Panda Express Mushroom Chicken Copycat Recipe: Easy Steps to Restaurant-Quality Flavor

I’ve always loved the savory goodness of Panda Express Mushroom Chicken, but sometimes you just want to whip it up at home. There’s something special about that tender chicken paired with mushrooms and that signature sauce that keeps me coming back for more.

Recreating this dish might seem daunting, but trust me, it’s easier than you think. With a few simple ingredients and a bit of know-how, you can enjoy restaurant-quality Mushroom Chicken without leaving your kitchen. Whether you’re a Panda Express regular or just craving a tasty homemade meal, this copycat recipe is sure to satisfy your craving.

Ingredients

To master the Panda Express Mushroom Chicken at home, gather the following fresh ingredients. Each component is essential for that authentic flavor.

For the Chicken

• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon cornstarch
• ½ teaspoon white pepper

For the Sauce

• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• ½ cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Vegetables

• 1 cup fresh mushrooms, sliced
• 1 red bell pepper, sliced
• ½ cup celery, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

Tools and Equipment

To recreate Panda Express Mushroom Chicken with precision, having the right tools in your kitchen is essential. Here’s what I use to ensure every step flows smoothly:

• Cutting Board and Sharp Chef’s Knife

A sturdy cutting board provides a safe surface for chopping chicken, vegetables, and mushrooms. A sharp chef’s knife makes slicing effortless, ensuring uniform pieces for even cooking.

• Measuring Cups and Spoons

Accurate measurements are crucial for balancing flavors. I rely on a set of measuring cups and spoons to get the soy sauce, oyster sauce, and seasonings just right.

• Mixing Bowls

Multiple mixing bowls come in handy for marinating the chicken and preparing the sauce. They allow for easy tossing and combining of ingredients without any cross-contamination.

• Large Skillet or Wok

A non-stick skillet or a traditional wok is perfect for stir-frying. It distributes heat evenly, helping to achieve that tender chicken and perfectly cooked vegetables without sticking.

• Silicone Spatula and Tongs

These utensils are indispensable for stirring and flipping the chicken and vegetables. They’re gentle on your cookware and make handling the ingredients simple.

• Garlic Press (Optional)

For an extra burst of flavor, a garlic press can quickly mince fresh garlic, integrating it seamlessly into the dish.

• Ladle

A ladle is useful for pouring the sauce over the chicken and vegetables, ensuring even coverage and preventing spills.

Make-Ahead Instructions

Preparing certain components in advance can save you time and enhance the flavors of your Mushroom Chicken. Here’s how I like to make things easier:

Marinate the Chicken

1. In a bowl, mix 1/4 cup soy sauce, 2 tablespoons oyster sauce, 3 cloves minced garlic, and 1 tablespoon grated ginger.
2. Add 1.5 pounds boneless chicken thighs, sliced into bite-sized pieces.
3. Ensure all chicken pieces are well-coated with the marinade.
4. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.

Prepare the Vegetables

1. Clean and slice 8 ounces mushrooms and 2 bell peppers into uniform pieces.
2. Store the sliced vegetables in an airtight container.
3. Refrigerate until ready to use, preferably within 2 days.

Make the Sauce

1. In a separate bowl, whisk together 2 tablespoons hoisin sauce, 1 tablespoon cornstarch, 1/2 cup water, and a pinch of black pepper.
2. Store the sauce mixture in the refrigerator.
3. Shake or stir before using as it may settle over time.

Cooking Ahead Tips

By taking these steps ahead of time, you can enjoy a quick and delicious Mushroom Chicken meal with minimal effort when you’re ready to cook.

Instructions

Follow these steps to create a delicious Panda Express Mushroom Chicken right in your kitchen.

Prepare the Chicken

1. Marinate the Chicken: In a large mixing bowl, combine 1/4 cup soy sauce, 2 tablespoons oyster sauce, 2 teaspoons minced garlic, and 1 teaspoon grated fresh ginger. Add 2 pounds of boneless, skinless chicken thighs, sliced into bite-sized pieces. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.

Make the Sauce

1. Mix the Sauce Ingredients: In a separate bowl, whisk together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon cornstarch, and 1/2 cup chicken broth until smooth. This will create a glossy, thick sauce that perfectly complements the chicken and vegetables.

Cook the Vegetables

1. Prepare the Vegetables: Slice 1 cup of fresh mushrooms and 1 red bell pepper into thin strips.
2. Stir-Fry: Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the mushrooms and bell pepper, stirring constantly for about 5 minutes until they are tender but still crisp. Remove the vegetables from the skillet and set aside.

