Panda Express Mushroom Chicken Copycat
Our Panda Express mushroom chicken copycat recipe is bursting with flavor in every bite! Tender chicken and sauteed zucchini and mushrooms are tossed in a savory rich garlic ginger sauce. It's also gluten free friendly and cooks in under 20 minutes.
Servings: 4 cups
Calories: 333kcal
Ingredients
For the Stir Fry
- 1 pound boneless skinless chicken breast thinly sliced and cut into bite-sized pieces
- 3 tablespoons cornstarch
- 4 tablespoons olive oil divided
- 8 ounces white button mushrooms sliced
- 1 ½ cups zucchini cut in half moons
- 1 tablespoon garlic minced
- 2 teaspoons fresh ginger grated
- 1 teaspoon sesame seeds optional
For the Sauce
- ½ cup reduced sodium soy sauce or liquid aminos
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 ½ teaspoon brown sugar
- 1 teaspoon cornstarch
Instructions
- Mix all the ingredients together with a whisk, except the 1 teaspoon of cornstarch, and set aside.
- Heat 2 tablespoons of the oil in a wok over medium-high heat. Toss the meat in 3 tablespoons of cornstarch, then cook it in small batches for 2 to 3 minutes per batch. Place the lightly golden browned meat on a paper towel-lined plate.
- Add the remaining 2 tablespoons of oil to the wok and allow it to heat up, then add the mushrooms and zucchini. Cook for 2 to 3 minutes, stirring constantly with a large wooden spoon. Transfer the veggies to a bowl or plate.
- Stir fry the garlic and ginger for 30 seconds or until fragrant, then remove it from the wok and place on top of the cooked vegetables.
- Make a slurry by stirring the reserved teaspoon of cornstarch with some water, then whisk it into the stir fry sauce. Pour the sauce into the wok and cook for 2 minutes to thicken, stirring constantly.
- Add the meat and vegetables back in and stir fry for 2 minutes to reheat and coat the meat and vegetables.
- Serve hot with your choice of Panda Express copycat side dishes: fried rice, super greens, or chow mein.
Notes
- Do your prep work ahead of time.
- The sauce can be made the night before.
- For the best tasting sauce, use fresh ginger and garlic.
- For the best results, cook the chicken in small batches.
Nutrition
Serving: 1cup | Calories: 333kcal | Carbohydrates: 15g | Protein: 28g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1327mg | Potassium: 798mg | Fiber: 1g | Sugar: 4g | Vitamin A: 127IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 2mg
