panda express chicken and mushroom recipe

The Best panda express chicken and mushroom recipe

Oh, this chicken and mushroom recipe from Panda Express is one of those simple, foolproof dishes that just makes everything better. I’ve been making it for years—ever since my kids were little and they’d beg for something quick but still tasty after school. It’s that kind of meal that doesn’t take forever, but it still feels like a real home-cooked effort, even if you’re just whipping it up in 20 minutes. The way the chicken gets crispy on the outside while staying juicy inside? That’s the kind of balance I love. My kids swear by it—my son, especially, will eat it straight from the pan if I let him, and my daughter will always ask for extra mushrooms. It’s not just a meal; it’s a comfort in a bowl.

I also love how this recipe is so versatile. You can serve it for a casual weeknight dinner, a quick lunch for the kids, or even a light dinner for the whole family. It’s the kind of dish that doesn’t need fancy plating or extra effort, but it still looks and tastes like something special. Plus, the mushrooms add a nice hearty texture without being heavy, and the sauce is just sweet enough to balance everything out without overpowering. My husband and I both agree—it’s one of those recipes that feels like a win no matter how you slice it. And honestly, it’s a great way to sneak in some veggies if you’re trying to make sure everyone’s getting their nutrients. The mushrooms are packed with fiber and vitamins, and the chicken gives you a lean protein source that’s easy to digest. It’s not just filling; it’s actually good for you. That’s what makes it my go-to pick when I need something quick, flavorful, and smart.

Panda Express-Style Garlic Butter Chicken and Mushrooms

4.8 from 1385 votes

A flavorful dish featuring tender chicken coated in a savory garlic butter sauce paired with sautéed mushrooms. Inspired by Panda Express’s signature flavors, this recipe delivers a rich, aromatic meal perfect for a quick weeknight dinner.

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Prep Time15 mins

Cook Time25 mins

Resting Time0 mins

Total Time40 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 tbsp cornstarch
• 1 tbsp salt
• ½ tsp black pepper
• 1 tsp garlic powder

For the Garlic Butter Sauce

• 3 tbsp butter
• 4 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• ½ tsp red pepper flakes (optional)
• 1 tbsp lemon juice
• 1 cup chicken broth

For the Mushrooms

• 1 lb mushrooms, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt and pepper to taste

👨‍🍳Directions

1. 1 Preheat a large skillet or wok over medium-high heat. Season chicken with cornstarch, salt, pepper, and garlic powder. In a shallow bowl, mix sauce ingredients (except broth) and set aside.
2. 2 In the same skillet, cook chicken for 5–6 minutes per side until golden and cooked through. Remove chicken and set aside.
3. 3 In the same skillet, melt butter over medium heat. Add sliced mushrooms and sauté for 4–5 minutes until golden. Add minced garlic and cook for another 30 seconds. Season with salt and pepper.
4. 4 In a separate pan, melt butter over medium heat. Add minced garlic and cook for 30 seconds. Pour in soy sauce, Worcestershire sauce, red pepper flakes, and lemon juice. Stir in chicken broth and bring to a simmer. Reduce heat to low and let it thicken slightly.
5. 5 Return chicken to the skillet with the sauce, coating it evenly. If desired, transfer chicken and mushrooms to an oven-safe dish and bake at 375°F (190°C) for 5–7 minutes to warm through.

🔧Equipment

• Large skillet or wok
• Mixing bowls
• Knife and cutting board
• Measuring spoons
• Wooden spoon
• Oven-safe baking dish (optional, for optional baking step)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 12❤️Cholesterol: 85🧂Sodium: 850🌾Total Carbs: 12🥦Dietary Fiber: 2🍬Sugars: 4🥩Protein: 45

📝Notes

For extra crispiness, pan-fry the chicken until well-browned.,Substitute mushrooms with bell peppers or zucchini if preferred.,Adjust spice level by adding or reducing red pepper flakes.,Serve with steamed rice or a side salad for a complete meal.

This Panda Express-style chicken and mushroom recipe is always a crowd-pleaser because it’s simple yet packed with flavor—perfect for when you need something fast and satisfying without the fuss. It’s especially great for family gatherings because it’s easy to scale up, keeps well in the fridge for a few days, and tastes even better the next day after flavors meld together. Plus, it’s a no-stress option that lets everyone enjoy a familiar taste they’ll love without any extra cleanup.

❓ Frequently Asked Questions About Panda Express-Style Garlic Butter Chicken and Mushrooms

1. What are the key ingredients required for making Panda Express-style Chicken and Mushroom?

To make a Panda Express-style Chicken and Mushroom dish, you’ll need the following key ingredients: – 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces – 12 oz mushrooms (cremini or white), sliced thinly – 1 large onion, finely chopped – 3 cloves garlic, minced – 1 bell pepper (any color), diced – 1 cup green onions, sliced – 1 cup chicken broth – 1/2 cup soy sauce (or tamari for gluten-free) – 1/4 cup oyster sauce – 1 tbsp hoisin sauce – 1 tbsp cornstarch mixed with 2 tbsp water (slurry) – 2 tbsp vegetable oil (for cooking) – 1 tsp black pepper – 1 tsp salt (adjust to taste) – 1/2 tsp white pepper (optional, for extra flavor) – 1/2 cup frozen peas (optional, for added texture)

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2. How do I prepare the chicken and mushrooms to ensure they cook evenly and retain moisture?

