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Panda Express Mushroom Chicken Copycat Recipe

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4.2 from 11 reviews

This Panda Express Mushroom Chicken copycat recipe recreates the popular Asian dish right at home, featuring tender marinated chicken breast stir-fried with mushrooms and zucchini in a savory, slightly sweet sauce. Perfect for a quick and flavorful weeknight dinner with an authentic restaurant taste.

Ingredients

Chicken Marinade

  • 2 tablespoons light soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch
  • 1 pound (500 grams) boneless, 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 cloves garlic, minced
  • 1 teaspoon ginger, minced

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 well to coat all pieces. Allow the chicken to marinate for 20-30 minutes or refrigerate overnight for enhanced flavor and tenderness.
  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. Set aside.
  3. Cook the chicken: Heat 2 tablespoons vegetable oil in a large skillet over high heat. Once the skillet is hot and smoking, add the marinated chicken in a single layer without overcrowding to achieve a good sear. Cook until browned on all sides and cooked through, flipping and stirring as needed (about 4-5 minutes). Remove the chicken from the skillet and set aside.
  4. Sauté the vegetables: In the same skillet, add the quartered mushrooms and sliced zucchini. Cook for 2-3 minutes over medium-high heat until the vegetables become crisp-tender, stirring frequently to prevent sticking.
  5. Add aromatics and chicken back: Reduce heat to medium-low, return the cooked chicken to the skillet, then add the minced garlic and ginger. Stir and cook for about 1 minute until fragrant.
  6. Finish with the sauce: Pour the prepared sauce into the skillet and mix everything well to coat. Stir-fry continuously until the sauce thickens and evenly coats the chicken and vegetables, about 2-3 minutes.
  7. Serve: Remove from heat and serve immediately while hot. Enjoy your homemade Panda Express Mushroom Chicken!

Notes

  • Marinate the chicken for at least 30 minutes for a tender, flavorful result. Marinating overnight produces even juicier, more flavorful chicken.
  • Do not overcrowd the skillet when searing chicken to ensure a good brown crust.
  • You can substitute zucchini with other vegetables like bell peppers or snap peas for variation.
  • Adjust sugar and soy sauce levels in the sauce to taste for preferred sweetness or saltiness.
  • Serve with steamed white rice or fried rice for a complete meal.

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