Description
Copycat Panda Express mushroom chicken with tender chicken, baby bella mushrooms, and savory brown sauce. Restaurant-quality at home!
Ingredients
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- 1 lb boneless skinless chicken thighs, cut into chunks
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- 8 oz baby bella mushrooms, sliced (or white button mushrooms)
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- 4 cloves garlic, minced
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- 3 tbsp soy sauce
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- 2 tbsp oyster sauce
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- 1 tbsp dark soy sauce (or regular soy sauce plus ½ tsp molasses)
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- 1 tbsp rice wine or dry sherry
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- 1 tsp sugar
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- ½ cup chicken broth
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- 2 tsp cornstarch mixed with 2 tbsp water (slurry)
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- 2 tbsp vegetable oil (divided)
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- 2 green onions, sliced for garnish
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- Sesame seeds for garnish (optional)
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- Salt and pepper to taste
Instructions
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.
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.
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.
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
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.
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.
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.
Notes
- Chicken thighs stay more tender than breasts.
- Dark soy sauce adds authentic color – don’t skip it!
- Cook mushrooms until golden for best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese-American