Panda Express Mushroom Chicken Copycat Stir-Fry Recipe
A restaurant-style Chinese stir-fry featuring tender marinated chicken pieces tossed with fresh mushrooms and zucchini in a savory soy-based sauce. The chicken is first marinated with soy sauce and Shaoxing wine for enhanced flavor, then quickly stir-fried to golden perfection. The glossy sauce combines oyster sauce, mirin, and fresh aromatics for an authentic taste that rivals the popular takeout favorite. Perfect for busy weeknight dinners when you want something satisfying but quick to prepare.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or cooking sherry
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 2 tablespoons canola oil, or vegetable oil
- 2 cups white mushrooms, sliced
- 1 zucchini, cut into half circles
- sesame seeds, for garnish
- 1 tablespoon sesame oil
- 2 teaspoons light brown sugar
- 1 tablespoon mirin, or rice vinegar
- 1 tablespoon fresh ginger, finely minced
- 1 tablespoon garlic, finely minced
- ¼ cup light soy sauce
- 1 tablespoon oyster sauce
Instructions
- 1
Pat chicken dry and transfer to medium bowl
- 2
Whisk together soy sauce, Shaoxing wine, brown sugar, cornstarch, and baking soda
- 3
Pour marinade over chicken, cover with plastic wrap and refrigerate for at least 30 minutes
- 4
Combine all sauce ingredients in medium bowl and whisk to combine
- 5
Chop vegetables and gather seasonings
- 6
Drain marinade from chicken and discard immediately
- 7
Heat canola oil in large skillet over medium high heat
- 8
Add chicken and saute until browned on all sides and cooked through, cooking in batches if needed
- 9
Remove chicken from pan and set aside
- 10
Add sesame oil, ginger and garlic to skillet and saute until fragrant
- 11
Increase heat to medium high and add mushrooms and zucchini
- 12
Saute vegetables for 1-2 minutes
- 13
Add sauce mixture and cook until thickened
- 14
Return chicken to pan and toss to coat with sauce
- 15
Garnish with sesame seeds and serve
Tips
Cook chicken in batches to avoid overcrowding the pan, which ensures proper browning and prevents steaming.
Have all ingredients prepped before starting to cook since stir-frying moves quickly once you begin.
Discard the marinade immediately after draining to prevent food safety issues from raw chicken contact.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Chicken can be marinated up to 24 hours in advance
Serve immediately over steamed rice or noodles while hot
Common Mistakes
Don't skip the marinating time to ensure tender, flavorful chicken
Avoid overcrowding the pan to prevent steaming instead of browning
Don't reuse the marinade to prevent cross-contamination
Substitutions
FAQ
Can I use frozen chicken for this recipe?
Yes, but thaw completely first and pat very dry before marinating. Frozen chicken holds more moisture which can affect browning.
What if I don't have Shaoxing wine?
Dry sherry works perfectly as a substitute, or you can use additional soy sauce with a pinch of sugar.
How long will leftovers keep in the fridge?
Store covered in refrigerator for up to 3 days. Reheat gently in skillet or microwave until heated through.