Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Copycat Panda Express Mushroom Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 10 reviews

This Copycat Panda Express Mushroom Chicken recipe brings the classic flavors of the popular takeout dish right to your home kitchen. Tender chicken breast pieces are stir-fried with fresh mushrooms, zucchini, green peppers, and onions in a savory umami sauce made with Yondu Vegetable Umami, rice vinegar, and aromatic garlic and ginger. Coated lightly in cornstarch for a perfect golden texture and finished with optional sesame seeds and sliced green onions, this dish is a quick and delicious meal ideal for any weeknight.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For the Stir Fry

  • 2 cups chicken breast (cut into 1-inch cubes)
  • 8 ounces mushrooms (sliced)
  • 1 zucchini (cut into half moons)
  • 1 green pepper (sliced)
  • ½ white onion (chopped)

For the Sauce

  • 3 tablespoons Yondu Vegetable Umami
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 2 tablespoons cornstarch
  • ½ tablespoon fresh ginger (minced)
  • 3 tablespoons garlic (minced)

For Cooking

  • 2 tablespoons sesame oil
  • 1 tablespoon vegetable oil

Optional Garnish

  • Sesame seeds
  • Sliced green onions

Instructions

  1. Coat the Chicken: Add the cornstarch to a shallow dish or zip-top bag, then toss the chicken pieces until every piece is well coated. This will help create a light crust when cooking.
  2. Heat the Oils: Heat the vegetable and sesame oil in a large wok or skillet (at least 12 inches) over medium-high heat until hot but not smoking.
  3. Cook the Chicken: Add the chicken to the hot pan and cook, turning occasionally, until golden and cooked through, about 6-8 minutes. Once done, transfer the chicken to a plate and set aside.
  4. Sauté Vegetables: Add the chopped onion and sliced green pepper to the same pan. Cook for a few minutes until they begin to soften. Stir in the minced garlic and ginger and cook for another 2 minutes until fragrant.
  5. Add Zucchini and Mushrooms: Incorporate the zucchini and mushrooms into the pan and cook for a few more minutes, stirring occasionally to combine flavors.
  6. Return Chicken: Return the cooked chicken to the pan and stir everything together for about a minute to warm through.
  7. Make and Add Sauce: In a small bowl, combine the Yondu Vegetable Umami, rice vinegar, and sugar. Pour this sauce over everything in the pan.
  8. Simmer to Thicken: Let everything cook together for another minute or so, allowing the sauce to thicken and coat the chicken and vegetables beautifully.
  9. Serve: Serve immediately over cooked rice and top with optional sesame seeds and sliced green onions for garnish.

Notes

  • Yondu Vegetable Umami sauce is essential for the authentic umami flavor; if unavailable, a soy sauce-based substitute can be used.
  • Ensure chicken pieces are evenly coated with cornstarch to achieve a light and crispy texture.
  • Use a large wok or skillet to allow for sufficient stirring and even cooking of all ingredients.
  • Serve with steamed white or brown rice to complement the dish and soak up the savory sauce.
  • Adjust the amount of sugar in the sauce according to your preferred sweetness level.
  • For a gluten-free version, verify that Yondu Vegetable Umami sauce and any substitutes do not contain gluten.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stir-frying
  • Cuisine: Chinese-American

Find it online: https://dishiary.com/copycat-panda-express-mushroom-chicken-recipe/