Panda Express Mushroom Chicken Copycat Stir-Fry

Why You’ll Love This Recipe

• Fast weeknight stir-fry with tender, velvety chicken and crisp-tender veggies.
• Light, glossy ginger–garlic soy glaze that tastes like your favorite takeout, only fresher.
• Balanced textures: seared mushrooms, snappy zucchini, and juicy chicken.
• Pantry-friendly and flexible—make it mild or spicy, gluten-free, or swap veggies.

Grocery List

• Produce: 1 medium zucchini, 8 oz mushrooms, 2 green onions, 2 cloves garlic, 1 small knob fresh ginger
• Dairy: none
• Pantry: Low-sodium soy sauce, oyster sauce, rice vinegar, honey, low-sodium chicken broth, cornstarch, toasted sesame oil, neutral oil, white pepper, baking soda, red pepper flakes (optional)

Full Ingredients

Chicken and Marinade

• 1 lb (450 g) boneless, skinless chicken thighs, trimmed and thinly sliced
• 1 tbsp low-sodium soy sauce
• 1 tsp Shaoxing wine or dry sherry (optional but authentic)
• 1 tsp cornstarch
• 1/4 tsp baking soda
• 1/4 tsp ground white pepper
• 1 tsp neutral oil (peanut, canola, or avocado)

Ginger–Garlic Soy Glaze

• 3 tbsp low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp honey (or 2 tsp brown sugar, to taste)
• 1/2 cup (120 ml) low-sodium chicken broth
• 2 tsp cornstarch
• 1 tsp toasted sesame oil
• 1 tsp freshly grated ginger
• 2 cloves garlic, finely minced

Stir-Fry and Garnish

• 2 tbsp neutral oil, divided
• 8 oz (225 g) cremini or white mushrooms, sliced 1/4 inch
• 1 medium zucchini (about 10 oz/285 g), halved lengthwise and sliced 1/4-inch half-moons
• 2 green onions, cut into 1-inch pieces
• 1/4 tsp red pepper flakes (optional)
• Sesame seeds or extra sliced green onions for garnish (optional)

Step-by-Step Instructions

Step 1: Slice and marinate the chicken

Thinly slice the chicken thighs into bite-size pieces (about 1/4 inch thick). In a bowl, mix soy sauce, Shaoxing wine (if using), cornstarch, baking soda, white pepper, and 1 tsp oil. Add chicken and toss to coat well. Marinate for 15 minutes at room temperature while you prep the vegetables. The pinch of baking soda and cornstarch helps tenderize and velvet the chicken so it stays juicy.

Step 2: Make the ginger–garlic soy glaze

In a measuring cup or small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, chicken broth, cornstarch, sesame oil, ginger, and garlic until the cornstarch dissolves completely. Keep the sauce nearby; you will add it right at the end to glaze everything.

Step 3: Sear the mushrooms hot and fast

Heat a wok or 12-inch skillet over high heat until very hot (a drop of water should skitter and evaporate). Add 1 tbsp oil and swirl to coat. Add mushrooms in a single layer and cook undisturbed for 2–3 minutes until browned, then stir-fry 1 minute more until tender and any released moisture evaporates. Transfer mushrooms to a plate.

Step 4: Char the zucchini, keep it crisp-tender

Add 1/2 tbsp oil to the hot wok. Add zucchini and sear 1–2 minutes, stirring once or twice, until bright green with light char but still crisp-tender. Transfer to the plate with the mushrooms.

Step 5: Wok-sear the chicken in batches

Add the remaining 1/2 tbsp oil. Add half the marinated chicken in an even layer. Sear 1–2 minutes without moving to develop color, then stir-fry 1–2 minutes more until almost cooked through. Repeat with the remaining chicken if needed to avoid crowding. Cook until the thickest piece reaches 165°F. Return all chicken to the wok.

Step 6: Glaze, combine, and finish

Lower heat to medium-high. Stir the sauce to recombine and pour it around the sides of the wok. Add red pepper flakes if using. Toss constantly for 45–60 seconds until the sauce turns glossy and lightly thickened. Return mushrooms and zucchini; add green onions. Stir-fry 30–60 seconds to coat everything. Taste and adjust with a splash more soy or vinegar if desired. Serve hot with steamed rice.

Pro Tips

• Slice chicken thin and even so it cooks quickly and stays tender.
• That tiny 1/4 tsp baking soda in the marinade is key to tender, velvety chicken—do not overdo it.
• Sear vegetables separately to keep them crisp and prevent sogginess.
• Have your sauce whisked and ready; cornstarch thickens fast and can clump if you delay.
• Use very high heat and work in batches to avoid steaming; the wok should stay sizzling.

Variations

• Spicy: Add 1–2 tsp chili-garlic sauce or sambal with the glaze, or toss in dried red chiles with the chicken.
• Gluten-Free: Use gluten-free tamari and a gluten-free oyster sauce; check broth label.
• Swap-Ins: Chicken breast works (slice thin), or try snap peas or broccoli instead of zucchini.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat in a hot skillet 2–3 minutes with a splash of water to loosen the glaze. The sauce can be whisked up to 1 week ahead and refrigerated. Marinate chicken up to 12 hours in advance. Freezing is not ideal after cooking due to zucchini texture, but you can freeze the raw marinated chicken for up to 2 months; thaw overnight before cooking.

Nutrition (per serving)

Approximate: 340 calories; 27 g protein; 17 g fat; 16 g carbohydrates; 2 g fiber; 980 mg sodium.