Sarah Brown
Panda Express' Mushroom Chicken is a beloved dish known for its tender chicken, savory mushrooms, and rich, umami-packed sauce. Recreating this popular Chinese-American takeout favorite at home is surprisingly simple, requiring just a handful of pantry-friendly ingredients and a quick stir-fry technique. By marinating chicken in a blend of soy sauce, cornstarch, and seasonings, then stir-frying it with fresh mushrooms and a glossy, flavorful sauce, you can achieve the same restaurant-quality taste and texture in your own kitchen. This dish pairs perfectly with steamed rice or noodles, making it a satisfying and delicious meal for any occasion.
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What You'll Learn
- Ingredients Needed: Gather chicken, mushrooms, veggies, soy sauce, oyster sauce, garlic, ginger, and cornstarch
- Marinate Chicken: Coat chicken pieces in soy sauce, cornstarch, and seasonings for 15 minutes
- Stir-Fry Chicken: Cook marinated chicken until golden brown, then set aside for later use
- Sauté Vegetables: Stir-fry mushrooms, bell peppers, and onions until slightly tender but crisp
- Combine & Sauce: Mix chicken with veggies, add sauce, and cook until thickened and well combined
Ingredients Needed: Gather chicken, mushrooms, veggies, soy sauce, oyster sauce, garlic, ginger, and cornstarch
To recreate the beloved Mushroom Chicken from Panda Express, the first step is to gather all the essential ingredients. Start with chicken, preferably boneless and skinless chicken breasts or thighs, as they are tender and cook quickly. Cut the chicken into bite-sized pieces to ensure even cooking and easy incorporation with the other ingredients. Next, you’ll need mushrooms, ideally shiitake or button mushrooms, which add a rich, earthy flavor to the dish. Fresh mushrooms are recommended for the best texture and taste.
In addition to the protein, veggies play a key role in this dish. Bell peppers, onions, and broccoli florets are commonly used in Panda Express’s version, providing color, crunch, and nutritional balance. Ensure the vegetables are cut into uniform pieces to cook evenly. The sauces are the heart of the dish’s flavor profile. Soy sauce brings saltiness and depth, while oyster sauce adds a savory, slightly sweet umami kick. Both are essential for achieving that signature Panda Express taste.
Aromatics like garlic and ginger are crucial for building the dish’s flavor foundation. Freshly minced garlic and grated or finely chopped ginger will infuse the dish with warmth and complexity. These ingredients are typically sautéed first to release their aromas before adding the other components. Lastly, cornstarch is a must-have for thickening the sauce. Mixed with a little water, it creates a slurry that gives the dish its glossy, clingy texture, ensuring the sauce coats the chicken, mushrooms, and veggies perfectly.
When gathering these ingredients, consider their quality and freshness. Fresh produce and high-quality sauces will elevate the final dish. If you prefer a spicier version, you can optionally add red pepper flakes or chili garlic sauce. However, the core ingredients—chicken, mushrooms, veggies, soy sauce, oyster sauce, garlic, ginger, and cornstarch—are non-negotiable for an authentic Panda Express Mushroom Chicken experience.
Before starting the cooking process, organize your ingredients in a mise en place to streamline the recipe. This preparation ensures you won’t miss a step or ingredient while stir-frying, which happens quickly. With everything ready, you’ll be well-equipped to recreate this popular dish at home, capturing the flavors and textures that make it a favorite at Panda Express.
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Marinate Chicken: Coat chicken pieces in soy sauce, cornstarch, and seasonings for 15 minutes
To begin the process of making Panda Express-style Mushroom Chicken, the first crucial step is to marinate the chicken properly. Start by gathering your chicken pieces, preferably cut into bite-sized portions for even cooking and better absorption of flavors. Place these chicken pieces into a mixing bowl, ensuring they are clean and dry to allow the marinade to adhere well. The marinade is a simple yet flavorful combination of soy sauce, cornstarch, and various seasonings. Soy sauce provides a savory, umami base, while cornstarch helps to tenderize the chicken and create a slightly crispy exterior when cooked.
Next, pour a generous amount of soy sauce over the chicken pieces, enough to coat them evenly. The soy sauce not only adds flavor but also acts as a natural tenderizer. Sprinkle a tablespoon of cornstarch over the chicken, making sure it is distributed evenly. The cornstarch will create a thin, protective layer around the chicken, locking in moisture and enhancing the texture. Gently toss the chicken pieces with clean hands or a spatula to ensure every piece is well-coated with the soy sauce and cornstarch mixture.
