I reverse-engineered the Panda Express Mushroom Chicken and pinpointed a single pantry ingredient that recreates the signature sauce.

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I’ve always been hooked on the savory tang of Panda Express Mushroom Chicken, but never was satisfied with the restaurant’s thin sauce. So I set out to chase that exact hit at home.

This Panda Mushroom Chicken riff hits the spot with tender chicken pieces and browned mushrooms, garlic peeking through, that sticky slightly sweet soy note you crave. It’s not perfect every time, sometimes the mushrooms soak up too much sauce, but that’s half the fun figuring it out.

If you like bold Chinese takeout flavors but want a little control, this one will make you curious to taste, tweak, repeat.

Ingredients

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Lean chicken gives lots of protein, fills you up, mild flavor.
Earthy mushrooms add fiber and umami, soak up sauce real good.
Salty soy sauce brings savory depth and a bit of sodium.
Thick oyster sauce makes it richer and slightly sweet savory.
A little sesame oil gives nutty aroma and strong flavor, use sparingly.
Garlic adds punch and warmth, lots of flavor for few calories.
Fresh ginger lends zing and light heat, brightens heavy sauces.
Cornstarch thickens the sauce quickly, makes it glossy and clingy.
Green onions add freshness and mild onion bite, nice contrast.

Ingredient Quantities

1 lb boneless skinless chicken breasts, cut into bite sized pieces

8 oz mushrooms, sliced (white button or cremini)

2 tablespoons vegetable oil

1 tablespoon sesame oil

1/4 cup low sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon sugar or light brown sugar

1/2 cup low sodium chicken broth

1 tablespoon Shaoxing wine or dry sherry optional

3 cloves garlic, minced

1 teaspoon fresh ginger, minced

2 green onions sliced (white and light green parts)

1 tablespoon cornstarch

2 tablespoons water

Salt and black pepper to taste

How to Make this

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1. Prep everything first: cut 1 lb chicken into bite sized pieces, slice 8 oz mushrooms, mince 3 cloves garlic and 1 tsp ginger, slice 2 green onions; pat chicken dry and season lightly with salt and pepper.

2. Quick marinade: toss the chicken with about 1/2 tablespoon of the 1 tbsp cornstarch and 1 tablespoon of the soy sauce, let sit 10 minutes; this helps with browning and gives a slightly silky texture.

3. Mix the sauce in a small bowl: 1/4 cup low sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sugar (or light brown), 1/2 cup low sodium chicken broth and 1 tablespoon Shaoxing wine or dry sherry if using.

4. Make the slurry: stir the remaining cornstarch (about 1/2 tablespoon) into the 2 tablespoons water until smooth and set aside.

5. Heat a wok or large skillet over medium high heat until very hot, add 1 tablespoon vegetable oil, then sear the chicken in a single layer until just golden (about 2 minutes per side); don’t crowd the pan, do it in batches and transfer chicken to a plate.

6. Add the remaining 1 tablespoon vegetable oil to the pan, then add the sliced mushrooms; stir fry until they start to brown and most of the water has cooked off, about 4 minutes.

7. Push mushrooms to the side, add a quick splash of sesame oil (about 1 teaspoon) to the center, toss in the garlic and ginger and cook 20 to 30 seconds until fragrant, careful not to burn them.

8. Return the chicken to the pan, pour in the prepared sauce, bring to a simmer so everything heats through, then slowly stir in the cornstarch slurry a little at a time until the sauce thickens to your liking.

9. Turn off the heat, stir in the sliced green onions and the rest of the sesame oil (use remaining to taste), adjust salt and black pepper if needed, serve hot over rice; if sauce gets too thick add a splash of water, if too thin add a tiny bit more slurry.

Equipment Needed

1. Wok or large skillet, gets very hot
2. Cutting board and a sharp chef’s knife for chicken mushrooms and onions
3. Measuring spoons and measuring cups to measure soy sauce cornstarch sugar etc
4. Two small mixing bowls, one for the sauce and one for the slurry
5. Heatproof spatula or wooden spoon for stir frying
6. Tongs or a slotted spoon to sear and transfer the chicken
7. Plate plus paper towels to pat the chicken dry and hold cooked pieces
8. Garlic press or fine grater for the garlic and ginger
9. Rice cooker or saucepan to cook rice

FAQ

Q: Can I use chicken thighs instead of breasts?

A: Yes you can, thighs stay juicier and are more forgiving. Cut them to bite sized pieces and cook a bit longer until they reach 165 F internal temp. Watch for extra fat and drain if needed.

Q: How do I get the sauce thick and glossy?

A: Mix the cornstarch with cold water to make a slurry then stir it into the simmering sauce. Let it bubble for 30 to 60 seconds until glossy, add more slurry a teaspoon at a time if you want it thicker.

Q: Any tips to keep the mushrooms from getting soggy?

A: Dont crowd the pan and use high heat so they brown instead of steam. Cook mushrooms separately, then add them back to the chicken at the end so they keep some bite.

Q: I need this gluten free or vegetarian what can I swap?

A: For gluten free use tamari for soy sauce and a gluten free oyster sauce or mushroom based sauce. For vegetarian swap chicken for firm tofu or extra mushrooms and use vegetarian oyster sauce or more soy plus a splash of mushroom stock.

Q: Can I make this ahead and how do I store it?

A: Yes, store in an airtight container in the fridge for 3 to 4 days. Reheat gently on low so the chicken stays tender. You can freeze the cooked dish but mushrooms get soft, so freeze sauce separately if you want better texture.

Q: What does Shaoxing wine do and what if I dont have it?

A: It adds a rounded savory depth. If you dont have it use dry sherry or mirin, or just omit it and add a splash more chicken broth and a pinch of sugar to mimic the flavor.

Panda Express Mushroom Chicken Copycat Recipe Substitutions and Variations

Mushrooms: baby bella or cremini (same family, more flavor than white), shiitake for extra umami, or water chestnuts if you want a crunchy swap, even firm tofu works if you want more protein.
Low sodium soy sauce: tamari for gluten free, regular soy sauce (just use a bit less), or coconut aminos for a lower sodium slightly sweeter option.
Oyster sauce: vegetarian mushroom oyster sauce, hoisin sauce (sweeter so use less), or Worcestershire plus a splash of soy sauce in a pinch.
Cornstarch: arrowroot powder 1:1 substitution, potato starch 1:1, tapioca starch 1:1, or all purpose flour at about double the amount (mix with cold water before adding).

Pro Tips

– Dry the chicken and mushrooms well before they hit the pan. If theyre damp you steam instead of brown, so pat them with paper towels and let them sit a minute uncovered to air dry for better color and flavor.

– Use small batches and really hot oil so everything gets a quick sear. Crowd the pan and everything cools, you get gray chicken and soggy mushrooms. Do small batches, keep cooked pieces on a warm plate while you finish the rest.

– For silkier sauce, mix the cornstarch into cold liquid first and add it slowly while simmering. If it goes too thick thin with a splash of warm broth not cold water, and if it looks dull stir in a little butter or a tiny splash of sesame oil at the end for gloss.

– Brighten the finished dish with acid and fresh aromatics. A teaspoon of rice vinegar or a squeeze of lime, or a handful of fresh green onion right before serving makes the flavors pop and stops it from tasting flat.

– If you want deeper umami, use Shaoxing wine or a teaspoon of mushroom soaking liquid, and taste before adding salt since oyster and soy already carry salt. Let it rest a few minutes off the heat so flavors settle, youll notice it tastes better after a short rest.