Okay, friends, gather ’round because I’m about to share something truly special with you. You know that feeling when you crave a specific dish from your favorite takeout spot, but life gets in the way, or you’re trying to be a little healthier, or maybe just save some cash? That’s exactly how I felt a few years ago, staring longingly at the Panda Express menu in my mind. My absolute weakness? Their Mushroom Chicken. That tender chicken, those earthy mushrooms, all coated in that savory, slightly sweet, umami-packed sauce – it’s pure comfort food. I’ve tried countless copycat recipes over the years, and while some came close, none really captured that magic. Until now. This Panda Express Mushroom Chicken recipe is the one. The one that makes my kitchen smell incredible, the one my family devours without a second thought, and the one that will seriously impress your friends. It’s so good, you might just forget you didn’t drive through to pick it up.
What is Panda Express Mushroom Chicken?
So, what exactly is this delightful dish we’re talking about? At its heart, Panda Express Mushroom Chicken is a classic American Chinese stir-fry. Think of it as a really well-executed, crowd-pleasing combination of tender, marinated chicken pieces and an abundance of savory mushrooms, all tossed in a luscious, deeply flavorful sauce. It’s not overly spicy, not overwhelmingly sweet, but perfectly balanced. The “mushroom chicken” part is pretty self-explanatory – it’s a celebration of chicken and mushrooms! What makes it so popular is its comforting familiarity and that addictive savory sauce that coats everything beautifully. It’s the kind of dish that feels both familiar and exciting, and it’s a staple for a reason. It’s that perfect balance that makes it a go-to for so many people, myself included, when we’re looking for something satisfying and delicious without being complicated.
How to Make Panda Express Mushroom Chicken
Quick Overview
This recipe comes together faster than you might think! We’ll start by marinating the chicken to get it super tender, then quickly stir-fry it until it’s golden. Next, we’ll sauté the mushrooms until they’re beautifully browned and release their amazing flavor. Finally, we’ll bring it all together with a simple, yet incredibly flavorful, sauce that coats everything perfectly. It’s all about getting those flavors to meld together in a flash. The beauty of this method is how quickly it comes together once you start cooking, making it perfect for a quick dinner. Trust me, the aroma alone will have everyone flocking to the kitchen.
Ingredients
For the Main Batter:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (I personally prefer thighs for extra tenderness and flavor, but breasts work great too! Just be careful not to overcook them.)
1 tablespoon soy sauce (use a good quality one for the best flavor)
1 tablespoon Shaoxing wine (or dry sherry if you can’t find it – it adds a lovely depth!)
1 teaspoon cornstarch (this is key for tenderizing the chicken)
1/2 teaspoon white pepper (adds a gentle warmth)
For the Filling:
2 tablespoons cooking oil (like vegetable, canola, or peanut oil – something with a high smoke point)
1 lb mixed mushrooms, sliced (I love using a mix of shiitake, cremini, and button mushrooms for varied texture and flavor, but any kind you like will work!)
3 cloves garlic, minced
1 teaspoon grated fresh ginger (fresh is really best here for that vibrant zing!)
1/4 cup sliced green onions (white and green parts separated)
For the Glaze:
1/4 cup chicken broth (low sodium is fine)
2 tablespoons oyster sauce (this is a flavor powerhouse, don’t skip it!)
1 tablespoon soy sauce
1 tablespoon hoisin sauce (adds a touch of sweetness and complexity)
1 teaspoon sugar (or to taste, just to balance the savory notes)
1 teaspoon cornstarch, mixed with 2 teaspoons water to make a slurry (this is what gives us that beautiful glossy glaze)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a large skillet or a wok and place it over medium-high heat. Let it get nice and hot. While the pan is heating up, make sure your chicken is cut into bite-sized pieces and your mushrooms are sliced. Having everything prepped and ready to go is half the battle in stir-frying! It allows you to move quickly and ensures everything cooks evenly.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch, and 1/2 teaspoon of white pepper. Toss everything together really well, making sure each piece of chicken is coated. Let this marinate for at least 10-15 minutes while you prep your other ingredients. The cornstarch not only helps tenderize the chicken but also creates a slight barrier that keeps it juicy during cooking.
Step 3: Mix Wet Ingredients
In a small bowl, whisk together the chicken broth, oyster sauce, 1 tablespoon of soy sauce, hoisin sauce, and sugar. Set this aside. In a separate tiny bowl, mix the 1 teaspoon of cornstarch with 2 teaspoons of water to create your cornstarch slurry. This will be used to thicken the sauce at the end. Having all your sauce components ready makes the cooking process so much smoother.
Step 4: Combine
Add about 1 tablespoon of cooking oil to your hot skillet or wok. Once the oil is shimmering, add the marinated chicken in a single layer. Don’t overcrowd the pan; if necessary, cook the chicken in two batches to ensure it gets nicely browned and not steamed. Stir-fry for about 3-4 minutes, until the chicken is mostly cooked through and has some nice golden-brown edges. Remove the chicken from the pan and set it aside on a plate.
