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Zucchini Mushroom Chicken Stir Fry | Panda Express Copycat!

This easy Zucchini Mushroom Chicken Stir Fry recipe is bursting with flavor in each and every bite! All you need is one skillet, 20 minutes, and just a handful of pantry ingredients. 

Chicken, zucchini, mushrooms, and the flavors of PANDA EXPRESS come together in a recipe that’s about to become your family’s favorite take-out fake-out!

AN EASY CHICKEN STIR FRY RECIPE

This is a simple stir fry of juicy chicken bites prepared with tender mushrooms and zucchini coated with the most amazing sweet and savory stir fry sauce. A delicious dinner recipe that is wholesome, faster than takeout, and much, much healthier.

Who LOVES Chinese takeout?! ME ME ME! 🖐 Who DOESN’T LOVE the amount of calories and sodium that comes with that takeout?! ME ME ME! 🖐 

But, you know what? No Chinese takeout can compete with this cheater version that we are about to make in our own kitchens. 🙌 

Stir frying vegetables in a skillet.

It’s just such a delicious and easy clean-out-the-fridge type meal. Quick, simple and completely customizable to what you have on hand. Though mushrooms and zucchini is BEST if you’re trying to recreate Panda’s dish. 

TIPS FOR MAKING THE PERFECT CHICKEN STIR FRY

  1. Cut, chop, and prepare everything before you get started. Stir fry meals come together super fast so you want to be ready.
  2. Use a Wok OR a large skillet. Anything that is 12-inches or over should be good. You want those ingredients to fit in comfortably and in one layer. 
  3. Always use an oil that can withstand high heat, like Vegetable Oil or Canola Oil. Don’t use Olive Oil because it has a low smoke point.
  4. Also, vegetables should be cooked over high heat, while aromatics, like, ginger and garlic, should be cooked over lower heat. 
  5. Stir, stir, and stir often! Hence the term stir-fry! 😉 

HOW TO STIR FRY CHICKEN WITH MUSHROOMS AND ZUCCHINI

  1. Cut chicken breasts into bite size cubes.
  2. Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat. 
  3. Heat vegetable oil in a large skillet or a wok; add chicken pieces to the hot oil and cook until browned on both sides – this should take about 6 to 8 minutes.
  4. Remove chicken from wok or skillet and set aside.
  5. Add garlic and ginger to the skillet, then stir in the mushrooms and zucchini; cook for 4 minutes, or until fork tender. 
  6. In the meantime, prepare the sauce by whisking together low-sodium gluten free soy sauce, rice vinegar, and sugar.
  7. Stir the chicken back into the skillet.
  8. Add in the sauce; stir to coat chicken and veggies.
  9. Stir and cook for 30 seconds, or until everything is heated through.
  10. Remove from heat; sprinkle with sesame oil and sesame seeds.
  11. Garnish with scallions and serve.

Skillet stir fry with chicken, mushrooms, and zucchini.

I love this Panda Express Mushroom Chicken, and when made at home, it tastes even better!

You can serve this stir-fry over rice or cauliflower rice, or have at it just as it is, avoiding all extra calories. 😊 When looking for quick, healthy, and easy one-pot dinners that include veggies AND a protein, Stir Fry is the way to go.

See my Steak Stir Fry with Zucchini Noodles – SO GOOD! Don’t forget to check out our Shrimp and Broccoli Stir Fry, too, and my all time fave, Sheet Pan Chicken Stir Fry

CAN I USE DIFFERENT STIR FRY VEGETABLES?

  • Of course! If you don’t want to use zucchini and mushrooms, you can toss in whatever vegetables you have on hand. Use broccoli, bell peppers, sugar snap peas, and/or onions, just to name a few.

Chicken Stir Fry in a bowl.

HOW TO STORE LEFTOVERS

  • Store completely cooled chicken and veggies in an airtight container, and keep in the fridge for up to 3 days.

MORE STIR-FRY RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

Skillet stir fry with chicken, mushrooms, and zucchini.

