Panda Express Mushroom Chicken Recipe

I don’t always want to order takeout when I’m craving a restaurant-quality meal. This *panda express mushroom chicken recipe* has long been a favorite for family dinners, but why wait for delivery when you can make a better version at home in less time?

We’ve captured the signature savory flavor profile with a secret ingredient—smoky black garlic—that adds incredible depth to the simple glaze. This recipe focuses on quick stir-frying techniques to keep the chicken tender and the vegetables perfectly crisp, just like a restaurant-quality dish. Get ready for a weeknight meal that’s faster than delivery, made with wholesome ingredients, and guaranteed to be a new family favorite. The secret is in the layering of flavor, from the chicken marinade to the quick-thickening black garlic sauce.

Ingredients

• For the Chicken Marinade: Boneless, skinless chicken thighs (1.3 lbs or 600g total weight), cut into uniform 3 cm (1.2 inch) pieces. Use chicken thighs for maximum tenderness and flavor, as they hold up better to high-heat stir-frying than chicken breasts. Toss with 15 ml (1 tablespoon) coconut aminos (or gluten-free soy sauce), 5 ml (1 teaspoon) cornstarch, and 2.5 ml (1/2 teaspoon) freshly ground black pepper.
• The Glaze Components: Vegetable broth (60 ml or 1/4 cup), coconut aminos (45 ml or 3 tablespoons), rice vinegar (15 ml or 1 tablespoon), maple syrup (15 ml or 1 tablespoon), grated fresh ginger (5 ml or 1 teaspoon), and white pepper (2.5 ml or 1/2 teaspoon). Whisk these together to form the base of the savory, sweet, and tangy glaze before cooking. The maple syrup adds a subtle sweetness to balance the umami of the black garlic and coconut aminos.
• The Aromatics: Black garlic (3 cloves), peeled and finely minced; fresh chives (15 g or 0.5 oz), finely sliced for garnish; toasted sesame seeds (5 g or 0.2 oz) for garnish. Black garlic is a key ingredient here; it provides a deep, smoky, umami flavor that is milder than raw garlic and crucial for this copycat recipe’s depth. If black garlic is unavailable, substitute with 1 clove of regular garlic and a pinch of smoked paprika for a similar effect, though the flavor of this *panda express mushroom chicken recipe* will differ slightly.
• The Vegetables: Cremini mushrooms (8 oz or 225 g), quartered; medium zucchini (200 g or 7 oz), halved lengthwise and sliced into 1 cm (0.4 inch) half-moons. Cremini mushrooms add a deep, earthy flavor and hearty texture when properly browned. Zucchini adds a pop of green color and a tender-crisp element that complements the chicken and mushrooms.
• For Cooking and Thickening: Neutral cooking oil (45 ml or 3 tablespoons), divided; cornstarch slurry (15 ml/1 tablespoon cornstarch mixed with 30 ml/2 tablespoons cold water); toasted sesame oil (5 ml or 1 teaspoon). Use a high-smoke point oil like canola, grapeseed, or avocado oil for stir-frying at high heat without burning. The cornstarch slurry is essential for thickening the sauce quickly and giving it a glossy finish.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with the 15 ml (1 tablespoon) coconut aminos, 5 ml (1 teaspoon) cornstarch, and 2.5 ml (1/2 teaspoon) black pepper. Toss gently to ensure every piece is evenly coated; this step is critical for developing a velvety texture on the chicken and preventing dryness. Allow the chicken to marinate at room temperature for at least 15 minutes while you prepare the vegetables and glaze components.
2. Prepare the Smoky Black Garlic Glaze: In a small bowl, combine the finely minced black garlic, vegetable broth, 45 ml (3 tablespoons) coconut aminos, rice vinegar, maple syrup, grated ginger, and white pepper. Whisk until everything is fully incorporated and set aside; do not add the cornstarch slurry yet. This allows you to work quickly once the vegetables and chicken are cooked.
3. Sear the Chicken: Heat 15 ml (1 tablespoon) of neutral cooking oil in a large wok or skillet over high heat until shimmering hot. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan; sear for 2-3 minutes per side until deeply golden brown and cooked through. Remove the chicken from the pan and set aside on a plate; work in batches if necessary to avoid steaming the chicken. This quick and easy stir-fry method ensures the *panda express mushroom chicken recipe* is ready in minutes, making it perfect for busy weeknights.
4. Brown the Mushrooms: Add another 15 ml (1 tablespoon) of neutral cooking oil to the same wok over high heat. Add the quartered mushrooms and stir-fry for 4-5 minutes until they are deeply browned and have released their moisture. Remove the mushrooms from the pan and set aside with the chicken.
5. Cook the Zucchini: Add the final 15 ml (1 tablespoon) of neutral cooking oil to the wok. Add the sliced zucchini and stir-fry for 2-3 minutes until tender-crisp. The zucchini should retain a slight bite, so avoid overcooking, then remove and add to the plate with the chicken and mushrooms. This is essential for achieving the best texture in this *panda express mushroom chicken recipe*. When I make this, I prefer my zucchini to still have some crispness, so I time it carefully in step 5; overcooked zucchini can turn mushy quickly.
6. Thicken the Glaze: Reduce the heat to medium and pour the prepared glaze mixture into the hot wok, bringing it to a gentle simmer while stirring constantly. Gradually whisk in the prepared cornstarch slurry (1 part cornstarch to 2 parts cold water) until the sauce thickens to a glossy, syrupy consistency, about 1-2 minutes. If the sauce gets too thick, add a tablespoon of vegetable broth; if too thin, mix a little more slurry and whisk in.
7. Combine and Finish: Return the cooked chicken, mushrooms, and zucchini to the wok. Toss gently to coat all the ingredients evenly with the glaze. Remove from heat and stir in the toasted sesame oil to add a final aromatic note to our *panda express mushroom chicken recipe*.
8. Plate and Garnish: Transfer the finished mushroom chicken to a shallow bowl and sprinkle generously with fresh chives and toasted sesame seeds for contrasting color and texture. Serve immediately over steamed rice or cauliflower rice for a quick and satisfying meal. This family-friendly *panda express mushroom chicken recipe* comes together easily and tastes better than takeout.

