This Asian Mushroom Chicken Recipe is done stir fry style. Inspired by the chicken at Panda Express, it's a fantastic takeout fake out that you can make even better at home.
Mushroom Chicken Recipe
Although this is a Panda Express copycat recipe, the base recipe is absolutely fantastic, and you can switch out meats and veggies according to your preference. It's the homemade sauce and the preparation method that makes this recipe a true winner.
How to Make the Best Asian Style Mushroom Chicken Recipe
Recreating Mushroom Chicken does require several steps but the end result is worth the effort. Plus, this is the type of interactive meal that can get the whole family involved. Together time is always a win. Prep the vegetables and chicken in advance and all that's left to do is the cooking.
- Ingredients you'll need to make homemade copycat Panda Express Mushroom Chicken: Boneless skinless chicken breasts or thighs, granulated garlic, soy sauce or teriyaki sauce, oyster sauce, rice wine vinegar, cornstarch, granulated garlic and onion powder. Mix-ins are button mushrooms, fresh zucchini plus grated ginger root and minced garlic cloves. You'll also need cooked rice, sesame seeds and green onions for serving.
- Kitchen gadgets you'll need: A large wok or deep non stick skillet, sharp knife and chopping board, measuring cups and spoons, mixing bowls, a silicone spatula or stainless steel spoon for stirring, a citrus grater or similar to grate the ginger a rice cooker for making the rice to serve along with the mushroom chicken.
- For the homemade Asian sauce you'll need: Soy sauce or teriyaki, chicken stock, light brown sugar, oyster sauce, rice wine vinegar and cornstarch to thicken.
- The flavor is slightly sweet, savory, and addictive. This is one meal you can put on your weekly dinner rotation. It comes together in no time and is a true crowd pleaser. What I really love is that you can take the ingredients and customize them to fit your personal taste.
- Other vegetables that would be alternate mix-in options Broccoli, onions, peppers, summer squash, peas, snow peas, sugar snap peas, carrots, celery, baby corn or water chestnuts.
- Other meats you could consider using include thinly sliced pork loin, flank steak, or shrimp. The only thing you need to keep in mind is to keep the ratio of the meats, vegetables and sauce the same so you have the right amount of sauce to coat all of the ingredients.
- To add a little heat, I suggest slicing up a jalapeno, Thai chile, or a serrano pepper and adding it to the step where you add the ginger and garlic.
- You can also use a chili paste like sambal oelek ½ - 1 teaspoon should be enough for a little heat. Plus, it adds a lot of flavor to the dish, I love using this in Asian dishes.
- Keep any leftovers in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through. Freeze leftovers for up to 1 month.
More Easy Chicken Recipes to Make
More easy chicken recipes you may also like to try:
- Everything Bagel Chicken Breasts are super simple to make.
- Juicy Baked Chicken Breasts can be enjoyed on a toasted bun, on a salad or turned into a wrap for a quick meal.
- My recipe for Chicken Cakes with a Remoulade Sauce are a fan favorite year after year.
- Pistachio Crusted Chicken is made in the oven resulting in a crispy and delicious entrée.
- Southern Style Chicken Salad is a make ahead option the family will love.
- Smothered Asiago Chicken features spinach and mushrooms for a lower carb meal.
- Chicken Curry from Cooking Classy.
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Helpful Kitchen Items:
Mushroom Chicken Recipe
- 1 ½ lbs boneless skinless chicken breasts or thighs ¼ inch slices
- 2 tablespoon soy sauce or teriyaki sauce
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- 2 tablespoon cornstarch
- ½ cup low sodium chicken stock
- ¼ cup packed light brown sugar
- ¼ cup soy sauce or teriyaki sauce
- 1 ½ tablespoon oyster sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch
- 3 tablespoon vegetable oil
- 8 ounces button mushrooms thinly sliced
- 2 cups thinly sliced fresh zucchini
- 1 tablespoon grated fresh ginger
- 3 medium cloves garlic minced
- cooked rice, sesame seeds and green onion for serving
- Place sliced chicken in a medium-sized bowl. Add the soy sauce, garlic powder, and onion powder, and toss to combine. Add the cornstarch and stir to combine, so the chicken is coated. Set aside.
- In a small bowl, stir together the chicken stock, brown sugar, soy sauce, oyster sauce, rice wine vinegar, and cornstarch, and set aside.
- In a wok or large skillet over medium-high heat, add 1 tablespoon of the oil. Once hot, add the chicken to the pan in a single layer. Let chicken sit for 30 seconds to a minute to get a sear on the bottom. Start tossing the chicken around and letting it sear until it is cooked through, 5-6 minutes. Remove to a platter.
- To the wok or skillet, add another tablespoon of oil. Add mushrooms and sear while stirring until they begin to soften, about 2 minutes. Place them onto the plate with the chicken.
- Add the remaining oil and cook the zucchini, constantly stirring, until tender-crisp, about 2-3 minutes. Place the zucchini on the plate with the chicken and mushrooms.
- Add ginger and garlic to the skillet. Cook until fragrant, about 30 seconds. Add the sauce, stir it around, and as soon as it starts to bubble, add all the ingredients back to the pan and coat in the sauce.
- Let it simmer for 1-2 minutes until warmed through, and the sauce has thickened. Serve immediately with sesame seeds and scallion garnish if using.
- Serve immediately over fried rice white rice or brown rice garnished with sesame seeds and green onions.
Mushroom chicken was so flavorful we really enjoyed it. Great recipe.
Hello, your mini pot pies look so amazing! I plan on making them. My question is can they be frozen? If so do you bake them frozen?
Thank so much
I've baked these and frozen them, yes. I suppose you could bake them from frozen just increase the oven time and bake them longer. From the narrative regarding reheating: These pies reheat beautifully in the microwave. If frozen, you can thaw them then reheat in the microwave or reheat them from frozen in the oven.
When reheating from frozen, place into a preheated 325°F oven with foil on top just until heated through.