, Calcium: 23g, Iron: 1g

All images and text © for Dinner, then Dessert.

Keyword: Panda Express Mushroom Chicken
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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. dinnerthendessert.com
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. dinnerthendessert.com
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.

 

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Comments

  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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.

  6. 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!!

  7. 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.

  8. 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.

  9. 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!

  10. 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.

  11. 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!

  12. 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.

  13. 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!!

    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!

  14. 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!

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

  16. 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.

  17. 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!

  18. 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

  19. 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.

  20. 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.

  21. 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 🙂

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

  23. 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. 🙂

  24. 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. 🙂

  25. 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?

  26. 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!

  27. 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.

  28. 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!!!!

  29. 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..

  30. 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.

  31. 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?

  32. 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 @ dinnerthendessert.com Did you use the ingredients as written in the recipe card or make any substitutions?