Panda Express Mushroom Chicken Copycat
Panda Express Mushroom Chicken Copycat
When craving the delicious flavors of Panda Express Mushroom Chicken but prefer to enjoy it in the comfort of your own home, this copycat recipe is the perfect solution. This dish combines tender chicken pieces with savory mushrooms in a flavorful sauce that is sure to satisfy your taste buds. Whether you are a fan of Panda Express or simply looking to try a new and exciting recipe, this Mushroom Chicken Copycat is a must-try.
One of the best things about making this dish at home is that you can customize it to your liking. You can adjust the level of spice, add extra vegetables, or even make it vegetarian by substituting the chicken with tofu. This versatility makes it a great option for family dinners or gatherings with friends.
Recipe Quick Facts
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy
Cuisine Type: Asian
Course: Main Dish
Dietary Labels: Dairy-Free
Why You’ll Love This Recipe
– The combination of tender chicken, earthy mushrooms, and savory sauce creates a delicious umami flavor profile.
– Quick and easy to make, perfect for busy weeknights when you want a satisfying meal.
– This recipe is adaptable to different dietary preferences and can be customized to suit your taste.
Ingredients
For the Chicken:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tablespoons cornstarch
– Salt and pepper to taste
For the Mushroom Sauce:
– 2 tablespoons vegetable oil
– 8 oz cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1 teaspoon fresh ginger, grated
– 1/4 cup soy sauce
– 1/4 cup chicken broth
– 1 tablespoon oyster sauce
– 1 teaspoon sugar
– 1 teaspoon sesame oil
– 2 teaspoons cornstarch mixed with 2 tablespoons water
Equipment Needed
– Large skillet
– Mixing bowls
– Cutting board and knife
– Spatula
Step-by-Step Instructions
1. In a bowl, season the chicken pieces with salt, pepper, and cornstarch. Toss to coat evenly.
2. In a skillet, heat oil over medium-high heat. Add the chicken and cook until browned on all sides. Remove from the skillet and set aside.
3. In the same skillet, add a little more oil if needed and sauté the mushrooms until they are golden brown.
4. Add garlic and ginger to the skillet and cook until fragrant. Return the chicken to the skillet.
5. In a separate bowl, mix soy sauce, chicken broth, oyster sauce, sugar, and sesame oil. Pour over the chicken and mushrooms.
6. Stir in the cornstarch slurry and cook until the sauce has thickened.
7. Serve the Mushroom Chicken hot over steamed rice.
Pro Tips for Success
– Make sure to brown the chicken well for added flavor in the dish.
– Adjust the amount of soy sauce and sugar to suit your taste preferences.
– For a vegetarian version, substitute the chicken with tofu or seitan.
Substitutions & Variations
– For a gluten-free version, use tamari instead of soy sauce.
– Add a splash of rice vinegar for a tangy twist to the sauce.
– Include your favorite vegetables like bell peppers or snow peas for added color and nutrients.
Storage & Make-Ahead Tips
– Store any leftovers in an airtight container in the refrigerator for up to 3 days.
– To reheat, gently warm the Mushroom Chicken in a skillet over low heat, adding a splash of water to prevent drying out.
Serving Suggestions
– Pair this dish with steamed jasmine rice and a side of stir-fried vegetables for a complete meal.
– Garnish with sliced green onions and a sprinkle of sesame seeds for a restaurant-style presentation.
Nutrition Information (Per Serving)
Calories: 320 | Protein: 25g | Carbohydrates: 15g | Fat: 18g | Fiber: 3g | Sugar: 5g | Sodium: 800mg
FAQ
1. Can I make this ahead?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator until ready to use.
2. Can I make this recipe vegetarian?
Absolutely, simply swap the chicken for your favorite meat alternative.
3. Can I use different types of mushrooms?
Certainly, feel free to experiment with different mushroom varieties for unique flavors.
4. How do I know when the chicken is cooked through?
The chicken is ready when it reaches an internal temperature of 165°F (74°C).
5. Can I freeze the Mushroom Chicken?
While it is best enjoyed fresh, you can freeze leftovers in an airtight container for up to 3 months.
6. How long will the Mushroom Chicken last in the fridge?
When stored properly, the dish can be kept in the refrigerator for up to 3 days.
Recipe Notes
Recreating the flavors of Panda Express Mushroom Chicken at home allows you to enjoy a restaurant-quality meal with the convenience of cooking in your own kitchen. Feel free to experiment with the ingredients and seasonings to make this dish your own signature recipe.
Panda Express Mushroom Chicken Copycat
Enjoy the delicious flavors of Panda Express Mushroom Chicken at home with this copycat recipe. Tender chicken pieces and savory mushrooms in a flavorful sauce create a umami-packed dish that is quick, easy, and customizable to suit various dietary preferences.
Ingredients
-
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
-
2 tablespoons cornstarch
-
Salt and pepper to taste
-
2 tablespoons vegetable oil
-
8 oz cremini mushrooms, sliced
-
3 cloves garlic, minced
-
1 teaspoon fresh ginger, grated
-
1/4 cup soy sauce
-
1/4 cup chicken broth
-
1 tablespoon oyster sauce
-
1 teaspoon sugar
-
1 teaspoon sesame oil
-
2 teaspoons cornstarch mixed with 2 tablespoons water
Directions
-
In a bowl, season the chicken pieces with salt, pepper, and cornstarch. Toss to coat evenly.
-
In a skillet, heat oil over medium-high heat. Add the chicken and cook until browned on all sides. Remove from the skillet and set aside.
-
In the same skillet, add a little more oil if needed and sauté the mushrooms until they are golden brown.
-
Add garlic and ginger to the skillet and cook until fragrant. Return the chicken to the skillet.
-
In a separate bowl, mix soy sauce, chicken broth, oyster sauce, sugar, and sesame oil. Pour over the chicken and mushrooms.
-
Stir in the cornstarch slurry and cook until the sauce has thickened.
-
Serve the Mushroom Chicken hot over steamed rice.
