Panda Express Mushroom Chicken Copy-Cat Recipe

If you’re like me, you have a few go-to Panda Express favorites. For me, Mushroom Chicken is always one of them. Personally, I’m not a huge Orange Chicken kinda gal. But Mushroom Chicken? Absolutely.

It’s light, flavorful, and comforting all at once. The tender chicken pairs perfectly with mushrooms and crisp zucchini, all coated in a savory garlic-ginger sauce that ties everything together.

The best part? You don’t have to run out to Panda Express to get it. You can make it right at home in under 30 minutes!

This copycat recipe keeps things simple and approachable while still delivering on flavor. By quickly searing the chicken and stir-frying the veggies, you get that signature restaurant-style texture: juicy chicken, tender-crisp zucchini, and mushrooms that soak up all the sauce.

The sauce itself is made from everyday pantry staples: soy sauce, garlic, ginger, and a touch of sesame oil, giving it that authentic takeout taste without anything overly complicated.

I love this dish because it’s both healthy and satisfying. It’s lighter than many other takeout favorites, but still packed with flavor. Serve it with steamed rice or stir-fried noodles for the full Panda Express experience, or keep it low-carb with cauliflower rice. Either way, this Mushroom Chicken is proof that takeout-style meals can be quick, delicious, and made right in your own kitchen.

Marinade and Sauce Ingredients:

• Soy Sauce: Adds savory umami depth and seasons the chicken.
• Mirin: Brings a subtle sweetness and helps tenderize the meat.
• Rice Vinegar: Provides a light tang that balances the richness.
• Garlic: Infuses aromatic flavor that builds the base of the dish.
• Ginger: Adds warmth and a hint of spice for freshness.
• Chicken Broth: Creates a flavorful base that ties everything together.
• Oyster Sauce: Adds a rich, savory-sweet umami punch.
• Sugar: Balances out the saltiness and enhances caramelization.
• Cornstarch: Thickens the sauce, giving it that glossy takeout-style texture.
• Sesame Oil: Finishes the sauce with a nutty, aromatic layer of flavor.

Want to Serve It With Rice?
Here’s What Type of Rice to Use:

Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. For this dish, however, I recommend Japanese short-grain or medium-grain rice.

Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.

Recommended Rice Cookers

Do I need to have a fancy rice cooker to make this meal? NO! Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker, too!

Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.

Key Features to Look For in a Rice Cooker:

• Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
• Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
• Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
• Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.

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