Zucchini Mushroom Chicken Stir Fry | Panda Express Copycat!

30 Minute MealsChicken RecipeFreezer Friendly MealsGluten Free MealsLow Carb RecipesOne Pot Meals

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 a handful of pantry ingredients. 

Chicken and vegetables stir fry.

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

4.7 from 10 votes
Skillet stir fry with chicken, mushrooms, and zucchini.
Zucchini Mushroom Chicken Stir Fry
Prep Time
10 mins
Cook Time
15 mins
 

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. 

Course: Dinner
Cuisine: Asian, Chinese
Servings: 4 serves
Calories: 246 kcal
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
  1. Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat.
  2. 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.
  3. Remove chicken from wok or skillet and set aside.
  4. Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 20 seconds, or just until fragrant.

  5. 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.

  6. In the meantime, in a small mixing bowl whisk together soy sauce, rice vinegar, and sugar.
  7. Stir chicken back into the skillet.
  8. Add in the prepared soy sauce and stir to coat chicken and veggies.
  9. Stir and cook for 30 seconds to 1 minute, or until everything is heated through and sauce has slightly thickened.
  10. Remove from heat; sprinkle with sesame oil and sesame seeds.
  11. Garnish with scallions and serve.
Recipe 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 Facts
Zucchini Mushroom Chicken Stir Fry
Amount Per Serving (6 ounces)
Calories 246 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 73mg24%
Sodium 670mg28%
Potassium 756mg22%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 5g6%
Protein 27g54%
Vitamin A 132IU3%
Vitamin C 12mg15%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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15 Responses
  1. Rob D

    I’m not sure you can call this healthy when the ingredients include, soy, canola oil, cornstarch and sugar… but recipes are guidelines so this would be a good starting point to create a dish that omits the bad stuff.

  2. Kris

    Why toss the chicken in corn starch rather than put the corn starch in with the soy sauce mixture? Adding it to my chicken just made the chicken and corn starch stick to the pan, burning and infusing burned flavor to the entire dish. Not impressed.

  3. Jacque Hastert

    I made this last night and it was perfect! I have no more need to run and grab it through the drive-thru. Perfect way to use up some of this abundance of zucchini I still have.

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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