Everyone loves this healthy makeover of the Panda Express Mushroom Chicken recipe. Zucchini, mushrooms and chicken get cooked with a sticky ginger sauce. Serve it with cooked white rice or cauliflower rice. This is a 30 minute meal!

A serving bowl of white rice topped with copycat Panda Express mushroom chicken.

Everyone loves tasty takeout. It’s true that there’s something about the salt and fat that we just find comforting. Some days though, you know you want to enjoy those flavors but you want to be healthier about it.

Creating your own takeout flavors at home is easy and lets you control the ingredients used. Plus, you’ll save money by making your own food.

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips & Substitutions
5 FAQs
6 More Healthy 30-Minute Meals You Might Like
7 Don’t Miss These Copycat Recipes
8 Panda Express Mushroom Chicken (Copycat)

Why You Need This Recipe

  • That familiar takeout taste with ingredients you can name and way less sodium. It’s essentially just a quick stir fry using tender chicken and veggies.
  • This dinner is ready in just 30 minutes, making it perfect for busy weeknights.
  • This recipe makes awesome leftovers too. Heat them up for a quick lunch the next day.

Key Ingredients

Mushroom chicken Panda Express copycat ingredients in small bowls on a white surface.

Chicken breast is a lean protein that soaks up the flavors from the sauce. You can also use chicken thighs or chicken tenders.

Zucchini adds bulk and nutrition.

Mushrooms have a great texture in this dish. Even people who don’t love mushrooms say that they like this recipe.

The sticky ginger sauce starts with a low-sodium soy sauce or tamari that is enhanced with garlic and ginger.

You’ll also need some honey and rice vinegar to add flavor to the sauce (unpictured above).

Corn starch helps thicken the sauce.

Recipe Steps

Step-by-step photos of cooking chicken, zucchini, and mushrooms in a skillet.

Step One

Whisk marinade in a bowl and add diced chicken.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Heat olive oil in a skillet and cook chicken with all of the marinade over medium to medium high heat.

Step Three

Add zucchini and mushrooms and cook to desired texture. Make sure chicken is cooked through!

Step Four

Stir to finish cooking. Serve hot over your choice of rice or cauliflower rice. Feel free to use brown rice, too.

Top view of a spoon in a large serving bowl of mushroom chicken over white rice.

Recipe Tips & Substitutions

  • You can easily double this copycat recipe to make more servings.
  • If you don’t have soy sauce or tamari, you can use oyster sauce instead.
  • Want to make this a noodle dish? Serve it with cooked rice noodles or chow mein noodles.
  • Want to reduce the sugar in this recipe? Just leave out the honey.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
  • You can keep this recipe low-carb by serving it with sautéed cauliflower rice. I like it best on top of steamed white rice, though.

FAQs

Do I need to use soy sauce in the marinade?

You can change the soy sauce to tamari or coconut aminos. Keep your own dietary needs in mind when selecting a sauce to use as they can contain gluten, soy, or coconut depending on what type of sauce or brand you buy. All three have a similar flavor and work well in this recipe.

What type of mushrooms can I use?

Either white button mushrooms or baby portabella work here. You can even combine some of each type if that’s what the store has!

What if I don’t like zucchini?

You can substitute veggies out, but you will need to keep their texture and cooking time in mind. For example, even small-diced carrots take a long time to cook, so you’d need to add them earlier in the process.

A serving spoon of Panda Express copycat mushroom chicken over a skillet.

More Healthy 30-Minute Meals You Might Like

Or, see my entire index of healthy 30-minute meals.

Don’t Miss These Copycat Recipes

Costco Stuffed Salmon (Copycat Recipe)

Erewhon White Bean Kale Salad (Copycat Recipe)

Copycat Panera Chicken Noodle Soup (Authentic!)

Cheesecake Factory Tomato Basil Pasta (Copycat)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Close up of a serving bowl of mushroom chicken over white rice.

Panda Express Mushroom Chicken (Copycat)

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5 from 1 review

Print Recipe

Everyone loves this healthy makeover of the Panda Express Mushroom Chicken recipe. Zucchini, mushrooms and chicken get cooked with a sticky ginger sauce. Serve it with cooked white rice or cauliflower rice. This is a 30 minute meal!

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1/4 cup reduced-sodium soy sauce or tamari (use coconut aminos for soy-free diets)
  • 1/2 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1 tablespoon honey
  • 1/4 cup rice vinegar
  • 2 tablespoons corn starch
  • 1 pound boneless, skinless chicken breast (about 2 large pieces)
  • 2 tablespoons olive oil
  • 1 medium zucchini, cut into 1/2 inch slices and then cut into quarters
  • 1 cup button mushrooms, cut into 1/2 inch slices
  • Cooked white rice or sauteed cauliflower rice (optional, for serving)

Instructions

  1. In a medium mixing bowl, combine the soy sauce, ground ginger, garlic, honey, rice vinegar, and corn starch. Use a whisk to combine the marinade and then set aside.
  2. Cut the chicken into bite-sized pieces and add it to the bowl. Stir the chicken so it gets coated with the marinade.
  3. Then, in a large skillet over medium heat, add the cooking oil. Let it heat up for a few minutes.
  4. Pour the chicken and marinade into the skillet. Cover and let the chicken cook for about 5 minutes, stirring occasionally.
  5. Then, remove the lid and add the zucchini and mushrooms. Stir with the chicken and cook uncovered for another 10 minutes, stirring occasionally, or until the vegetables have softened and the chicken is cooked through.
  6. Serve hot, with your choice of cooked white rice or sauteed cauliflower rice.

Notes

  1. You can easily double this copycat recipe to make more servings.
  2. Be sure to use tamari or coconut aminos if you are on a gluten-free diet.
  3. Want to reduce the sugar in this recipe? Just leave out the honey.
  4. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
  5. You can keep this recipe low-carb by serving it with sautéed cauliflower rice. I like it best on top of steamed white rice, though.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size:
  • Calories: 257
  • Sugar: 6.9 g
  • Sodium: 476.1 mg
  • Fat: 10.3 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 13 g
  • Fiber: 0.9 g
  • Protein: 28.2 g
  • Cholesterol: 82.7 mg

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