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Make this Panda Express Mushroom Chicken copycat at home with tender chicken breast, mushrooms, zucchini, and a savory ginger-soy sauce. This easy stir-fry is ready in 20 minutes and makes a flavorful weeknight dinner.

Ingredients

Scale
  • 1 pound boneless and skinless chicken breast, thinly sliced (1/4 inch thick)
  • 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
  • 2 tablespoons light soy sauce (for marinade)
  • 1 tablespoon rice vinegar (for marinade)
  • 1 tablespoon sesame oil (for marinade)
  • 2 tablespoons cornstarch (for marinade)
  • 1/2 cup water (for sauce)
  • 1/4 cup light soy sauce (for sauce)
  • 2 tablespoons oyster sauce (for sauce)
  • 1 tablespoon rice vinegar (for sauce)
  • 2 teaspoons brown sugar (for sauce)
  • 1 tablespoon cornstarch (for sauce)

Instructions

  1. Marinate the chicken: In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, and cornstarch. Add the thinly sliced chicken and mix until every piece is coated. Let it marinate for at least 20–30 minutes for the best flavor.
  2. Prepare the sauce: In a separate small bowl, combine the water, light soy sauce, oyster sauce, rice vinegar, brown sugar, and cornstarch. Stir until the cornstarch is fully dissolved and no clumps remain. Set aside.
  3. Sear the chicken: Heat the vegetable oil in a large skillet over high heat. Once the oil begins to smoke slightly, add the chicken in a single layer, working in batches if needed to avoid overcrowding. Sear until browned, then remove the chicken from the skillet and set aside.
  4. Sauté the vegetables: Add the mushrooms and zucchini to the same skillet. Sauté over high heat for about 2–3 minutes, stirring frequently, until crisp-tender.
  5. Combine and finish: Reduce the heat to medium-low and return the cooked chicken to the skillet. Add the minced garlic and ginger and cook for one minute until fragrant. Pour in the prepared sauce and toss until it thickens and evenly coats the chicken and vegetables. Serve immediately while hot.

Notes

  • Slice the chicken against the grain to help keep it tender.
  • For deeper flavor, marinate the chicken for up to 8 hours in the refrigerator.
  • Use high heat when searing the chicken for a restaurant-style browned exterior.
  • If the sauce becomes too thick, add a tablespoon of water to loosen it.
  • Use a good-quality oyster sauce for the best flavor. For a spicier dish, add a pinch of red pepper flakes with the garlic and ginger.
  • Avoid overcooking the zucchini so it retains some crunch.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://us.cookingtastes.com/panda-express-mushroom-chicken-copycat-easy-homemade-stir-fry/