Copycat Panda Express Zucchini & Mushroom Chicken Recipe

Copycat Panda Express Zucchini & Mushroom Chicken Recipe

How To Make Copycat Panda Express Zucchini & Mushroom Chicken

Satisfy your cravings for Chinese takeouts with homemade version mushroom chicken. It’s made with sauteed veggies in thick soy ginger garlic sauce.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 1lbchicken breasts,boneless skinless, cut into thin bite-sized slices
  • 3tbspcornstarch
  • 1tbspcanola oil
  • 1tbspsesame oil
  • 8ozwhite mushrooms,sliced
  • mediumzucchini,cut in half lengthwise, then in ½-inch slices
  • ¼cupsoy sauce
  • 1tbsprice wine vinegar
  • 2tspsugar
  • 3garlic cloves,minced
  • tspginger,minced or ½ teaspoon ground ginger
  • sesame seeds,for garnish


  1. Toss the chicken with cornstarch.

  2. Heat the canola and sesame oil in the pan.

  3. Add chicken and cook on medium-high for about 2 to 3 minutes on each side until browned on both sides.

  4. Remove chicken from the pan, and turn the heat up to high.

  5. Add in the mushrooms and zucchini and cook until they start to brown.

  6. Add the garlic and ginger and cook or stir for 30 seconds.

  7. Cook for another 2 to 3 minutes for vegetables to soften a little.

  8. Add the chicken back in and stir to coat.

  9. Add in the soy sauce, sugar, and rice wine vinegar and stir to coat.

  10. Serve with brown rice.


  • Calories: 325.47kcal
  • Fat: 17.93g
  • Saturated Fat: 3.86g
  • Trans Fat: 0.13g
  • Monounsaturated Fat: 7.92g
  • Polyunsaturated Fat: 4.83g
  • Carbohydrates: 13.46g
  • Fiber: 1.56g
  • Sugar: 5.16g
  • Protein: 27.76g
  • Cholesterol: 72.57mg
  • Sodium: 956.78mg
  • Calcium: 35.83mg
  • Potassium: 705.45mg
  • Iron: 1.70mg
  • Vitamin A: 34.57µg
  • Vitamin C: 15.11mg
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