Panda Express Mushroom Chicken

Panda Express Mushroom Chicken is the ultimate copycat recipe that brings the beloved restaurant favorite straight to your home kitchen with even better flavor! This savory dish features tender chicken thighs and meaty baby bella mushrooms bathed in a rich brown sauce loaded with garlic and soy that’s so addictive you’ll be scraping the plate clean.

Why You’ll Love This Recipe

• Tastes better than Panda Express with fresher ingredients
• Ready in 25 minutes—faster than delivery
• Costs less than half the price of takeout
• Rich, savory brown sauce with deep umami flavor
• Chicken thighs stay incredibly tender and juicy

Equipment Needed

• Large wok or 12-inch skillet
• Sharp knife and cutting board
• Small mixing bowl
• Wooden spoon or spatula
• Measuring spoons and cups

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Ingredients You’ll Need

• 1 lb boneless skinless chicken thighs, cut into chunks
• 8 oz baby bella mushrooms, sliced (or white button mushrooms)
• 4 cloves garlic, minced
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce (or regular soy sauce plus ½ tsp molasses)
• 1 tbsp rice wine or dry sherry
• 1 tsp sugar
• ½ cup chicken broth
• 2 tsp cornstarch mixed with 2 tbsp water (slurry)
• 2 tbsp vegetable oil (divided)
• 2 green onions, sliced for garnish
• Sesame seeds for garnish (optional)
• Salt and pepper to taste

Ingredient Notes

Chicken Thighs: This is the secret to juicy, tender chicken that stays moist even if slightly overcooked. Thighs have more fat and flavor than breasts. Cut into bite-sized chunks, about 1.5 inches each.

Baby Bella Mushrooms: Also called cremini mushrooms, these have more flavor than white button mushrooms. Slice them about ¼-inch thick so they cook evenly and develop that beautiful golden color.

Dark Soy Sauce: This is what gives the authentic color and rich flavor to Panda Express mushroom chicken! It’s thicker, slightly sweet, and darker than regular soy sauce. Find it in Asian markets or make a substitute by adding a tiny bit of molasses to regular soy sauce.

Oyster Sauce: Essential for that deep, savory umami flavor. Don’t skip this—it’s what makes it taste like restaurant quality!

Chicken Broth: Adds depth and helps create enough sauce to coat everything beautifully. Low-sodium is best so you can control the salt level.

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Cut the chicken thighs into bite-sized chunks, about 1 to 1.5 inches each. Season lightly with salt and pepper. Slice the mushrooms evenly, about ¼-inch thick. Mince the garlic finely and slice the green onions, keeping the white and green parts separate.

Step 2: Brown the Chicken

Heat 1 tablespoon of vegetable oil in your wok or large skillet over high heat until it shimmers. Add the seasoned chicken chunks in a single layer. Cook for 3-4 minutes without moving them to develop a golden crust on the bottom, then flip and cook another 3-4 minutes until golden brown all over and cooked through. Remove to a plate and set aside.

Step 3: Cook the Mushrooms

Add the remaining tablespoon of oil to the same hot pan. Immediately add the sliced mushrooms and spread them in an even layer. Let them cook undisturbed for 2-3 minutes until they start releasing their moisture and getting golden brown on the bottom. Then stir and continue cooking for another 2-3 minutes until the mushrooms are tender, golden, and most of their liquid has evaporated.

Step 4: Add the Garlic

Create a small well in the center of the mushrooms and add the minced garlic. Cook for about 30 seconds, stirring constantly, until the garlic becomes incredibly fragrant and starts to sizzle. Be careful not to burn it

Step 5: Return Chicken and Add Sauce

Add the browned chicken back to the pan with the mushrooms and garlic. In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, rice wine, sugar, and chicken broth. Pour this sauce mixture over the chicken and mushrooms in the pan.

Stir everything together and bring to a bubbling simmer. Let it cook for 2-3 minutes so all those flavors meld together and the chicken absorbs the sauce.

Step 6: Thicken the Sauce

Give your cornstarch slurry a quick stir to recombine it (the cornstarch settles), then slowly drizzle it into the pan while stirring continuously. The sauce will transform before your eyes from thin and watery to thick, glossy, and beautiful in just 1-2 minutes.

Step 7: Garnish and Serve

Remove from heat and stir in the sliced green onions (save a few for garnish). Transfer to a serving dish and garnish with the remaining green onions and sesame seeds if using. Serve immediately over steamed white rice while everything is hot and the sauce is perfectly glossy.

Pro Tips & Cooking Hacks

• Don’t move chicken while browning—let it develop a golden crust for maximum flavor
• Cook mushrooms until golden and most liquid evaporates—this intensifies their flavor
• Dark soy sauce is KEY for authentic color and flavor—don’t skip it!
• Use chicken thighs, not breasts—they stay juicier and more tender
• Stir cornstarch slurry right before adding or it separates

Tips & Variations

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. Microwave reheating works but may make the chicken rubbery.

Make-Ahead: You can prep all ingredients (cut chicken, slice mushrooms, mix sauce) up to a day ahead. Store everything separately in the fridge, then cook when ready. The active cooking time is only 15 minutes.

Extra Vegetables: Add sliced bell peppers, snap peas, or water chestnuts for more variety and nutrition. Just adjust cooking times based on how long each vegetable needs.

Serving Suggestions

Serve this over fluffy steamed jasmine rice or fried rice to soak up all that incredible sauce. Pair it with steamed broccoli, vegetable spring rolls, or crab rangoon for a complete Panda Express-style meal at home. Egg drop soup or hot and sour soup makes a perfect starter. For dessert, fortune cookies or almond cookies add that authentic touch.

Common Mistakes

• Using chicken breast instead of thighs—results in dry, tough chicken
• Not cooking mushrooms long enough—they stay rubbery and waterlogged
• Skipping dark soy sauce—you lose that authentic color and depth of flavor
• Adding cornstarch slurry when sauce isn’t bubbling—it won’t thicken properly

What to Serve With Panda Express Mushroom Chicken

Create your own Panda Express feast by pairing this with orange chicken, string bean chicken breast, or Beijing beef. Serve over white rice or chow mein noodles with a side of vegetable egg rolls. Add some steamed vegetables with garlic sauce or super greens for balance. Wonton soup or potstickers make excellent starters for a complete Chinese dinner experience.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

You can, but thighs are much better! They stay juicier and more tender. If using breasts, be extra careful not to overcook them or they’ll be dry.

What if I can’t find dark soy sauce?

Mix regular soy sauce with a tiny bit of molasses (about ½ teaspoon) to replicate the color and slight sweetness. You can also use mushroom-flavored dark soy sauce from Asian markets.

Can I use different mushrooms?

Yes! Shiitake mushrooms add amazing flavor, or use a mix of different mushrooms. White button mushrooms work fine but have milder flavor than baby bellas.

Is this dish spicy?

No, the original is mild and savory. For heat, add red pepper flakes, sriracha, or sliced fresh chilies to taste.

Why is my sauce too thin?

Make sure your sauce is at a full boil when you add the cornstarch slurry. Also, the slurry needs to cook for 1-2 minutes to fully activate and thicken. If still too thin, make a little more slurry and add it.

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