Panda Express Mushroom Chicken

Hi friends! I go to Panda Express more times than I’d like to admit, and honestly, their Mushroom Chicken is one of the dishes I keep going back to. It’s just something about the mix of tender chicken, mushrooms, and zucchini coated in that soy garlicky sauce — super light, yet flavorful. It’s definitely a lighter option compared to some of their heavier entrees, and I love that it doesn’t feel greasy at all.

The chicken is cooked just right, not dry at all, and the mushrooms soak up the sauce in the best way. I usually pair it with Super Greens or white rice when I want to keep things simple and a bit on the healthier side.

As for the price, the bowl is usually around $8.80, and if you go for a la carte it’s about $5.40. A standard serving has around 220 calories, which is on the lower side. And that’s not counting the side, of course. I’ve tried it with all the sides at least once — from chow mein to fried rice — but my go-to has to be the Super Greens (only 130 cal!).

Definitely a comfort dish that doesn’t weigh you down.

Panda Express Mushroom Chicken Copycat Recipe

This copycat Panda Express Mushroom Chicken has quickly become a go-to weeknight dinner for me. It’s simple, fast, and the flavor is spot on! I even did a side-by-side taste test with the one from Panda Express — and I gotta say, it’s pretty darn close.

Start with thinly sliced chicken breast, about ¼ inch thick. The chicken is marinated in soy sauce, brown sugar, cornstarch, and Shaoxing wine — at least 30 minutes or even overnight if you can. That marinade adds a ton of flavor and helps tenderize the meat.

While the chicken is soaking, prep your mushrooms and zucchini, and whisk together the sauce.

Tips to get that sear just right:

• Heat your pan or wok until it’s really hot
• Use a high smoke point oil (I used avocado oil)
• Make sure to drip off any excess marinade
• Don’t crowd the pan — lay the chicken in a single layer and let it cook undisturbed for 30 seconds to 1 minute per side

Once the chicken is browned, take it out and sauté the veggies. Make sure your pan is still hot — otherwise, you’ll end up steaming them instead of getting that golden brown edge.

Add the chicken back in, pour over the sauce (don’t forget to stir it as the cornstarch settles), and sauté everything together for another 1-2 minutes. Done!

You can serve this over steamed rice or noodles. I’ve even tried it in lettuce wraps for a low-carb option.

Suggestions:

• Want to make it spicy? Try sambal chili paste, Szechuan chili oil, or Korean chili flakes.
• Want to mix it up? Toss in some carrots, broccoli, bamboo shoots, or water chestnuts.