Panda Express Mushroom Chicken (Copy-Cat)

This is such a yummy dish at Panda Express. It’s lightly sautéed zucchini, mushrooms, and chicken in a light ginger soy sauce. My version has much more chicken, and veggies including onions, which makes it even more flavorful. My remake is extremely delicious. It’s just as good as Panda’s, maybe even better! Each serving has 346 calories and 10 grams of fat.
Panda Express Mushroom Chicken (Copy-Cat)

Helpful Tips About this Recipe

Makes 4 servings. Each 1½ cups

Shopping Tips

You can buy all these ingredients at most supermarkets. I was able to buy all these ingredients at Trader Joe’s except the ginger, in a jar. Most supermarkets sell this is the produce section.

Serving Tips
This dish tastes great served with either of these cauliflower rice recipes.

Panda’s Fried Rice with Cauliflower Rice (Copy-Cat)

Fantastically Healthy, Cauliflower Rice (Paleo and Gluten-free)

WW Freestyle SmartPoints 5-Blue
WW SmartPoints 6-Green
WW Points Plus
SKINNY FACTS: for 1 serving
346 calories, 10g fat, 1g sat. fat, 122mg chol, 31g prot, 33g carbs, 4g fiber, 925mg sod, 11g sugar
FACTS: for Freestyle SmartPoints
136 calories, 1g sat. fat, 0g protein, 4g sugar


Panda Express Mushroom Chicken (Copy-Cat)

Panda Express Mushroom Chicken (Copy-Cat)

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Asian, Chinese
Servings 4
Calories 346 kcal


  • 3 cups mushrooms (8 ounces)
  • 3 cups zucchini, cut in half lengthwise, then in ½ inch slices
  • 2 cups onions, chopped
  • 1 pound boneless skinless chicken breasts, cut into bite-sized chunks
  • 1 large egg, beaten
  • ½ cup cornstarch or flour (for gluten-free use cornstarch)
  • 1 tablespoon canola oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced garlic cloves
  • 1 tablespoon ginger, from a jar or fresh minced ginger
  • cup plus 1 tablespoon reduced-sodium soy sauce (for gluten-free, use Tamari soy sauce)
  • 3 tablespoons rice vinegar
  • 1 tablespoon honey


  • Add mushrooms, zucchini, and onions to a microwave-safe bowl. Cook in microwave for 4-5 minutes to soften. Set aside.
  • Place the beaten egg in one shallow bowl and cornstarch in another bowl. Toss the chicken in beaten egg and then lightly coat each piece with cornstarch.
  • Coat a large nonstick pan with cooking spray. Heat canola and sesame oil in pan. Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side. Remove chicken from the pan and leave drippings in pan. Set chicken aside.
  • To the same pan, add garlic and ginger and stir often for 30 seconds. Add the softened mushrooms/zucchini/onions and continue to cook for 4-5 minutes until zucchini is cooked through.
  • In a small bowl mix together the soy sauce, rice wine vinegar, and honey.  Add chicken back pan and stir to coat. Pour in soy sauce mixture and mix everything together. Continue to cook for a few minutes while stirring.
  • Serve over cauliflower rice or brown rice, if desired. See serving tips below.


Serving: 1.5cupsCalories: 346kcalCarbohydrates: 33gProtein: 31gFat: 10gSaturated Fat: 1gCholesterol: 122mgSodium: 925mgFiber: 4gSugar: 11gBlue Smart Points: 5Green Smart Points: 6
Tried this recipe?Let me know how it was!

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