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Panda Express Mushroom Chicken Copycat Recipe

Panda Express Mushroom Chicken Copycat Recipe
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★★★★★

5.2 from 27 reviews

This Panda Express Mushroom Chicken Copycat recipe recreates the flavorful and savory stir-fried chicken dish with mushrooms and zucchini, featuring a deliciously tangy and slightly sweet sauce. Perfect for a quick weeknight dinner, it combines tender marinated chicken with crisp vegetables in a thickened, soy-based sauce.

Ingredients

Scale

Chicken Marinade

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

Vegetables

  • 2 cups mushrooms (cleaned and quartered)
  • 1 large zucchini (cut into half circles)
  • 3 garlic cloves (minced)
  • 1 teaspoon ginger (minced)

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

Cooking Oil

  • 2 tablespoons vegetable oil

Instructions

  1. Prepare the marinade: 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. Allow the chicken to marinate for 20-30 minutes or refrigerate overnight for best flavor.
  2. Make the sauce: In a 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 fully combined. Set aside.
  3. Cook the chicken: Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat until hot and slightly smoking. Add marinated chicken in a single layer, avoiding overcrowding to achieve a good sear. Cook until browned and cooked through, flipping as needed, about 4-5 minutes. Remove chicken from skillet and set aside.
  4. Stir-fry vegetables: In the same skillet, add the mushrooms and zucchini. Stir-fry over high heat for about 2-3 minutes or until vegetables are crisp-tender, stirring frequently to prevent burning.
  5. Add aromatics and chicken: Reduce heat to medium-low and return the cooked chicken to the skillet. Add the minced garlic and ginger, cooking and stirring for 1 minute until fragrant.
  6. Add the sauce: Pour the prepared sauce into the skillet. Stir continuously to coat the chicken and vegetables evenly. Cook until the sauce thickens and becomes glossy, about 1-2 minutes.
  7. Serve: Remove from heat and serve immediately over steamed rice or noodles for a complete meal. Enjoy your homemade Panda Express Mushroom Chicken!

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness.
  • Use fresh mushrooms and zucchini for the best texture and taste.
  • Adjust the brown sugar in the sauce depending on your preferred sweetness level.
  • To make this dish gluten-free, substitute soy sauce with tamari and oyster sauce with a gluten-free version.
  • Serve with steamed rice or your choice of noodles for a full meal.

Nutrition

Keywords: Panda Express Chicken copycat, mushroom chicken, stir fry chicken recipe, Chinese chicken recipe, easy chicken stir fry

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