Michael Davis
Panda Express Chicken and Mushroom is a beloved dish known for its savory, slightly sweet sauce and tender chicken paired with earthy mushrooms. This popular Chinese-American recipe combines simple ingredients like chicken, shiitake mushrooms, and a flavorful sauce made with soy sauce, oyster sauce, and a hint of sugar. Perfect for a quick and satisfying meal, this dish can be easily recreated at home with minimal effort. Whether you're a fan of Panda Express or just looking to expand your culinary skills, mastering this recipe allows you to enjoy the familiar flavors of this restaurant favorite right in your own kitchen.
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What You'll Learn
- Ingredients Needed: Gather chicken, mushrooms, soy sauce, sherry, garlic, ginger, and cornstarch
- Marinate Chicken: Coat chicken pieces in soy sauce, sherry, and cornstarch for 15 minutes
- Stir-Fry Chicken: Cook marinated chicken in hot oil until golden and slightly crispy
- Sauté Mushrooms: Add mushrooms, garlic, and ginger; stir-fry until tender and fragrant
- Combine & Thicken: Mix chicken and mushrooms, add sauce, and simmer until glossy and thickened
Ingredients Needed: Gather chicken, mushrooms, soy sauce, sherry, garlic, ginger, and cornstarch
To recreate the savory, umami-rich flavors of Panda Express’s chicken and mushrooms, your pantry must begin with a carefully curated list of ingredients. Each component plays a distinct role in achieving the dish’s signature balance of sweet, salty, and savory notes. Start with chicken, preferably boneless and skinless thighs for their higher fat content, which ensures tenderness and flavor absorption. Pair this with mushrooms, ideally shiitake or cremini, for their meaty texture and earthy depth. These two proteins form the foundation of the dish, but it’s the soy sauce that acts as the backbone, providing saltiness and color. Use low-sodium soy sauce to control the dish’s saltiness, especially if you’re health-conscious. Sherry, a dry cooking wine, adds a subtle acidity and complexity, cutting through the richness of the sauce. If unavailable, dry sherry or a mix of apple juice and vinegar can substitute, though the flavor profile will slightly shift. Garlic and ginger, both aromatics, are non-negotiable; they infuse the dish with warmth and a fragrant base. Mince them finely to release their oils fully during cooking. Lastly, cornstarch is the unsung hero, thickening the sauce to a glossy, clingy consistency that coats each piece of chicken and mushroom perfectly. Without it, the dish risks being watery and lackluster.
Consider the proportions when gathering these ingredients. For a family-sized portion (4–6 servings), aim for 1.5 pounds of chicken, 8 ounces of mushrooms, 3 tablespoons of soy sauce, 2 tablespoons of sherry, 3 cloves of garlic, 1 tablespoon of grated ginger, and 2 teaspoons of cornstarch mixed with water to create a slurry. These measurements strike the right balance, ensuring no single flavor overpowers the others. If you’re cooking for fewer people, halve the quantities but maintain the ratios for consistency. A practical tip: prepare the cornstarch slurry in advance and keep it nearby, as it’s added toward the end of cooking to avoid over-thickening or clumping.
The interplay of these ingredients is both scientific and artistic. Soy sauce and sherry contribute to the Maillard reaction, enhancing the chicken’s browning and deepening its flavor. Garlic and ginger, when sautéed in oil, release volatile compounds that form the dish’s aromatic foundation. Mushrooms, with their natural glutamates, amplify the umami factor, making the dish crave-worthy. Cornstarch’s role is purely functional but critical—it transforms the liquid in the pan into a luscious sauce that ties everything together. This isn’t just a list of ingredients; it’s a blueprint for replicating a restaurant favorite in your own kitchen.
For those new to Asian cooking, sourcing these ingredients is straightforward. Most are pantry staples or readily available at grocery stores. Fresh ginger and garlic can be replaced with paste versions in a pinch, though fresh is always preferable for brightness. If you’re gluten-free, opt for tamari instead of soy sauce. Sherry, while traditional, can be omitted without sacrificing the dish entirely, though its absence will be noticeable. The key is to respect the ingredients’ roles while allowing room for personal adjustments.
In essence, gathering these ingredients is the first step in mastering Panda Express’s chicken and mushrooms. Each one contributes uniquely to the dish’s success, from the protein-rich chicken and mushrooms to the flavor-enhancing soy sauce, sherry, garlic, and ginger, and the texture-perfecting cornstarch. Approach this list not as a checklist but as a toolkit, where precision in measurement and quality in selection will elevate your dish from good to unforgettable.