For even cooking and moisture retention: – Cut the chicken into bite-sized pieces and pat them dry with a paper towel before cooking to prevent steaming instead of browning. – Preheat your pan on medium-high heat and use a non-stick or well-seasoned cast-iron skillet to ensure even heat distribution. – Sear the chicken first: Cook the chicken pieces in batches for 3-4 minutes per side until they’re lightly browned and cooked through (165°F/74°C internal temperature). Remove and set aside. – Sauté mushrooms and veggies: In the same pan, add a bit more oil if needed, then cook the sliced mushrooms and onions until they release their moisture and soften (about 4-5 minutes). Add the diced bell pepper and garlic, cooking for another 2-3 minutes until fragrant. – Deglaze the pan: Pour in the chicken broth, scraping up any browned bits from the bottom for extra flavor. Stir in the soy sauce, hoisin sauce, and oyster sauce. – Recombine chicken: Return the chicken to the pan and add the cornstarch slurry to thicken the sauce slightly. Simmer for 3-4 minutes until the sauce coats the chicken evenly.

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3. Why does my dish taste bland or lack depth of flavor, even after adding all the sauces?

If your dish lacks depth, check these common mistakes and fixes: – Underseasoning: Taste your sauce before adding the cornstarch slurry. Adjust salt and pepper gradually—savory flavors like soy sauce and oyster sauce should be prominent. If using a mix, ensure you’re not missing any key ingredients (e.g., check if hoisin or oyster sauce are balanced). – Not balancing sweet/savory: Panda Express dishes rely on a sweet-savory-spicy harmony. If your sauce is too bland, add a pinch of sugar (½ tsp) or a dash of sesame oil to enhance richness. A tiny bit of sriracha or chili flakes can add heat if you prefer a kick. – Overcooking the chicken: Raw or undercooked chicken can make the dish taste mushy or bland. Ensure it’s fully cooked (165°F/74°C) and not overdone. – Using low-quality ingredients: Cheap soy sauce or oyster sauce can taste flat. Opt for high-quality brands like Lee Kum Kee or Kikkoman for better flavor. – Missing aromatics: If garlic or onions weren’t cooked long enough, they won’t contribute enough depth. Sauté them until fragrant (about 1 minute for garlic, 3-4 for onions). – Sauce too thin: If the sauce is watery, simmer it longer without adding more liquid. A thick, glossy coating is key for authenticity.

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4. Can I make this dish ahead of time, and how should I store and reheat it?

Yes, you can prep components ahead of time, but the sauce and final dish should be eaten fresh for best flavor: – Prep chicken and mushrooms separately: – Cook the chicken as directed, cool, and store in an airtight container in the fridge for up to 2 days. – Sauté mushrooms and veggies separately, cool, and refrigerate for up to 1 day. – Make the sauce ahead: Combine soy sauce, oyster sauce, hoisin, cornstarch slurry, and broth in a bowl. Taste and adjust seasoning before adding to the chicken. Store in the fridge for up to 1 day. – Assemble and reheat: – Reheat the chicken and mushrooms separately in a pan with a little oil until hot (about 2-3 minutes per batch). – Reheat the sauce in a small pot with a splash of water or broth until simmering, then mix with the chicken and mushrooms. Stir in green onions just before serving. – Pro tip: Panda Express-style dishes taste best fresh, so if possible, cook and serve within 24 hours. If reheating, avoid overcooking to prevent drying out.

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5. How can I customize this recipe to make it spicier or lower in calories?

– For extra heat: – Add 1-2 tbsp sriracha or 1 tsp chili flakes to the sauce. – Stir in 1 minced jalapeño or 1 tbsp hot sauce when cooking the mushrooms. – Top with extra chili oil or crushed red pepper flakes at the table. – For lower calories: – Use chicken breast instead of thighs (lighter but slightly less flavorful). – Reduce the oil to 1 tbsp and use a non-stick pan for less fat. – Skip the peas or use half the amount (they add extra calories and carbs). – Opt for low-sodium soy sauce and less oyster sauce (or use a sugar-free version). – Serve with steamed veggies instead of a side of rice to cut carbs. – For a lighter sauce: – Replace half the oyster sauce with low-sodium chicken broth or extra hoisin (which is lower in fat). – Add 1 tsp apple cider vinegar to brighten the flavors without adding calories. – Protein swaps: – Try tofu (press and cube, then pan-fry until crispy) for a vegan option. – Use chicken tenders (baked or air-fried) for a crispy texture without deep-frying.