Serving Suggestions for the Full Takeout Experience

Steamed Jasmine Rice: The ideal companion to soak up every drop of the black garlic glaze. Start the rice cooker while you’re prepping the ingredients to have it ready at the same time as the stir-fry. Quick Side Salad: Pair this rich dish with a simple, fresh salad. Toss mixed greens with a light rice vinegar vinaigrette or a carrot-ginger dressing for balance. Make it a Combo Meal: To truly replicate the Panda Express experience, serve alongside another easy copycat dish like SweetFire Chicken Breast or Cream Cheese Rangoon (wontons).

FAQs (Frequently Asked Questions)

What is black garlic, and where can I buy it?

Black garlic is regular garlic that has been aged and fermented for several weeks, resulting in a dark color and a sweet, smoky, umami flavor. It’s significantly milder than fresh garlic. You can find it online or in specialty grocery stores, though it’s becoming more common in standard supermarkets near the fresh garlic.

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast, but ensure you cut it into small, uniform pieces (about 1 inch) to ensure quick cooking. Chicken breast cooks faster than thighs, so monitor carefully to avoid overcooking and dryness. This easy panda express mushroom chicken recipe works best with thighs for a more tender result.

How do I make this recipe completely gluten-free?

This recipe is already written to be gluten-free, using coconut aminos as a replacement for traditional soy sauce. Coconut aminos have a similar savory flavor profile without the gluten or soy. Always double-check ingredient labels for certified gluten-free products if necessary.

Can I add other vegetables to this stir-fry?

Yes, this recipe is flexible. Bell peppers (red or green) and snap peas are excellent additions that cook quickly. Add them to the wok in step 5, cooking until tender-crisp, before returning the chicken and mushrooms.

How can I make this ahead of time for meal prep?

To keep the texture best, prepare the chicken and sauce separately. Sear the chicken and cook the vegetables; then store them in an airtight container for up to 3 days. When ready to serve, reheat the chicken and vegetables in a pan, quickly make the glaze, and toss to combine for the best result on this quick panda express mushroom chicken recipe.

Why did my sauce turn out too thin?

This usually happens if you haven’t brought the cornstarch slurry to a full boil after adding it. The starch molecules need high heat to swell and thicken properly. To fix it, remove the chicken and vegetables, bring the sauce back to a vigorous simmer, and add a little extra slurry (mixed separately) while whisking. I find that making sure the mixture comes to a full simmer before adding the slurry helps ensure a perfect glaze for this easy panda express mushroom chicken recipe.

Conclusion

This easy panda express mushroom chicken recipe proves that you don’t need to sacrifice flavor or convenience to enjoy a homemade meal. By using simple techniques and a flavorful twist like black garlic, you can create a satisfying, family-friendly meal that rivals your favorite takeout spot. If you loved this recipe, share it on Pinterest and try it for dinner this week—you won’t be disappointed!

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