Step 5: Prepare Filling
Add the remaining 1 tablespoon of cooking oil to the same skillet. Add the sliced mushrooms and stir-fry for about 5-7 minutes, or until they’ve released their moisture and started to turn golden brown. This browning step is crucial for developing deep mushroom flavor. Then, add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for another minute until fragrant, being careful not to burn the garlic.
Step 6: Layer & Swirl
Pour the prepared sauce mixture (from Step 3) into the pan with the mushrooms. Bring it to a simmer. Once simmering, give your cornstarch slurry a quick stir and then pour it into the sauce while stirring continuously. The sauce will thicken almost immediately, creating that glossy, beautiful glaze.
Step 7: Bake
Return the cooked chicken to the pan. Add the green parts of the green onions. Toss everything together gently to coat the chicken and mushrooms evenly with the thickened sauce. Let it cook for another minute or two, just to heat everything through and allow the flavors to meld.
Step 8: Cool & Glaze
This step isn’t really about “baking” in the traditional sense, but more about allowing the flavors to marry in the pan. Once everything is coated and heated through, the dish is ready to be served.
Step 9: Slice & Serve
Serve your delicious homemade Panda Express Mushroom Chicken immediately over hot, steamed white or brown rice. Garnish with a few extra sliced green onions if you like. The steam rising from the dish, the rich aroma, the glistening sauce – it’s pure culinary bliss!
What to Serve It With
This Panda Express Mushroom Chicken is incredibly versatile, and I’ve found myself serving it in so many different ways. For a classic weeknight dinner, you absolutely can’t go wrong with serving it over a big mound of fluffy, steamed white rice. It’s that perfect pairing that’s been a go-to for a reason. If you want something a little healthier, brown rice is a fantastic choice, offering a nuttier flavor and extra fiber.
For a more substantial meal, I love to have it alongside some other popular takeout favorites. Think of it as part of a home-cooked Chinese feast! It pairs beautifully with crispy vegetable spring rolls, some simple steamed broccoli or bok choy, or even a classic hot and sour soup. My kids also love it stuffed into soft lettuce cups for a lighter, crunchier texture. They call them “chicken boats” and it’s always a hit.
Honestly, though, the sauce is so good that sometimes I just serve it with a side of plain steamed edamame and call it a day. It’s that satisfying on its own. The key is to complement the rich, savory flavors of the mushroom chicken without overpowering them. And if you’re feeling adventurous, a drizzle of sriracha on top adds a nice kick for those who like a bit of heat!
Top Tips for Perfecting Your Panda Express Mushroom Chicken
Alright, let’s dive into some of the wisdom I’ve gathered over the years of making this dish. It’s not complicated, but a few little tweaks can really elevate it.
Zucchini Prep: Okay, wait, that’s for my zucchini bread recipe! Haha, sometimes I get ahead of myself. For this mushroom chicken, the key is definitely the mushrooms! Make sure you’re using a good mix of mushrooms if possible. Shiitake mushrooms add a wonderful depth of flavor, and cremini mushrooms have a nice earthy taste. Button mushrooms are fine too, but don’t be afraid to mix it up! When you’re sautéing them, give them space in the pan. Overcrowding will steam them instead of browning them, and we want that lovely caramelization for maximum flavor. Cook them until they release their liquid and start to get golden brown – this step is non-negotiable for fantastic mushroom flavor!
Mixing Advice: When you’re marinating the chicken, really get in there and massage that marinade into the pieces. The cornstarch is your friend here – it tenderizes the chicken and helps create a slight coating that keeps it moist. When you’re stir-frying, don’t stir the chicken constantly at first. Let it sit for a minute or two to develop a nice sear. That browning is where a lot of the delicious flavor comes from. And remember the rule of the wok: high heat, quick cooking! Have everything prepped and ready to go before you even turn on the stove. I’ve definitely learned that lesson the hard way a few times, ending up with slightly overcooked ingredients because I was fumbling for the next item.
Swirl Customization: This recipe doesn’t really have a “swirl” element like some baked goods, but the sauce itself is where the magic happens! Make sure your cornstarch slurry is smooth and lump-free. When you add it to the simmering sauce, stir continuously. You’ll see it thicken up beautifully and become glossy. If it’s too thick, a splash more chicken broth can fix it. If it’s too thin, you can make a tiny bit more slurry and add it in. The goal is a nice, rich glaze that coats every piece of chicken and mushroom.
