This Panda Express-style mushroom chicken is one of those weekday victories that tastes like a restaurant meal but comes together in your own kitchen. I first created this version on a rainy evening when I craved something comforting but didn’t want to call for takeout. The balance of tender chicken, meaty mushrooms, bright zucchini, and crisp bell pepper in a glossy, lightly sweetened soy-based sauce immediately won over my family. The texture contrast—crispy-edged chicken pieces against silky mushrooms and a slightly crunchy pepper—keeps every bite interesting.

I discovered the technique of coating the chicken in a light dusting of cornstarch during a week when dinner needed to be both fast and impressive. That thin coating gives a slightly velvety mouthfeel to the chicken after it’s stir-fried and helps the sauce cling without turning gluey. We eat this with steamed white or jasmine rice, but a bowl of cauliflower rice or noodles also works beautifully. Because it’s quick, forgiving, and uses pantry staples like soy sauce and cornstarch, it became a repeat dish in our rotation almost immediately.

Ingredients

• Chicken (2 cups): Use boneless, skinless chicken breast cut into 1-inch cubes. Breasts stay lean and cook quickly; you can use thighs if you prefer juicier meat. Trim excess fat and pat dry for the best cornstarch adhesion.
• Mushrooms (8 ounces): Choose cremini or button mushrooms for a meaty bite. Slice thickly so they hold up in the pan and release umami without becoming waterlogged.
• Vegetables: One small zucchini (cut into half moons) and one green bell pepper (sliced). These add color, crunch, and a fresh counterpoint to the savory sauce.
• Coating: 2 tablespoons cornstarch to lightly coat the chicken—this yields a glossy finish and helps the sauce cling.
• Oils & aromatics: 2 tablespoons sesame oil (for flavor) and 1 tablespoon vegetable oil (or peanut oil) for high-heat cooking, plus 1/2 tablespoon fresh grated ginger and 3 tablespoons minced garlic for aroma.
• Sauce & seasoning: 3 tablespoons vegetable umami (or substitute mushroom soy sauce/vegetarian oyster sauce), 1 tablespoon rice vinegar, 2 teaspoons sugar, and about 1/4 to 1/3 cup soy sauce (use regular or low-sodium to taste).
• Garnish: Toasted sesame seeds and sliced green onions, optional but highly recommended for texture and brightness.

Instructions

Prep the protein: Trim and cut 2 cups of chicken breast into 1-inch cubes, then pat dry with paper towels. Place the chicken in a shallow dish or a sealable bag and toss with 2 tablespoons cornstarch until each piece has a light, even coating. This step ensures a slightly velvety exterior that helps the sauce adhere. Heat the pan: Use a wok or a skillet at least 12 inches across so everything can cook evenly without steaming. Heat 1 tablespoon vegetable oil over medium-high heat until shimmering; the pan should be hot enough that a small piece of chicken sizzles immediately. Cook the chicken: Add the coated chicken in a single layer, giving pieces a little space so they sear instead of steam. Cook about 6–8 minutes, turning so each side gets a light golden edge and the interior reaches 165°F (74°C). Work in batches if necessary to avoid overcrowding. Remove and set aside on a plate. Build the aromatics: Lower heat to medium-high, add 2 tablespoons sesame oil to the pan, then stir in 1/2 chopped white onion and 1 sliced green pepper. Sauté for 2–3 minutes until the onions soften. Add 3 tablespoons minced garlic and 1/2 tablespoon grated ginger and cook 1–2 minutes until fragrant—don’t let the garlic burn. Add vegetables: Toss in the sliced zucchini and 8 ounces of mushrooms. Stir-fry for 3–4 minutes until the zucchini begins to soften and the mushrooms release their juices. The mushrooms should be tender but not completely collapsed. Combine and finish: Return the cooked chicken to the pan and stir to combine. Mix 1/4–1/3 cup soy sauce (to taste) with 1 tablespoon rice vinegar and 2 teaspoons sugar in a small bowl, then pour into the skillet. Add 3 tablespoons vegetable umami (or a vegetarian mushroom-based sauce) and stir. Cook for another minute or so until the sauce heats through and slightly thickens, coating the chicken and vegetables. Garnish and serve: Transfer to a platter, sprinkle with toasted sesame seeds and sliced green onions if desired, and serve immediately over steamed rice for the classic experience.

Storage Tips

Let leftovers cool to room temperature no longer than two hours, then transfer to airtight containers and refrigerate for up to three days. For longer storage, freeze in portioned freezer-safe containers for up to two months; thaw overnight in the refrigerator before reheating. Reheat gently in a skillet over medium heat with a splash of water or a teaspoon of oil to revive the sauce and prevent sticking. Avoid microwaving from frozen for best texture—if you must, cover loosely and microwave at 70% power in 45-second bursts, stirring between bursts.

Ingredient Substitutions

If you don’t have vegetable umami, substitute 1 tablespoon of vegetarian oyster sauce or an extra tablespoon of soy sauce plus a teaspoon of mushroom powder. Swap chicken for firm tofu (press and pat dry, then coat in cornstarch and pan-fry) for a vegetarian version. Use tamari or gluten-free soy sauce to make the dish gluten-free, and replace sugar with a teaspoon of honey or a sugar substitute if you prefer. For oil, high-heat options like peanut or canola work well in place of vegetable oil.

Serving Suggestions

Serve this over jasmine or short-grain white rice for the classic experience, or try brown rice for a heartier option. It pairs well with a simple steamed vegetable like bok choy or a side of quick cucumber salad to cut through the richness. Garnish with toasted sesame seeds and chopped green onions for color and crunch. For a family-style meal, place the skillet in the center of the table so everyone can serve themselves.

Cultural Background

This dish is inspired by American-Chinese restaurant cooking: bold, comforting flavors adapted for broad appeal. Panda Express popularized versions of many quick stir-fry dishes, refining them for consistency across locations. Home cooks can replicate the flavor profile by focusing on high-heat technique, a balanced sauce (salty, sweet, and acidic), and quick-cooking vegetables that retain brightness.

Seasonal Adaptations

In summer, swap zucchini for thinly sliced summer squash and add snap peas for a crisp finish. In fall, try shiitake or oyster mushrooms for a deeper, earthier flavor, and finish with a drizzle of toasted sesame oil for warmth. Around the holidays, make a large batch and serve family-style with steamed greens and sticky rice to feed a crowd.

Meal Prep Tips

Cut and coat the chicken up to a day ahead and store it covered in the refrigerator. Pre-mix the sauce and store in a jar; when it’s time to cook, everything comes together in minutes. Pack rice and chicken-vegetable portions separately for lunches to keep textures optimal. Use shallow, airtight containers for quick chilling and even reheating later.

Every time I make this for friends, someone asks for the recipe. It’s simple to scale, forgiving in technique, and always a crowd-pleaser. Try it once and you’ll have a new weeknight staple on repeat.