What kind of mushrooms does Panda Express use in their mushroom chicken?

Panda Express uses standard button or baby bella mushrooms in their mushroom chicken. Baby bella mushrooms work best for this recipe as they hold their shape well and have a meatier texture that closely matches the original dish.

Can I use chicken breast instead of thighs for this recipe?

Yes, but chicken thighs are recommended for the most authentic texture. If using chicken breast, cut it slightly smaller and reduce cooking time by 1-2 minutes to prevent overcooking and dryness.

Why is my sauce not as glossy as Panda Express?

The glossy finish comes from properly dissolved cornstarch and high heat cooking. Make sure to whisk the cornstarch completely smooth in the sauce, and cook over high heat while stirring constantly to activate the cornstarch properly.

How can I make this dish less salty?

Reduce the soy sauce in both the marinade and sauce by half, and add a tablespoon of chicken broth to maintain the liquid volume. You can also rinse the chicken after marinating to remove excess sodium.

Can I add other vegetables to this dish?

Yes, bell peppers, snap peas, or water chestnuts work well. Add them with the mushrooms and adjust cooking time as needed. Keep vegetables crisp-tender to match Panda Express style.

Panda Express Copycat

·entree

Panda Express Mushroom Chicken

Name: Mushroom Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: about 3 cups
Ingredients: 1.5 lbs boneless skinless chicken thighs; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 1 teaspoon vegetable oil; 1/3 cup soy sauce; 3 tablespoons oyster sauce; 2 tablespoons chicken broth; 1 tablespoon cornstarch; 1 teaspoon sugar; 1/2 teaspoon sesame oil; 3 tablespoons vegetable oil; 8 oz baby bella mushrooms; 3 cloves garlic; 1 teaspoon fresh ginger; 2 green onions

This Panda Express mushroom chicken recipe recreates the beloved stir-fry that combines tender chunks of chicken with earthy mushrooms in a savory brown sauce. The original dish from Panda Express stands out for its perfectly balanced umami-rich sauce that coats every piece of chicken and mushroom, creating a satisfying contrast of textures and flavors. What makes this dish so addictive is the way the mushrooms soak up the glossy sauce while the chicken stays incredibly tender. Making this at home gives you control over the quality of ingredients and allows you to adjust the sauce to your preference. The key to authenticity lies in achieving that signature glossy coating and ensuring the chicken doesn't become rubbery. With the right technique and timing, you can create a restaurant-quality dish that rivals the original, complete with that distinctive wok hei flavor that makes Panda Express versions so memorable.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Yield

about 3 cups

Difficulty

Medium

Equipment: Large wok or skillet · Two medium bowls · Whisk · Sharp knife · Cutting board

Ingredients

Chicken and Marinade

boneless skinless chicken thighs — cut into 1-inch pieces1.5 lbs

soy sauce2 tablespoons

cornstarch1 tablespoon

vegetable oil1 teaspoon

Sauce

soy sauce1/3 cup

oyster sauce3 tablespoons

chicken broth2 tablespoons

cornstarch1 tablespoon

sugar1 teaspoon

sesame oil1/2 teaspoon

Stir-fry

vegetable oil — divided3 tablespoons

baby bella mushrooms — sliced 1/4-inch thick8 oz

garlic — minced3 cloves

fresh ginger — minced1 teaspoon

green onions — sliced for garnish2

Instructions

Marinate the chicken

Cut chicken thighs into uniform 1-inch pieces and place in a medium bowl. Add soy sauce, cornstarch, and oil, mixing until each piece is evenly coated. Let marinate for 15 minutes at room temperature. This cornstarch coating creates a velvety texture and helps the sauce adhere better. The soy sauce penetrates the meat while the cornstarch forms a protective barrier during cooking.

Prepare the sauce

In a separate bowl, whisk together soy sauce, oyster sauce, chicken broth, cornstarch, sugar, and sesame oil until completely smooth with no lumps. The cornstarch must be fully dissolved to prevent clumping when heated. This sauce should look glossy and slightly thickened when mixed properly.

Cook the chicken

Heat 2 tablespoons of oil in a large wok or skillet over high heat until shimmering but not smoking. Add marinated chicken pieces in a single layer, allowing them to sear without moving for 2-3 minutes until golden brown on the bottom. Stir and continue cooking for 3-4 minutes until chicken is cooked through but still tender. Remove chicken and set aside, leaving any oil in the pan.

Stir-fry the mushrooms

Add remaining 1 tablespoon oil to the same pan and immediately add sliced mushrooms. Cook for 2-3 minutes without stirring to allow browning, then stir-fry for another 2 minutes until mushrooms are golden and have released their moisture. The mushrooms should be tender but not mushy, with some caramelized edges for deeper flavor.

Combine and finish

Add minced garlic and ginger to the mushrooms, stirring constantly for 30 seconds until fragrant. Return chicken to the pan and give the sauce mixture a quick stir. Pour sauce over everything and toss continuously for 1-2 minutes until the sauce thickens and creates a glossy coating. The sauce should cling to each piece without being gummy. Garnish with sliced green onions and serve immediately.

Pro tips for authenticity

▸Use chicken thighs instead of breasts for the most authentic texture - they stay tender and juicy like the restaurant version, and the extra fat helps the sauce adhere better.

▸If you can't find oyster sauce, substitute with 2 tablespoons soy sauce plus 1 tablespoon hoisin sauce, though the flavor will be slightly different.

▸This dish can be prepped up to 4 hours ahead - marinate the chicken and prepare the sauce, then store separately in the fridge until ready to cook.

▸Don't overcrowd the pan when cooking chicken, as this causes steaming instead of searing and results in rubbery texture.

▸Serve over steamed jasmine rice or chow mein noodles, and pair with Panda Express-style fried rice for a complete meal.

▸For extra umami depth, add 1 teaspoon of mushroom powder or a splash of dark soy sauce to the sauce mixture.

Refrigerator

Store covered for up to 3 days. The sauce may thicken when cold but will loosen when reheated.

Freezer

Freezes well for up to 3 months in airtight containers, though mushrooms may lose some texture.

Reheat

Reheat in a skillet over medium heat with a splash of chicken broth, or microwave in 30-second intervals, stirring between.

Nutrition per serving

287

Calories

31g

Protein

Carbs

14g

Fat

Fiber

892mg

Sodium

How does it compare to the real thing?

This homemade version captures about 90% of the original Panda Express mushroom chicken experience. The sauce achieves that signature glossy coating and umami-rich flavor that makes the dish so addictive. The chicken stays tender and the mushrooms have the right texture when cooked properly. The main difference is that homemade versions often taste fresher and less salty than the restaurant version. The wok hei flavor is harder to replicate in home kitchens, but using high heat and a good skillet gets you close. Overall, this recipe delivers the comfort food satisfaction of the original with the benefit of knowing exactly what goes into your meal.

Frequently asked questions

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