Ingredient Swaps: If you can’t find Shaoxing wine, a dry sherry is a good substitute. For the mushrooms, while a mix is great, using just one type like cremini or even button mushrooms will still yield a delicious result. If you don’t have fresh ginger, a tiny pinch of ground ginger can work in a pinch, but the fresh stuff really sings here. For the glaze, if you’re out of oyster sauce, you can try using more hoisin sauce and a little extra soy sauce, but oyster sauce really adds that unique savory depth.
Baking Tips: As I mentioned, this is more of a stovetop stir-fry than baking. So, my tip here is all about pan heat. You want that wok or skillet nice and hot to get a good sear on the chicken and mushrooms quickly. Don’t be afraid of a little sizzle! Cook in batches if your pan isn’t large enough to prevent steaming. And when you add the sauce, let it simmer and thicken for just a minute or two before adding the chicken back in. We want the sauce to coat everything, not become mushy.
Glaze Variations: While the glaze in the recipe is classic, you can absolutely play with it! If you like things a little spicier, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce mixture. For a touch more sweetness, a tiny bit more sugar or hoisin can be added. Some people even like to add a splash of sesame oil at the very end for an extra nutty aroma. Just remember to taste and adjust as you go!
Storing and Reheating Tips
Okay, so let’s say, hypothetically, that you have leftovers (which is rare in my house, but it happens!). How do you store and reheat this glorious Panda Express Mushroom Chicken so it’s still fantastic?
Room Temperature: Honestly, I don’t recommend leaving this dish out at room temperature for more than two hours, just like most cooked chicken dishes. It’s best to get it into the fridge or freezer relatively quickly after it’s cooled down a bit.
Refrigerator Storage: This is where most leftovers will live. Once the dish has cooled to room temperature, transfer it to an airtight container. It will keep well in the refrigerator for about 3-4 days. The flavors actually meld together even more after a day or two, which can be quite delicious!
Freezer Instructions: If you know you won’t get to it within a few days, freezing is a great option. Let the dish cool completely. Then, portion it out into freezer-safe containers or heavy-duty freezer bags. It should last in the freezer for about 2-3 months. When you’re ready to thaw, the best way is to move it from the freezer to the refrigerator overnight.
Glaze Timing Advice: When it comes to reheating, the sauce can sometimes separate or get a little thick. If you’re reheating in the microwave, start with short bursts of power and stir in between. If the sauce seems a bit dry or too thick, you can add a tablespoon or two of chicken broth or water when reheating to loosen it up. For stovetop reheating, warm it gently in a skillet over low heat, again, adding a splash of liquid if needed. The key is to reheat it gently to preserve the tender chicken and the luscious sauce.
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! My absolute favorite homemade Panda Express Mushroom Chicken recipe. I truly believe this version captures the essence of that beloved takeout dish, but with the added bonus of knowing exactly what’s going into it and the immense satisfaction of making it yourself. It’s a dish that’s simple enough for a weeknight but special enough to impress. It’s that perfect balance of tender chicken, earthy mushrooms, and that irresistible savory-sweet glaze that just makes you feel good.
I really hope you give this a try. It’s become a staple in my kitchen, and I’m so excited for you to experience it too. If you love this, you might also enjoy my recipes for {link to another similar recipe, e.g., General Tso’s Chicken or a quick Lo Mein}! They share that same spirit of bringing favorite restaurant flavors into your home kitchen.
I can’t wait to hear what you think! Please leave a comment below to let me know how yours turned out, or if you’ve made any fun variations. Sharing our cooking adventures is what this is all about! Happy cooking!
Panda Express Mushroom Chicken
Ingredients
Main Ingredients
- 0.5 lb Boneless, skinless chicken thighs cut into 1-inch pieces
- 8 oz Fresh mushrooms sliced
- 0.5 cup Chicken broth
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Cornstarch
- 1 tbsp Sesame oil
- 2 cloves Garlic minced
- 1 tsp Ginger grated
- 2 tbsp Vegetable oil for stir-frying
Instructions
Preparation Steps
- In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, and cornstarch until cornstarch is dissolved.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and grated ginger, and stir-fry until fragrant, about 30 seconds.
- Add the chicken pieces to the wok and stir-fry until browned on all sides and almost cooked through.
- Add the sliced mushrooms to the wok and stir-fry for 2-3 minutes until they begin to soften.
- Pour the prepared sauce mixture into the wok. Stir constantly as the sauce thickens, about 1-2 minutes.
- Stir in the sesame oil. Cook for another minute until the chicken is cooked through and the sauce coats everything.
- Serve immediately over steamed rice.
Notes
Featured Comments
“Impressed! Clear steps and creamy results. Perfect for busy nights.”
“New favorite here — restaurant-level. crowd-pleaser was spot on.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“This sweet treat was absolutely loved — the fresh really stands out. Thanks!”
“Made it tonight and wow — absolutely loved! Will definitely make Panda Express Mushroom Chicken again.”
“Packed with flavor and so simple. Exactly what I wanted from Panda Express Mushroom Chicken.”