Now, it’s time to add the seasonings. Common choices include minced garlic, grated ginger, a pinch of black pepper, and a touch of sesame oil for an authentic Asian flavor profile. These seasonings complement the soy sauce and elevate the overall taste of the dish. Mix the seasonings into the chicken, massaging them gently into the meat to ensure the flavors penetrate deeply. The garlic and ginger, in particular, add a fragrant aroma and a subtle heat that balances the richness of the soy sauce.
Once the chicken is thoroughly coated with the marinade, cover the bowl with plastic wrap or transfer the chicken to a sealed container. Let it sit at room temperature for 15 minutes. This brief marinating time is sufficient for the flavors to meld and the cornstarch to work its magic on the chicken’s texture. Avoid marinating for too long, as the acidity from the soy sauce can begin to break down the chicken’s proteins, potentially making it mushy.
After 15 minutes, the chicken will be perfectly marinated and ready for the next step in the cooking process. The soy sauce will have imparted its deep, savory flavor, while the cornstarch will have created a thin, even coating that will help the chicken cook up tender and slightly crispy. This marinating step is essential for achieving the signature taste and texture of Panda Express’s Mushroom Chicken, setting the foundation for a delicious and satisfying dish.
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Stir-Fry Chicken: Cook marinated chicken until golden brown, then set aside for later use
To begin the process of making Panda Express-style Mushroom Chicken, the first critical step is to prepare and cook the stir-fry chicken. Start by selecting boneless, skinless chicken breasts or thighs, depending on your preference. Cut the chicken into uniform bite-sized pieces to ensure even cooking. In a bowl, marinate the chicken with a mixture of soy sauce, cornstarch, minced garlic, ginger, and a pinch of baking soda (optional, to tenderize the meat). Allow the chicken to marinate for at least 15-30 minutes, or longer if time permits, to enhance flavor absorption.
Once the chicken is marinated, heat a large wok or skillet over medium-high heat. Add a tablespoon of oil with a high smoke point, such as vegetable or canola oil, to prevent burning. When the oil is hot and shimmering, carefully add the marinated chicken pieces in a single layer, avoiding overcrowding. Overcrowding can cause the chicken to steam instead of sear, so cook in batches if necessary. Allow the chicken to cook undisturbed for 2-3 minutes to achieve a golden-brown crust, then flip each piece and cook the other side for an additional 2-3 minutes.
As the chicken cooks, it should develop a nice caramelization on the edges while remaining tender and juicy inside. If the chicken releases too much moisture, increase the heat slightly to help evaporate the liquid and achieve better browning. Once both sides are golden brown and the chicken is cooked through (internal temperature of 165°F or 74°C), remove it from the pan using a slotted spoon or spatula. Place the cooked chicken on a plate lined with paper towels to absorb any excess oil and set it aside for later use in the mushroom chicken dish.
It’s important to note that the chicken should not be fully seasoned at this stage, as it will be tossed with the mushroom sauce later. The initial marination and browning are primarily to lock in flavor and create a texture contrast. While the chicken rests, proceed with preparing the mushroom sauce and vegetables according to the recipe. This step-by-step approach ensures that the chicken remains moist and flavorful when combined with the other components of the dish.
Finally, after the mushroom sauce and vegetables are ready, return the set-aside chicken to the wok or skillet. Stir the chicken gently into the sauce, allowing it to heat through and absorb the rich, savory flavors of the mushrooms and seasonings. This final step ties all the elements together, creating a harmonious and authentic Panda Express-style Mushroom Chicken that’s ready to be served over steamed rice or noodles.
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Sauté Vegetables: Stir-fry mushrooms, bell peppers, and onions until slightly tender but crisp
To achieve the perfect sauté for your Panda Express-style Mushroom Chicken, begin by preparing your vegetables. Select fresh button mushrooms, vibrant bell peppers (preferably a mix of red and green for color contrast), and sweet onions. Clean the mushrooms with a damp cloth or a soft brush to remove any dirt, then slice them thinly. Cut the bell peppers into thin strips, removing the seeds and white membranes, and slice the onions into similar-sized pieces to ensure even cooking. Having all your vegetables uniformly cut will allow them to cook at the same rate, achieving that ideal slightly tender yet crisp texture.