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Marinate Chicken: Coat chicken pieces in soy sauce, sherry, and cornstarch for 15 minutes
Marinating chicken is a pivotal step in replicating the signature Panda Express Chicken and Mushroom dish, as it infuses the protein with depth and tenderness. For this recipe, combine 2 tablespoons of soy sauce, 1 tablespoon of dry sherry, and 1 teaspoon of cornstarch in a bowl, ensuring the mixture is smooth and free of lumps. Add 1 pound of bite-sized chicken pieces, tossing them gently to coat evenly. Let the chicken sit for exactly 15 minutes—no longer, as the acidity of the sherry and soy sauce can begin to break down the meat, compromising texture. This brief marination strikes a balance, allowing the flavors to penetrate without over-tenderizing.
The science behind this marinade is straightforward yet ingenious. Soy sauce provides umami and saltiness, while sherry adds a subtle sweetness and complexity. Cornstarch, often overlooked, serves a dual purpose: it thickens the marinade slightly, helping it cling to the chicken, and creates a delicate crust when cooked. This trio of ingredients mimics the flavor profile of Panda Express’s dishes, which often rely on a combination of savory, sweet, and textural contrasts. For best results, use low-sodium soy sauce to control salt levels and opt for a dry sherry rather than a cooking wine, as the latter can introduce unwanted bitterness.
A common mistake in this step is skipping the cornstarch, assuming it’s optional. Without it, the chicken lacks the slight chewiness and glossy finish characteristic of Panda Express’s stir-fries. Another pitfall is marinating for too long, which can turn the chicken mushy. If you’re short on time, 10 minutes will suffice, but 15 is ideal for maximum flavor absorption. For those with dietary restrictions, substitute soy sauce with tamari for a gluten-free option, and omit the sherry or replace it with chicken broth for an alcohol-free version.
This marination technique is not just about flavor—it’s about setting the stage for the entire dish. When the chicken hits the wok or skillet, the cornstarch helps it sear quickly, locking in juices while creating a lightly caramelized exterior. This contrasts beautifully with the tender mushrooms and glossy sauce added later in the recipe. Think of this step as the foundation of your dish: rushed or overlooked, and the final result will fall flat. Done right, it elevates the chicken from ordinary to unmistakably Panda Express.
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Stir-Fry Chicken: Cook marinated chicken in hot oil until golden and slightly crispy
Marinating chicken is the cornerstone of achieving the signature Panda Express flavor in their chicken and mushroom stir-fry. A simple yet effective marinade combines soy sauce, cornstarch, and a touch of baking soda. Soy sauce provides the salty, umami base, while cornstarch helps create a crispy exterior when cooked. Baking soda, used sparingly (about ¼ teaspoon per pound of chicken), tenderizes the meat and enhances browning. Let the chicken sit in this mixture for at least 15 minutes, though 30 minutes to an hour yields better results. This step is non-negotiable—it’s what sets the foundation for the dish’s texture and taste.
The cooking technique is equally crucial. Heat a wok or large skillet over high heat until it’s almost smoking—this ensures the chicken sears quickly without drying out. Add neutral oil with a high smoke point, like vegetable or canola oil, and swirl to coat the surface. Once the oil shimmers, add the marinated chicken in a single layer, avoiding overcrowding. Overcrowding lowers the pan’s temperature, leading to steaming instead of searing. Cook the chicken for 3–4 minutes per side, or until it’s golden brown and slightly crispy. The cornstarch in the marinade will help form a thin, crispy crust that contrasts beautifully with the tender interior.
While the chicken cooks, resist the urge to move it constantly. Let it sit undisturbed to allow the crust to form. This is where the magic happens—the Maillard reaction, a chemical process that creates complex, deep flavors and a rich color. Once the chicken is cooked through (internal temperature of 165°F), remove it from the pan and set it aside. This prevents overcooking while you prepare the rest of the dish, like sautéing mushrooms and onions in the same pan to absorb the flavorful chicken drippings.
A common mistake is rushing the process by using medium heat or not letting the oil get hot enough. High heat is essential for stir-frying, as it locks in moisture while creating a desirable texture. Another tip: pat the chicken dry before marinating to ensure the marinade adheres properly. Moisture on the surface dilutes the flavors and inhibits crisping. By mastering this step, you’ll replicate the Panda Express experience—tender, flavorful chicken with a satisfying crunch that elevates the entire dish.
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Sauté Mushrooms: Add mushrooms, garlic, and ginger; stir-fry until tender and fragrant
The foundation of Panda Express’s Chicken and Mushroom dish lies in the aromatic sauté of mushrooms, garlic, and ginger. This step is not just about cooking vegetables—it’s about building a flavor base that ties the entire dish together. The key to success here is timing and technique. Add sliced mushrooms to a hot wok or skillet preheated with oil, ensuring they sear rather than steam. This initial contact with high heat locks in their earthy flavor while achieving a slight caramelization, a crucial contrast to the softer chicken and sauce later added.
