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Panda Express Mushroom Chicken Copycat Recipe

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This Panda Express Mushroom Chicken Copycat recipe delivers a flavorful, savory stir-fry dish with tender marinated chicken breast, fresh mushrooms, and zucchini cooked in a delicious soy-based sauce. It captures the essence of the popular takeout favorite by searing the chicken for a good texture and stir-frying the vegetables just until crisp-tender, all coated in a lightly thickened, umami-packed sauce perfect for a quick and satisfying meal.

Ingredients

Chicken Marinade

  • 2 tablespoons light soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons corn starch
  • 1 pound (500 grams) boneless and skinless chicken breast, thinly sliced (1/4 inch thick)

Sauce

  • 1/2 cup water
  • 1/4 cup light soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons brown sugar
  • 1 tablespoon cornstarch

Main Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups mushrooms, cleaned and quartered
  • 1 large zucchini, cut into half circles
  • 3 minced garlic cloves
  • 1 teaspoon minced ginger

Instructions

  1. Marinate the Chicken: In a medium bowl, combine 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 2 tablespoons cornstarch. Add the thinly sliced chicken breast and mix thoroughly to coat the pieces evenly. Let the chicken marinate for 20-30 minutes or refrigerate overnight for a more intense flavor and tender texture.
  2. Prepare the Sauce: In a separate small bowl, whisk together 1/2 cup water, 1/4 cup light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 2 teaspoons brown sugar, and 1 tablespoon cornstarch until smooth. Set aside until ready to use.
  3. Cook the Chicken: Heat 2 tablespoons vegetable oil in a large skillet over high heat until it starts to smoke lightly. Add the marinated chicken in a single layer, making sure not to overcrowd the pan to ensure a good sear. Cook the chicken until browned on all sides, flipping and stirring as needed. Once cooked through, remove the chicken from the skillet and set aside.
  4. Sauté the Vegetables: In the same skillet, add the mushrooms and zucchini. Cook for about 2-3 minutes, stirring frequently until the vegetables are crisp-tender and slightly browned.
  5. Add Aromatics and Chicken: Reduce the heat to medium-low, return the cooked chicken to the skillet. Add the minced garlic and ginger, cooking for an additional minute while stirring frequently to release their flavors.
  6. Thicken the Sauce: Pour the prepared sauce into the skillet. Stir everything to combine well and cook the mixture while stirring continuously until the sauce thickens and coats the chicken and vegetables evenly.
  7. Serve: Once the sauce has thickened, remove from heat and serve immediately. Enjoy your homemade Panda Express Mushroom Chicken!

Notes

  • Marinate the chicken for at least 30 minutes to achieve a tender, flavorful result. For deeper flavor and juicier chicken, marinate overnight.
  • Do not overcrowd the skillet when cooking chicken to ensure it sears properly and develops a nice crust.
  • Use fresh mushrooms and zucchini for the best texture and taste.
  • Adjust the thickness of the sauce by altering the amount of cornstarch slurry as needed.

Find it online: https://flavorspath.com/panda-express-mushroom-chicken-copycat-recipe/