Heat a large wok or skillet over medium-high heat, adding a tablespoon of oil with a high smoke point, such as vegetable or canola oil. Allow the oil to heat for about 30 seconds; it should be hot but not smoking. This initial step is crucial for a successful stir-fry, as it prevents the vegetables from absorbing too much oil and becoming soggy. Once the oil is ready, add the onions first, as they take the longest to cook. Stir them frequently with a spatula or tongs for about 2 minutes until they become translucent and slightly softened.
Next, introduce the bell peppers to the wok. Continue to stir-fry, combining the onions and peppers, for another 2-3 minutes. The peppers should maintain their vibrant color and develop a slight char, adding depth of flavor. At this point, add the sliced mushrooms. Mushrooms release moisture as they cook, so be sure to keep the heat high to evaporate the liquid quickly and prevent steaming. Stir-fry the mixture for an additional 3-4 minutes, ensuring the mushrooms are cooked through but still retain their shape and texture.
The key to mastering this step is to keep the vegetables moving in the pan. Constant stirring ensures even cooking and prevents any piece from over-browning or burning. The goal is to achieve a balance where the vegetables are tender enough to bite into easily but still have a pleasant crunch. This texture contrast is essential for the overall mouthfeel of the Mushroom Chicken dish. If the vegetables seem to be cooking too quickly or browning too much, adjust the heat slightly, but try to maintain a high temperature for that signature wok hei (breath of the wok) flavor.
Once the vegetables are cooked to perfection, remove them from the wok and set them aside on a plate. This step is often overlooked, but it prevents overcooking while you prepare the chicken and sauce. The residual heat from the wok will continue to cook the vegetables slightly, so it’s better to err on the side of undercooking them at this stage. When you return the vegetables to the wok later to combine with the chicken and sauce, they will finish cooking, ensuring they remain crisp and vibrant in the final dish.
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Combine & Sauce: Mix chicken with veggies, add sauce, and cook until thickened and well combined
Once you’ve prepared the chicken and veggies separately, it’s time to bring them together in the Combine & Sauce step. Start by transferring the cooked chicken back into the wok or large skillet. Add the sautéed vegetables—mushrooms, zucchini, and onions—on top of the chicken. Use a spatula to gently toss everything together, ensuring the chicken and veggies are evenly distributed. This step is crucial for creating a cohesive dish where every bite includes a mix of protein and vegetables.
Next, pour the prepared sauce over the chicken and veggies. The sauce, typically a blend of soy sauce, oyster sauce, chicken broth, sugar, and cornstarch slurry, should be added gradually while stirring continuously. This ensures the sauce coats every piece of chicken and vegetable evenly. As you stir, the cornstarch slurry will begin to thicken the sauce, creating a glossy, clingy texture that Panda Express is known for.
Once the sauce is added, continue cooking over medium heat for 3-5 minutes, stirring frequently. The goal is to allow the sauce to thicken further and for the flavors to meld together. Keep an eye on the consistency—the sauce should be thick enough to coat the back of a spoon but not so thick that it becomes gluey. If the sauce thickens too quickly, you can add a splash of chicken broth or water to adjust the consistency.
As the dish cooks, pay attention to how the chicken and veggies absorb the sauce. The chicken should remain tender, and the veggies should retain their slight crunch while becoming infused with the savory sauce. Taste the dish and adjust seasoning if needed—a pinch of salt, pepper, or a dash of soy sauce can enhance the overall flavor. The final result should be a well-combined, saucy mixture where the chicken, mushrooms, and veggies are evenly coated and glistening.
Finally, remove the skillet from the heat once the sauce has reached the desired thickness and the ingredients are thoroughly combined. Let the dish rest for a minute to allow the flavors to settle. This step ensures that the mushroom chicken is ready to serve with the perfect balance of savory, umami, and slightly sweet flavors, just like the Panda Express version. Serve immediately over steamed rice for an authentic restaurant-style experience.
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Frequently asked questions
The main ingredients include chicken breast, fresh mushrooms, bell peppers, onions, soy sauce, oyster sauce, garlic, ginger, cornstarch, chicken broth, and cooking oil.
Cut the chicken breast into bite-sized pieces, season with salt and pepper, and lightly coat with cornstarch for a crispy texture when cooked.
Button mushrooms or cremini mushrooms work best, but you can also use shiitake mushrooms for a richer flavor.
Combine soy sauce, oyster sauce, chicken broth, sugar, and a cornstarch slurry in a pan. Simmer until the sauce thickens and coats the chicken and vegetables.
Yes, you can prepare the ingredients and sauce in advance. Cook the dish just before serving to ensure the chicken and vegetables stay tender and the sauce remains glossy.
