Name: Panda Express Mushroom Chicken: Easy Homemade Takeout
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cupchicken broth; 1/4 cupsoy sauce; 2 tablespoonsseasoned rice vinegar; 2 teaspoonsminced garlic; 1 teaspoonfinely grated fresh ginger; 3 tablespoonscornstarch; 1/4 cupwater; 1 1/2 poundsboneless skinless chicken thighscut into 3/4- to 1-inch cubes; 1/4 cupcornstarch; 1/4 cupsesame oildivided use; 8 ouncesmushroomssliced; 1 mediumzucchinisliced into half-moons

Jump to Recipe

There’s a comfort in recreating a favorite takeout meal at home. This Panda Express Mushroom Chicken riff gives you the same savory, glossy sauce and tender bites of chicken, plus quick-cooking vegetables. It’s the kind of weeknight dinner that doesn’t ask for much time but delivers a lot of flavor.

I like this version because it’s predictable and forgiving. The sauce comes together in one pot, the chicken gets a light cornstarch coating for browning, and the vegetables add freshness without stealing the show. You can have it on the table in about 30 minutes once you’ve prepped.

Below I’ll walk you through the exact ingredients and the step-by-step method I use, then share practical tips, common mistakes and fixes, simple equipment notes, and ways to adapt the dish for your goals. No fluff—just the information you need to make a reliable dinner.

Ingredient List

1 cup chicken broth — base for the sauce; adds savory depth and helps thin the sauce before thickening.
1/4 cup soy sauce — provides salt and umami; use regular or low-sodium depending on preference.
2 tablespoons seasoned rice vinegar — brightens the sauce and balances the saltiness.
2 teaspoons minced garlic — aromatic backbone; stir in early for a fragrant sauce.
1 teaspoon finely grated fresh ginger — adds warmth and a clean bite; don’t skip it if you can help it.
3 tablespoons cornstarch — used to make the slurry that thickens the sauce.
1/4 cup water — mixed with cornstarch to form the slurry for thickening.
1 1/2 pounds boneless skinless chicken thighs (cut into 3/4- to 1-inch cubes) — thighs stay juicy and brown well; cut to uniform pieces for even cooking.
1/4 cup cornstarch — for coating the chicken so it sears to a glossy, slightly crisp finish.
1/4 cup sesame oil (divided use) — provides a nutty flavor and is used for searing chicken and stir-frying vegetables. Measure and divide as instructed.
8 ounces mushrooms (sliced) — give body and savory notes; brown them to concentrate flavor.
1 medium zucchini (sliced into half-moons) — quick-cooking vegetable that adds color and a light texture contrast.

Make (Panda Express Mushroom Chicken): A Simple Method

Make the sauce: In a medium saucepan combine 1 cup chicken broth, 1/4 cup soy sauce, 2 tablespoons seasoned rice vinegar, 2 teaspoons minced garlic, and 1 teaspoon grated fresh ginger. In a small bowl whisk together 3 tablespoons cornstarch and 1/4 cup water until smooth, then whisk the slurry into the saucepan. Cook over medium heat, whisking, until the sauce thickens and begins to bubble. Remove from heat and set aside.
Coat the chicken: Place 1 1/2 pounds boneless skinless chicken thighs (cut into 3/4- to 1-inch cubes) in a bowl. Add 1/4 cup cornstarch and toss to coat the chicken evenly, shaking off any excess.
Cook the chicken: Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat until hot. Add the coated chicken in a single layer without overcrowding the pan (work in batches if needed). Sear until browned on one side, flip, and continue cooking until the chicken is cooked through. Transfer the cooked chicken to a plate and set aside.
Cook the vegetables: Add the remaining 2 tablespoons sesame oil to the skillet and heat over medium-high. Add 8 ounces sliced mushrooms and stir-fry until they begin to brown, about 2 minutes. Add 1 medium zucchini sliced into half-moons and stir-fry until the zucchini is just tender, about 2 to 3 minutes.
Combine and finish: Return the cooked chicken to the skillet with the vegetables. Pour the reserved sauce over the chicken and vegetables and stir to coat. Cook 1 to 2 minutes more, until everything is hot and the sauce is bubbling.
Serve: Remove from heat and serve immediately (for example, over rice).

Why It’s My Go-To

This recipe hits three practical marks: fast, flexible, and forgiving. The sauce is made ahead on the stove and holds its flavor while you cook other components. Coating the chicken in cornstarch helps it develop a crust that stands up to the sauce, which keeps the meat from going soggy. Using thighs instead of breasts reduces the risk of dry chicken.

The vegetables require minimal cooking and add freshness, so you still get a balanced plate without a lot of fuss. If you want bulk, serve it over a bed of steamed rice, cauliflower rice, or even udon for a quick variation. The technique scales well: make more sauce and double the chicken if you want leftovers for lunches.

