Mushroom Chicken from Panda Express features tender chicken breast pieces stir-fried with fresh mushrooms and green onions in a savory ginger soy sauce, delivering a flavorful and comforting dish with a glossy, appetizing glaze.
Equipments
- Wok
- Wok spatula or wooden spoon
- Chef’s knife
- Cutting board
- Mixing bowls
- Measuring spoons
- Measuring cups
- Tongs
- Plate or tray (for holding prepped ingredients)
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 8 oz (225g) white button mushrooms
- 3 green onions
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1 tablespoon minced ginger
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1/2 cup (120ml) chicken broth
- 1 teaspoon sesame oil
- Salt
- Black pepper
Ensure you use fresh white button mushrooms for the best texture and flavor, as canned or dried mushrooms will significantly alter the dish. Shaoxing wine is essential for authentic taste, but you can substitute with dry sherry if unavailable, though it may slightly change the aroma. Use a combination of light and dark soy sauces to achieve the right balance of saltiness and color in the ginger soy sauce glaze. Chicken breast should be cut into uniform pieces to cook evenly and maintain tenderness throughout stir-frying. Your Mushroom Chicken from Panda Express copycat menu will stand out with these carefully selected ingredients, delivering the same savory, comforting experience.
Instructions
- Slice chicken breast into bite-sized pieces.
- In a bowl, combine chicken, cornstarch, 1 tablespoon soy sauce, and Shaoxing wine; marinate for 15 minutes.
- Clean and slice mushrooms.
- Cut green onions into 1-inch pieces.
- Mince garlic and ginger.
- In a small bowl, mix oyster sauce, light soy sauce, dark soy sauce, sugar, and chicken broth; set aside.
- Heat wok over high heat; add 1 tablespoon vegetable oil.
- Add chicken; stir-fry until just cooked through; transfer to plate.
- Add remaining 1 tablespoon vegetable oil to wok.
- Stir-fry garlic and ginger until fragrant.
- Add mushrooms; stir-fry until slightly softened.
- Return chicken to wok.
- Pour in sauce mixture; toss to combine.
- Stir in green onions.
- Stir-fry until sauce thickens and everything is heated through.
- Add sesame oil; season with salt and black pepper to taste.
- Serve hot.
Substitution
Mushroom Chicken from Panda Express copycat menu replicates the tender chicken breast pieces stir-fried with fresh mushrooms and green onions in a savory ginger soy sauce. You can substitute Shaoxing wine with dry sherry or a splash of rice vinegar if unavailable. If white button mushrooms are not on hand, cremini or portobello mushrooms work well due to their similar texture and flavor. Use tamari or coconut aminos in place of soy sauce for a gluten-free version without compromising taste. Adjust oyster sauce with hoisin sauce for a slightly sweeter profile if preferred.
Tips
Marinate your chicken with cornstarch, soy sauce, and Shaoxing wine for at least 15 minutes to ensure tenderness and flavor penetration. Use a hot wok and high heat to achieve the ideal stir-fry texture, making sure to cook the chicken until just done to avoid dryness. Keep your garlic and ginger finely minced to release maximum aroma during cooking. When adding the sauce mixture, stir continuously to thicken it evenly and coat every ingredient for optimal taste and visual appeal.
Nutritions
Mushroom Chicken from Panda Express provides a balanced source of lean protein from chicken breast, essential for muscle repair and growth. The dish includes fresh white button mushrooms, which are low in calories and rich in antioxidants like selenium and vitamin D, supporting immune function. With ginger, garlic, and green onions, it offers anti-inflammatory benefits and enhances digestion while the soy and oyster sauces add umami flavor without excessive calories. Your meal contains moderate sodium levels, so consider seasoning adjustments to fit your dietary needs.
Storage
Store your Mushroom Chicken in an airtight container to maintain freshness and prevent moisture loss. Refrigerate for up to 3-4 days, ensuring it is cooled to room temperature before sealing. For longer storage, freeze the dish in a freezer-safe container for up to 2 months, thawing overnight in the refrigerator before reheating.
Variation or Alternatives
You can substitute shiitake or cremini mushrooms for white button mushrooms to enhance the umami flavor and add a richer texture. Replacing Shaoxing wine with mirin or a splash of rice vinegar provides a slightly sweeter or tangier profile, adjusting the sauce complexity. For a healthier twist, use coconut aminos instead of soy sauce to reduce sodium content while maintaining savory depth. Stir-fry on medium-high heat using a non-stick skillet if a wok is unavailable, ensuring even cooking without burning.
Allergies
Mushroom Chicken from Panda Express contains soy sauce and oyster sauce, both of which include soy and shellfish allergens that may trigger reactions for sensitive individuals. The dish also uses sesame oil, a common allergen that requires caution if you have a sesame allergy. Be mindful of these ingredients to ensure your meal is safe and comfortable to enjoy.
Why this recipe?
Panda Express's Mushroom Chicken features tender chicken simmered in a savory sauce with fresh, earthy mushrooms, combining flavors that appeal to a wide range of tastes. The dish balances protein and vegetables, providing a satisfying and nutritious option for those seeking a flavorful yet wholesome meal. Your homemade copycat version allows customization of ingredients, seasoning, and portion size, ensuring a tailored dining experience that can match or exceed the original. Trying to recreate this menu favorite is worth it for enjoying the restaurant's popular taste in the comfort of your own kitchen.