Zucchini Mushroom Chicken Stir Fry

Katerina | Diethood
This easy Zucchini Mushroom Chicken Stir Fry recipe is bursting with flavor in each and every bite! All you need is one skillet, 20 minutes, and just a handful of pantry ingredients. 
4.85 from 20 votes
Servings : 4 serves
Prep Time 10 mins
Cook Time 15 mins

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into bite sized cubes (you can also use boneless, skinless chicken thighs)
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 1/2 tablespoon fresh minced ginger OR 1/2 teaspoon ground ginger
  • 8 ounces white button mushrooms, sliced
  • 1 zucchini, sliced into 1/4-INCH thick half moons
  • 3 tablespoons gluten-free low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • sprinkle of toasted sesame seed oil, for garnish, optional
  • sesame seeds, for garnish
  • scallions, for garnish

Instructions
 

  • Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat.
  • Heat vegetable oil in a large skillet or a wok over medium-high heat; add chicken pieces to the hot oil and cook for 6 to 8 minutes, or until browned on both sides and cooked through.
  • Remove chicken from wok or skillet and set aside.
  • Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 20 seconds, or just until fragrant.
  • Turn up the heat to medium-high and stir in the mushrooms and zucchini; cook for 4 minutes, or until fork tender and browned. Stir frequently.
  • In the meantime, in a small mixing bowl whisk together soy sauce, rice vinegar, and sugar.
  • Stir chicken back into the skillet.
  • Add in the prepared soy sauce and stir to coat chicken and veggies.
  • Stir and cook for 30 seconds to 1 minute, or until everything is heated through and sauce has slightly thickened.
  • Remove from heat; sprinkle with sesame oil and sesame seeds.
  • Garnish with scallions and serve.

Notes

WW FREESTYLE POINTS: 3
NET CARBS: 10
HOW TO STORE LEFTOVERS
  • Store completely cooled chicken and veggies in an airtight container, and keep in the fridge for up to 3 days.

Nutrition

Serving: 6 ounces | Calories: 246 kcal | Carbohydrates: 11 g | Protein: 27 g | Fat: 10 g | Saturated Fat: 6 g | Cholesterol: 73 mg | Sodium: 670 mg | Potassium: 756 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 132 IU | Vitamin C: 12 mg | Calcium: 20 mg | Iron: 1 mg | Net Carbs: 10 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Asian, Chinese
Keyword: chicken stir fry, chicken stir fry healthy, chicken stir fry recipe, easy zucchini recipes, mushrooms recipe, panda express copycat, sauteed zucchini recipes, stir fry chicken, stir fry sauce
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43 comments on “Zucchini Mushroom Chicken Stir Fry | Panda Express Copycat!”

  1. I love the sound of this recipe but am doing most of my cooking in my new air fryer. Can this be converted? I’ll be making it if it can be air fried. Thanks.

  2. Zucchini Mushroom Chicken Stir Fry is so good! San-J Tamari is definitely flavorful the same with Kikkoman Manjo Aji Mirin. Yummy! Parents loved it, too!

  3. Easy to prep and make. And so very delicious! My hubby, 7 and 3-year old all said they loved it and want me to make it again. We added sugar snap peas to the original recipe, along with the optional dash of sesame seeds at the end. We doubled the soy sauce mix and it was perfect. My husband cooked the recipe for us directly on the Blackstone grill versus us doing it on the stove top – we did not have issues with burning on the chicken, in fact it was incredibly tender. I recommend cooking it this way for anyone thinking of trying it. I served it with rice – and loved that my whole dinner came in under 10 points and I was full. Thank you for creating this recipe!

    1. Katerina - Diethood
      Katerina Petrovska

      That’s so awesome to hear! I am very happy everyone enjoyed it! Thank you for chiming in! 🙂

  4. Quick and easy. I didn’t have enough mushrooms so I added some eggplant and green and orange bell pepper. And I doubled the sauce, which I pretty much always do. Served it over brown Basmati rice and topped it with some House of Tsang Mongolian Fire Oil. Delish!

  5. I made this last night for meal prep. My daughter commented that it smelled exactly like Panda! It was so good and I’ll be adding it to my meal prep rotation.
    Thanks!

  6. The dish turned out fabulous. But the recipe was very hard to follow with the ads and the recipe video running with no way to shut it off. It left me very little room on my phone for the recipe. It felt very cumbersome.

  7. Avatar photo
    Megan prichard

    The corn starch completely stuck to the oil on the bottom of the pan & burned. Chicken took forever to cook on top of that layer. Had to switch pans so the whole thing didn’t taste burnt.

  8. Most definitely going into the dinner rotation. Very very good! Easy and quick and we made rice in the rice cooker to put it over top. And a little air fried egg roll on the side.

  9. I made this last night for dinner since I have several zucchini from my garden. I added udon noodles and doubled the sauce. Absolutely delicious!! One of the best recipes I’ve tried. Definitely a keeper!

  10. I made this last night for dinner since I have several zucchini from my garden. I added udon noodles and doubled the sauce. Absolutely delicious!! One of the best recipes I’ve tried. Definitely a keeper!

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