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This Panda Express Mushroom Chicken recipe brings that sweet and savory flavor right into your kitchen. It combines tender chicken with fresh vegetables and a lightly thickened sauce that tastes like it came straight from the takeout menu. It’s a great way to enjoy a crowd-pleasing Chinese-American dish without the drive-through.
I first tried recreating this dish after craving Panda Express at home and it quickly became one of our favorite homemade takeout meals
Ingredients
- Chicken: breasts cubed into bite-sized pieces for quick and even cooking
- Mushrooms: provide an earthy flavor and meaty texture that complements the chicken
- Cornstarch: gives the chicken a light, crispy coating when cooked
- Zucchini: adds a subtle sweetness and bright color
- Sugar: balances the savory and umami flavors in the sauce
- Green pepper: lends a fresh crunch and slight bitterness
- Sesame oil: imparts a fragrant, nutty aroma critical to Asian-inspired dishes
- Vegetable oil: is used for frying and ensures a neutral base without overpowering other tastes
- Fresh grated ginger: brings warmth and spice
- Garlic: is essential for savory depth and aroma
- Chopped white onion: acts as the sweet flavor base of the stir-fry
- Vegetable umami: enhances the savory richness (substitute with mushroom soy sauce if needed)
- Rice vinegar: brightens the sauce with acidity
- Sesame seeds and green onions: are optional but add nice finishing touches
Instructions
- Sauté the Chicken:
- Take the chicken pieces and coat them evenly in cornstarch using a bowl or a sealable bag. Heat vegetable oil in a wok or a skillet at least 12 inches wide over medium-high heat. Add the coated chicken pieces and cook on all sides until fully cooked and golden, about 6 to 8 minutes. Remove the chicken and set aside to keep warm.
- Cook the Vegetables:
- In the same pan, add the chopped onions and sliced green bell pepper. Stir-fry them for a few minutes until they begin to soften. Add the garlic and ginger and cook an additional 2 minutes until fragrant, making sure not to burn the garlic.
- Add Mushrooms and Zucchini:
- Next, add the sliced mushrooms and zucchini pieces to the pan. Continue cooking the mixture for a few more minutes to allow the vegetables to soften but still stay slightly crisp.
- Combine Chicken and Sauce:
- Return the cooked chicken to the pan with the vegetables. In a small bowl, mix together soy sauce (or vegetable umami), rice vinegar, and sugar until the sugar dissolves. Pour the sauce over the chicken and vegetables. Stir well and cook for another minute or so until everything is heated through and the sauce thickens to lightly coat each ingredient.
- Finish and Serve:
- Transfer the stir-fry to serving plates and garnish with toasted sesame seeds and chopped green onions if desired. Serve immediately alongside steamed rice for a complete meal.
I love the way the sesame oil and ginger lift the whole dish with aromatic warmth. This was a family favorite from the first time I made it during a busy weeknight when we craved something fast but satisfying. It’s a dish that everyone asks for again and again.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water or broth to keep the sauce from drying out.
Ingredient Substitutions
If you don’t have vegetable umami, use soy sauce or mushroom soy sauce to add similar depth. Use bell peppers of any color depending on what you have on hand. Chicken thighs can replace breasts for juicier meat but adjust cooking time as thighs take slightly longer. Feel free to swap zucchini with snap peas or baby corn for a different vegetable texture.
Serving Suggestions
Serve with steamed jasmine or basmati rice to soak up the flavorful sauce. Pair the dish with simple steamed greens like bok choy or broccoli for a complete meal. Add a light cucumber salad on the side for a refreshing contrast to the savory chicken.
This recipe is a delicious and quick way to enjoy restaurant-style flavors at home with simple ingredients and easy steps.
FAQs about Recipes
- → What cooking oils are best for this dish?
Vegetable and sesame oils are used to create a flavorful base and to enhance the aroma during stir-frying.
- → How do you ensure the chicken cooks evenly?
Use a large wok or skillet to give enough space for the chicken pieces to cook without overcrowding, ensuring even heat distribution.
- → Can I substitute the vegetables used in this dish?
Yes, bell peppers, zucchini, and mushrooms can be replaced or combined with other fresh, crisp vegetables based on preference.
- → What is the purpose of cornstarch coating on chicken?
Cornstarch creates a light crust that helps lock in moisture and improves texture during cooking.
- → How is the sauce thickened in this preparation?
The sauce naturally thickens as the soy, rice vinegar, and sugar mix cooks down, coating the ingredients with a glossy finish.