This Panda Express–style mushroom chicken became my weekday lifesaver the first winter I learned to cook beyond boxed meals. I discovered this combination while trying to recreate the glossy, savory strike of a favorite takeout dish with what I had on hand: boneless chicken breast, a handful of mushrooms, and a couple of vegetables. It hit the right balance between tender, lightly crisped chicken and mushrooms that soak up umami, and the family asked for it again the next night. I love that it’s flexible enough to be brightened up or deepened depending on what’s in the pantry.

The texture is what keeps people coming back. Coating the chicken in cornstarch before frying gives a thin, crisp exterior that holds the sauce rather than turning soggy, while quick high-heat cooking keeps the zucchini and pepper just tender with a hint of bite. The garlicky, slightly sweet sauce finishes shiny without cloying—perfect spooned over steamed rice. This version is approachable, fast, and built from simple ingredients that travel well for leftovers.

Ingredients

• Chicken: Use 2 cups boneless, skinless chicken breast cut into 1-inch cubes. Choose firm, fresh breasts or thawed frozen ones for even cooking; trimming excess fat helps the cornstarch adhere and crisp.
• Mushrooms: 8 ounces button or cremini mushrooms, cleaned and halved. Cremini gives a deeper flavor; wipe with a damp towel rather than rinsing to avoid waterlogging.
• Zucchini and Bell Pepper: 1 medium zucchini sliced into half moons and 1 green bell pepper sliced. These provide color and a fresh bite; cut uniformly for even cooking.
• Aromatics: 3 tablespoons minced garlic, 1/2 tablespoon minced fresh ginger, and 1/2 white onion chopped. Fresh aromatics boost the dish far more than dried substitutes.
• Coating and Oils: 2 tablespoons cornstarch to coat the chicken, 1 tablespoon vegetable oil for frying, and 2 tablespoons sesame oil for finishing flavor. Use a neutral oil with a high smoke point for cooking.
• Sauce and Seasoning: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sugar, and 3 tablespoons vegetable umami seasoning or vegan bouillon. These combine into a savory, slightly sweet glaze—adjust soy for saltiness.
• Garnish: Toasted sesame seeds and sliced green onions optional; they add crunch and a fresh oniony lift.

Instructions

1. Coat the chicken: Pat the chicken cubes dry with paper towels and place them in a shallow dish or sealable bag. Add 2 tablespoons cornstarch and toss until each piece is lightly and evenly coated. This thin coating crisps quickly in hot oil and helps the sauce cling to the surface. 2. Heat the pan: Warm a wok or a minimum 12-inch skillet over medium-high heat until it’s very hot but not smoking. Add 1 tablespoon vegetable oil and swirl to coat. The oil should shimmer when ready; a properly heated pan sears proteins instead of stewing them. 3. Sear the chicken: Arrange the coated chicken in a single layer, working in batches if needed. Cook, turning occasionally, until golden and cooked through, about 6 to 8 minutes depending on cube size. Use tongs and avoid crowding so the chicken browns instead of steaming. Remove to a plate and set aside. 4. Cook aromatics and vegetables: Add the chopped white onion and sliced green pepper to the same pan and stir-fry for 2 to 3 minutes until they begin to soften. Add the minced garlic and ginger and cook for another 60 to 90 seconds until fragrant but not burnt. Toss in the zucchini and mushrooms and stir-fry until the vegetables are just tender, about 2 to 3 minutes more; mushrooms will release moisture and then reabsorb it. 5. Recombine and finish: Return the cooked chicken to the skillet and stir to warm through for about 1 minute. In a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sugar, and 3 tablespoons vegetable umami. Pour the sauce into the pan and toss everything to coat. Let the mixture bubble for about 30 to 60 seconds until the sauce thickens and glazes the chicken and vegetables. 6. Flavor and serve: Remove from heat and stir in 2 tablespoons sesame oil for aroma. Taste and adjust salt or sugar if needed. Garnish with toasted sesame seeds and sliced green onions if using. Serve immediately over steamed white or brown rice.

Storage Tips

Cool leftovers within an hour and store in an airtight container in the refrigerator for up to 3 days. If you plan to freeze, portion into shallow containers to speed freezing and thawing; the dish freezes well for up to 3 months. Reheat gently on the stovetop over medium-low heat with a splash of water or soy sauce to loosen the glaze, stirring occasionally until warmed through. Microwaving works for single portions but can soften zucchini; cover loosely and reheat in 30-second bursts to avoid overcooking.

Ingredient Substitutions

If you don’t have chicken breast, boneless skinless thighs are an excellent substitute and stay juicier during high-heat cooking; adjust cook time slightly. Replace mushrooms with shiitake for deeper umami or king oyster for meatier texture. If gluten is a concern, use tamari or a gluten-free soy sauce and choose a gluten-free umami seasoning. For a lower-sodium version, use low-sodium soy sauce and increase rice vinegar and aromatics for flavor balance. Swap sugar for a teaspoon of honey or maple syrup for a warmer sweetness.

Serving Suggestions

Serve over steamed jasmine or brown rice for a classic pairing. For a lighter plate, spoon the chicken over cauliflower rice or a bed of greens. Add a side of quick pickled cucumbers or a crisp cucumber salad to cut through the richness. Garnish with toasted sesame seeds and thinly sliced green onion for crunch and brightness. This also pairs well with simple stir-fried bok choy or a cold sesame noodle salad for a complete meal.

Cultural Background

This preparation borrows from Americanized Chinese takeout traditions where quick wok cooking, glossy sauces, and balanced sweet-salty flavors are prized. While not an exact restaurant replication, techniques like cornstarch coating and high-heat flash-cooking mirror professional kitchens. The dish reflects fusion cooking: Chinese methods adapted to Western ingredient availability and taste preferences, resulting in a comforting cross-cultural favorite.

Seasonal Adaptations

In spring and summer, brighten the plate by adding snap peas, baby corn, or thin asparagus spears near the end of cooking. In fall and winter, swap zucchini for roasted butternut squash or use cremini and shiitake mushrooms for earthier depth. For holiday entertaining, double the batch and serve family-style with a trio of sides—steamed greens, fried rice, and a light soup—for a crowd-pleasing spread.

Meal Prep Tips

Pre-cut vegetables and pre-mince aromatics on prep day to cut weekday cooking time. Coat the chicken with cornstarch and keep it refrigerated on a tray for up to 8 hours; sear straight from the fridge. Store the sauce separately in the refrigerator for up to 3 days and add it in the final minute so vegetables remain crisp. Pack rice and chicken in separate compartments if taking for lunches to prevent sogginess.

This dish is one of those reliable weeknight wins that also performs well for guests. With simple ingredients, straightforward technique, and quick cleanup, it’s a go-to when you want something better than takeout without the fuss. Try it once and you’ll find small personal tweaks—extra garlic, a dash of chili, or a citrus squeeze—that make it your version.