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Homemade Panda Express Mushroom Chicken: Easy Homemade Takeout photo
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Panda Express Mushroom Chicken: Easy Homemade Takeout

This homemade Mushroom Chicken is a quick, flavorful takeout favorite! Tender chicken and crisp veggies come together in a delicious umami sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons minced garlic
  • 1 teaspoon finely grated fresh ginger
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 3/4- to 1-inch cubes
  • 1/4 cup cornstarch (for coating)
  • 1/4 cup sesame oil, divided use
  • 8 ounces mushrooms, sliced
  • 1 medium zucchini, sliced into half-moons

Instructions

  • In a mixing bowl, whisk together the chicken broth, soy sauce, seasoned rice vinegar, minced garlic, and grated ginger.
  • Add the cubed chicken thighs to the marinade, ensuring each piece is well-coated. Let it marinate for at least 15 minutes.
  • In a separate bowl, toss the marinated chicken pieces with 1/4 cup of cornstarch until evenly coated.
  • In a large skillet or wok, heat 2 tablespoons of sesame oil over medium-high heat. Add the coated chicken pieces and cook for about 5-7 minutes per side until golden brown.
  • Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 2 tablespoons of sesame oil and sauté the sliced mushrooms and zucchini for about 4-5 minutes.
  • Mix 3 tablespoons of cornstarch with 1/4 cup of water to create a slurry. Pour the marinade into the skillet, bring it to a simmer, and stir in the cornstarch slurry to thicken the sauce.
  • Return the cooked chicken to the skillet, tossing to coat it well with the sauce and vegetables. Cook for another minute to heat everything through.
  • Serve your homemade Panda Express Mushroom Chicken hot with steamed rice or noodles.

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Cutting board and knife

Notes

  • Prep the chicken and vegetables ahead of time for a quick meal.
  • Store leftovers in an airtight container for up to 3 days.
  • Adjust the soy sauce to taste for a less salty dish.