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Panda Express Mushroom Chicken in a creamy glossy sauce with golden edges and fresh herbs

Panda Express Mushroom Chicken

Tender chicken pieces stir-fried with fresh mushrooms in a savory soy-based sauce that perfectly recreates the popular Panda Express favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 8 oz baby bella mushrooms sliced
  • 3 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 2 green onions chopped
  • 1/4 cup chicken broth
  • 1/2 teaspoon black pepper

Method
 

  1. Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat.
  2. Add chicken pieces and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.
  3. Add remaining oil to the same pan and sauté mushrooms for 3-4 minutes until they release their moisture.
  4. Add garlic and ginger to the mushrooms and cook for 30 seconds until fragrant.
  5. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and chicken broth until smooth.
  6. Return chicken to the pan and pour the sauce mixture over everything, stirring constantly.
  7. Cook for 2-3 minutes until sauce thickens and coats the chicken and mushrooms.
  8. Remove from heat, drizzle with sesame oil, and garnish with chopped green onions before serving.

Notes

For best results, use chicken thighs instead of breasts for more tender meat. You can substitute button mushrooms or shiitake mushrooms if baby bellas aren't available. Serve over steamed rice or chow mein noodles. Leftovers keep in the refrigerator for up to 3 days.