Craving that savory and slightly sweet Panda Express Mushroom Chicken? This recipe will guide you through creating a delicious and authentic copycat version at home. We’ll break down the key ingredients and techniques to achieve that signature flavor explosion. Whether you’re a seasoned cook or a beginner in the kitchen, this easy-to-follow recipe will have you enjoying restaurant-quality Mushroom Chicken in no time.
INGREDIENTS
Main Ingredients
- 1 lb chicken breast, thinly sliced (about ¼ inch thick)
- 1 Tablespoon vegetable oil
- 2 cups mushrooms, sliced
- 1 zucchini, cut into half-circles
- Sesame seeds, for garnish
Chicken Marinade
- 1 Tablespoon soy sauce
- 1½ Tablespoons Shaoxing wine (or substitute with cooking wine)
- 2 teaspoons cornstarch
- ½ teaspoon brown sugar
Sauce
- 3 Tablespoons chicken stock
- 1 Tablespoon soy sauce
- 1 Tablespoon oyster sauce
- 1½ teaspoons brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon Chinese black vinegar (or substitute with rice vinegar)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- ¾ teaspoon ginger, grated
INSTRUCTIONS
- Marinate the Chicken: In a medium bowl, mix together the marinade ingredients. Add the thinly sliced chicken breast, ensuring each piece is well-coated. For the best flavor, marinate in the refrigerator for at least 30 minutes or overnight. If short on time, allow it to sit while prepping the other ingredients.
- Prepare the Sauce: In a small bowl, combine all the sauce ingredients. Stir well and set aside.
- Cook the Chicken: Heat a wok or skillet over high heat. Once hot, add vegetable oil and arrange the chicken slices in a single layer, leaving out any excess marinade. Sear the chicken without stirring to achieve a golden crust, about 30 seconds to 1 minute per side. Flip and sear the other side. Remove the chicken from the pan and set aside.
- Cook the Vegetables: In the same pan, add the mushrooms and zucchini. Sauté over medium-high heat for 2–3 minutes.
- Combine and Finish: Lower the heat to medium and return the chicken to the pan. Stir the sauce before adding it, as the cornstarch may settle. Pour in about half of the sauce for a lighter coating or the full amount for extra flavor. Stir everything together and cook for 1–2 minutes, or until the sauce thickens.
- Serve: Garnish with sesame seeds and serve immediately.
STORAGE TIPS
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