Allergy-Friendly Substitutes

Soy sauce — For soy allergy or gluten-free needs, use tamari (gluten-free) or a coconut aminos substitute. Expect a slightly different sweet-salty balance.
Sesame oil — If sesame is a concern, use neutral oil (like avocado or vegetable) for cooking, and leave out any finishing sesame oil flavor.
Chicken — For a vegetarian option, swap tofu (pressed, cubed, lightly coated in cornstarch) or tempeh; cook gently to avoid breaking.
Cornstarch — If corn is an issue, arrowroot powder can thicken sauces similarly; use it one-for-one for the slurry, but add it near the end because it can thin if overcooked.

Tools & Equipment Needed

Medium saucepan — to make and thicken the sauce.
Large skillet (preferably heavy-bottomed) — for searing chicken and stir-frying vegetables; a cast-iron or stainless pan works well.
Mixing bowls — one for the slurry and one to coat the chicken in cornstarch.
Whisk and spatula — a whisk for the sauce and a spatula or tongs to turn chicken.
Measuring spoons and cups — the sauce needs accurate liquid ratios to thicken properly.

Common Errors (and Fixes)

Overcrowding the pan when searing chicken — If you crowd the skillet, the chicken steams instead of browns. Fix: cook in batches so each piece has contact with the hot pan.
Slurry lumps — Adding dry cornstarch directly to hot liquid makes clumps. Fix: always whisk cornstarch into water first, then whisk that slurry into the sauce.
Soggy chicken after adding sauce — If the sauce goes on while the chicken hasn’t developed any crust, texture suffers. Fix: ensure chicken is browned and resting on a plate before returning it to the pan for a quick final coat.
Thin, weak sauce — Not enough cornstarch or undercooking the slurry keeps the sauce watery. Fix: cook the sauce until it thickens and bubbles; add a tiny extra 1/2 teaspoon cornstarch slurry if needed, mixed with water first.
Mushy vegetables — Overcooking zucchini turns it to mush. Fix: add zucchini after mushrooms have started to brown and stir-fry just until tender, 2 to 3 minutes as directed.

Fit It to Your Goals

Want faster? Prep the sauce ahead and store it in the fridge. When you’re ready to eat, reheat the sauce gently while you brown the chicken and cook the vegetables. This trims active time on a busy night.

Cooking for a crowd? Double the sauce and chicken, but cook chicken in batches. Keep finished batches in a warm oven (200–220°F / 95–105°C) on a sheet pan while the rest cooks; combine with vegetables and sauce at the end to serve hot.

Lower carbs or calories? Skip the rice and serve over cauliflower rice or a bed of steamed greens. Use less oil for cooking and choose low-sodium soy sauce to cut sodium.

Behind-the-Scenes Notes

I test this method because it balances speed and texture. Cornstarch is the unsung hero: it performs double duty as a light coating for the chicken and as the thickening agent for the sauce. Sesame oil gives a toasty finish, so splitting the oil between chicken and vegetables makes the flavor even throughout.

Mushrooms are often overlooked in takeout copies, but they contribute umami and soak up the sauce. Slicing them thinly encourages quicker browning. Zucchini softens fast and picks up flavor, but keep an eye on it—overcooked zucchini will collapse and dilute the plate’s texture.

Save It for Later

Leftovers store well. Cool to room temperature and place in an airtight container; refrigerate up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Avoid the microwave if you want to keep the chicken texture closer to fresh.

For freezing, separate sauce and chicken-vegetable mix if possible. Freeze up to 2 months. Thaw overnight in the fridge and reheat on the stove. If the sauce thickens during storage, whisk in a little hot water while reheating.

Common Questions

Can I use chicken breast instead of thighs?
Yes, but monitor cooking time closely. Breast cooks faster and can dry out; cut into uniform cubes and remove from heat as soon as the internal temperature reaches 165°F (74°C).

Can I make this gluten-free?
Swap soy sauce for tamari or a certified gluten-free alternative and confirm your rice vinegar and other packaged ingredients are gluten-free.

How do I make the sauce thicker or thinner?
To thicken, whisk a small extra amount of cornstarch with cold water and stir in, then cook until bubbling. To thin, add a splash of chicken broth and heat through.

Can I add more vegetables?
Yes—snap peas, bell peppers, or broccoli work well; add vegetables according to their required cook time so everything finishes together.

Before You Go

If you make this, try to brown the chicken properly and don’t rush the sauce. Those two steps make a big difference. Keep the ingredients list handy and follow the method in order—the process is straightforward and reliable. This recipe gives you a takeaway-style meal with better control over ingredients and timing.

Enjoy the balance of savory sauce, tender chicken, and quick vegetables. If you want, leave a note with any tweaks you tried—I love when readers make a recipe their own.

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