Mushroom chicken (Panda Express style) - The dish is very easy to make and perfect for a weekday dinner. The tender chicken bites are cooked in an aromatic savory sweet sauce with juicy mushrooms and crispy bamboo shoots. {Gluten-Free adaptable}
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5 from 3 votes

Chinese Mushroom Chicken Stir Fry

This Panda Express style Chinese mushroom chicken is very easy to make and perfect for a weekday dinner. The tender chicken bites are cooked in an aromatic savory sweet sauce with juicy mushrooms and crispy bamboo shoots. {Gluten-Free adaptable}To make the dish gluten free, use tamari or coconut amino to replace soy sauce, use dry sherry instead of Shaoxing wine, and make sure to use a gluten free oyster sauce or homemade oyster sauce.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main
Cuisine: Chinese
Keyword: takeout
Servings: 4 servings
Calories: 216kcal
Author: Maggie Zhu

Ingredients

  • 10 oz. (300 g) boneless skinless chicken breast (or thighs), sliced to 1/4” (5mm) thickness (about 1 chicken breast or 2 thighs)

Marinade

Sauce

Stir fry

  • 2 to 3 tablespoons peanut oil (or vegetable oil)
  • 1/2 lbs (225 g) mushrooms (white or baby portabella)
  • 1 cup sliced bamboo shoots , drained
  • 3 cloves garlic , chopped
  • 2 teaspoons ginger , minced
  • 2 green onions , chopped

Instructions

  • Combine chicken and all the marinade ingredients in a big bowl. Stir to mix well. Let marinate for 15 minutes while preparing the other ingredients.
  • Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
  • Heat oil in a large skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until turns golden, another minute or so. Transfer the cooked chicken pieces to a big plate and set aside.
  • Add the remaining 1 tablespoon oil and the mushrooms. Cook and stir until the mushrooms are cooked through and the liquid evaporated.
  • Add the bamboo shoots, garlic, ginger, and onion. Drizzle with a bit more oil if the pan looks dry. Stir and cook for a minute.
  • Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens.
  • Add the chicken back into the skillet. Stir to coat everything well with the sauce. Immediately transfer everything to a big plate.
  • Serve hot over steamed rice as a main dish.

Nutrition

Serving: 4g | Calories: 216kcal | Carbohydrates: 16.8g | Protein: 18.8g | Fat: 8.9g | Saturated Fat: 1.2g | Cholesterol: 45mg | Sodium: 737mg | Potassium: 707mg | Fiber: 1.9g | Sugar: 7.5g | Calcium: 20mg | Iron: 2.5mg