Garlic and ginger, the unsung heroes of this trio, transform the dish from ordinary to authentic. Mince the garlic finely and grate or julienne the ginger to maximize surface area, allowing their pungent, spicy notes to infuse the oil quickly. Add them after the mushrooms have developed a golden edge—typically after 2-3 minutes—to prevent burning. Stir-fry vigorously for 30 seconds to 1 minute, just until the garlic turns fragrant and the ginger releases its citrusy warmth. Overcooking these aromatics can turn them bitter, so monitor closely.
Texture matters as much as taste. The mushrooms should be tender but retain a slight bite, not mushy. This is achieved by using medium-high heat and avoiding overcrowding the pan, which can release excess moisture. Button or cremini mushrooms are ideal for their firm texture and ability to absorb flavors without disintegrating. If using shiitake, remove the stems first, as they remain tough even when cooked. Stir-frying in batches, if necessary, ensures each mushroom slice cooks evenly and maintains its shape.
Practical tips elevate this step from routine to remarkable. For a deeper umami profile, add a pinch of MSG or a splash of soy sauce during sautéing. If you prefer a milder ginger flavor, steep a small piece in the oil at the beginning, then remove it before adding the mushrooms. Always pat the mushrooms dry before cooking to prevent splattering and ensure proper browning. Finally, reserve a few minced garlic pieces to sprinkle as a garnish later, adding a fresh, sharp note to the finished dish.
Mastering this sauté is more than a step—it’s a lesson in balance. The mushrooms provide earthiness, the garlic adds sharpness, and the ginger brings warmth, creating a trifecta of flavors that set the stage for the chicken and sauce. Done right, this technique ensures every bite of Panda Express Chicken and Mushroom is as fragrant as it is flavorful, proving that even the simplest ingredients can steal the show.
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Combine & Thicken: Mix chicken and mushrooms, add sauce, and simmer until glossy and thickened
The final stage of crafting Panda Express-style chicken and mushrooms hinges on the transformative "Combine & Thicken" step. This is where disparate elements unite into a cohesive, restaurant-quality dish. Imagine the sizzle of tender chicken and earthy mushrooms merging with a glossy, clingy sauce—a symphony of flavors and textures achieved through precise technique.
Mastering the Simmer:
Think of simmering as a gentle dance between heat and time. Aim for a low, steady bubble, not a rolling boil. This allows the sauce to reduce gradually, intensifying its flavor and thickening naturally. Overzealous boiling can toughen the chicken and cause the sauce to separate. Patience is key; allow 8-10 minutes for the sauce to reach its ideal consistency, coating the chicken and mushrooms in a luscious sheen.
Sauce Secrets:
The sauce is the star here, and its success relies on a balanced blend of sweet, savory, and tangy notes. A classic Panda Express-inspired sauce combines soy sauce for umami, rice vinegar for brightness, sugar for sweetness, and cornstarch slurry for thickening. Whisk the cornstarch with water until smooth before adding it to the simmering sauce to prevent lumps. Adjust the sweetness and acidity to your taste, remembering that the sauce will concentrate as it reduces.
Texture Triumph:
The goal is a sauce that clings to the chicken and mushrooms, not a soupy pool at the bottom of the pan. The cornstarch slurry acts as a binding agent, creating a glossy coating that enhances both flavor and presentation. Don't be afraid to let the sauce simmer until it reaches a consistency that coats the back of a spoon. This visual cue ensures a perfectly thickened sauce that elevates the dish from ordinary to extraordinary.
Pro Tip:
For an extra layer of flavor and texture, add a sprinkle of toasted sesame seeds and chopped green onions just before serving. This simple garnish adds a nutty aroma and a pop of color, completing the Panda Express experience in your own kitchen.
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Frequently asked questions
The key ingredients include chicken breast, cremini or button mushrooms, soy sauce, oyster sauce, shaoxing wine (or dry sherry), cornstarch, garlic, ginger, green onions, sesame oil, and vegetable oil.
Cut the chicken breast into bite-sized pieces, then marinate it in a mixture of soy sauce, cornstarch, and a bit of water for about 15–20 minutes to tenderize and add flavor.
Sauté the mushrooms in a hot wok or skillet with a bit of oil until they are golden brown and slightly softened. Set them aside and cook the chicken separately before combining both in the final sauce.
Combine soy sauce, oyster sauce, shaoxing wine (or dry sherry), minced garlic, ginger, and a bit of sugar in a bowl. Pour the sauce into the wok with the cooked chicken and mushrooms, and stir until thickened and glossy. Finish with chopped green onions and a drizzle of sesame oil.