Combine and Simmer

1. Cook the Chicken: In the same skillet, add another tablespoon of vegetable oil if needed. Add the marinated chicken and cook for 6-8 minutes, stirring frequently, until the chicken is fully cooked and slightly browned.
2. Add the Sauce: Pour the prepared sauce over the cooked chicken. Stir well to coat the chicken evenly.
3. Simmer: Return the cooked vegetables to the skillet. Reduce the heat to medium and let the mixture simmer for 3-4 minutes, allowing the sauce to thicken and the flavors to meld together.
4. Serve: Once the sauce has reached your desired consistency, remove from heat and serve your homemade Mushroom Chicken over steamed rice or noodles.

Serving Suggestions

Elevating your Mushroom Chicken experience is simple with these serving ideas:

1. Serve Over Steamed Jasmine Rice

The fluffy texture of jasmine rice perfectly absorbs the savory sauce, making each bite satisfying.

1. Pair with Lo Mein Noodles

Tossed with your favorite lo mein noodles, the dish gains an extra layer of heartiness and flavor.

1. Add a Side of Stir-Fried Vegetables

Include broccoli, snap peas, or baby bok choy to introduce a fresh and crunchy contrast.

1. Garnish with Green Onions and Sesame Seeds

A sprinkle of sliced green onions and toasted sesame seeds adds a burst of color and a subtle nutty flavor.

1. Include Egg Rolls or Spring Rolls

These appetizers bring a delightful crunch and complete the takeout-style meal at home.

1. Enjoy with a Refreshing Beverage

A glass of chilled jasmine tea or a light lager complements the rich flavors of the dish beautifully.

1. Create a Balanced Plate

Balance your meal by incorporating a variety of textures and flavors, ensuring a nutritious and satisfying dinner.

1. Store Leftovers Properly

Keep any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave to maintain the dish’s integrity.

By implementing these serving suggestions, you’ll transform your homemade Mushroom Chicken into a complete and memorable meal.

Storage and Reheating

After enjoying my homemade Panda Express Mushroom Chicken, it’s essential to store and reheat your leftovers properly to maintain their delicious flavor and texture. Here’s how I ensure my dishes stay as tasty as the first time around.

Storing Leftovers

1. Cool Completely

Allow the Mushroom Chicken to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.

1. Use Airtight Containers

Transfer the cooled chicken and vegetables into airtight containers. I prefer glass containers as they preserve flavor better and are microwave-safe.

1. Separate Components (Optional)

For optimal freshness, store the sauce separately from the chicken and vegetables. This keeps everything from becoming too soggy.

1. Refrigerate Promptly

Place the containers in the refrigerator within two hours of cooking. Properly stored, the Mushroom Chicken stays fresh for up to three days.

Reheating Leftovers

1. Stovetop Method

• Heat a Skillet

Warm a non-stick skillet over medium heat.

• Add the Chicken and Vegetables

Pour in the Mushroom Chicken, stirring occasionally.

• Add Sauce (if stored separately)

Mix in the reserved sauce and cook until everything is heated through, about 5-7 minutes.

1. Microwave Method

• Combine Ingredients

If stored separately, combine the chicken, vegetables, and sauce in a microwave-safe dish.

• Cover Loosely

Use a microwave-safe lid or wrap to prevent splatters while allowing steam to escape.

• Heat in Intervals

Microwave on high for 1-minute intervals, stirring in between, until evenly heated.

1. Oven Method

• Preheat Oven

Set your oven to 350°F (175°C).

• Prepare the Dish

Place the Mushroom Chicken in an oven-safe dish. Cover with aluminum foil to retain moisture.

• Bake

Heat for about 15-20 minutes, or until warmed through.

Storage and Reheating Overview

By following these storage and reheating tips, you can enjoy your Panda Express Mushroom Chicken just as much the next day as you did fresh. This ensures that every bite remains flavorful and satisfying.

Conclusion

Trying out this Mushroom Chicken recipe has been a fun journey for me and I hope it brings as much joy to your kitchen. There’s something special about recreating a favorite restaurant dish at home and making it your own. I love how simple ingredients come together to create that delicious flavor we crave.

Don’t be afraid to tweak the recipe to suit your taste and experiment with different vegetables or spices. Sharing this meal with friends and family makes it even more rewarding. I can’t wait to hear how your version turns out and what tweaks you make. Happy cooking and enjoy every bite of your homemade Mushroom Chicken!