Description
This Panda Express Mushroom Chicken Copycat recipe delivers tender, seared chicken breast sautéed with fresh mushrooms and zucchini in a flavorful savory sauce. Made with a simple marinade and a thickened soy-based sauce, this quick 18-minute dish captures the delicious essence of the popular takeout classic, perfect for a satisfying homemade meal.
Ingredients
Scale
Marinade
- 1 lb chicken breast, thinly sliced (about ¼ inch thick)
- 1 Tablespoon soy sauce
- 1½ Tablespoon Shaoxing wine (can substitute cooking wine)
- 2 teaspoon cornstarch
- ½ teaspoon brown sugar
Sauce
- 3 Tablespoons chicken stock
- 1 Tablespoon soy sauce
- 1 Tablespoon oyster sauce
- 1½ teaspoon brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon Chinese black vinegar (can substitute rice vinegar)
- 1 teaspoon sesame oil
Vegetables and Garnish
- 1 Tablespoon vegetable oil
- 2 cups mushrooms, sliced
- 1 zucchini, cut into half circles
- 2 cloves garlic, minced
- ¾ teaspoon ginger, grated
- Sesame seeds, for garnish
Instructions
- Prepare the marinade: In a medium bowl, mix the soy sauce, Shaoxing wine, cornstarch, and brown sugar. Add the thinly sliced chicken breast and toss to coat evenly. For best flavor, marinate the chicken in the fridge for at least 30 minutes or up to overnight. If short on time, let it sit while you prepare the other ingredients.
- Make the sauce: In a small bowl, whisk together chicken stock, soy sauce, oyster sauce, brown sugar, cornstarch, black vinegar, and sesame oil. Set the sauce mixture aside until ready to use.
- Cook the chicken: Heat a wok or large pan over high heat until hot. Add vegetable oil, then carefully lay the chicken slices in a single layer, avoiding overcrowding. Sear the chicken undisturbed for 30 seconds to 1 minute until golden brown, then flip and sear the other side. Remove chicken from the pan and set aside.
- Sauté the vegetables: Add the sliced mushrooms and zucchini to the hot pan and sauté for 2 to 3 minutes until slightly tender. Reduce heat to medium, then add the minced garlic and grated ginger and cook briefly until fragrant.
- Combine and finish: Return the cooked chicken to the pan with the vegetables. Stir the sauce well to re-incorporate any settled cornstarch, then pour it in. Cook everything together for 1 to 2 minutes, stirring gently, until the sauce thickens and coats the ingredients evenly.
- Garnish and serve: Sprinkle sesame seeds over the dish before serving immediately with your choice of side, such as steamed rice or noodles.
Notes
- Marinating the chicken longer intensifies flavor and tenderness but can be skipped if short on time.
- Use Shaoxing wine for authentic flavor; cooking wine can be substituted in a pinch.
- Do not overcrowd the pan when searing the chicken to achieve a good caramelized crust.
- Stir the sauce mixture before adding as cornstarch settles at the bottom.
- For a vegetarian version, substitute chicken with firm tofu or plant-based chicken alternative and use vegetable stock instead of chicken stock.
- Serve with steamed rice or noodles for a complete meal.
