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- 1 pound boneless chicken thighs, cut into bite-sized pieces - 1 cup mushrooms, sliced (shiitake or button) - 1 red bell pepper, sliced The main ingredients create a rich and savory base for this dish. Boneless chicken thighs offer great flavor and tenderness. Mushrooms add earthy notes and texture. The red bell pepper brings a sweet crunch, making the dish colorful and inviting. - 1/4 cup low-sodium soy sauce - 2 tablespoons oyster sauce - 1 tablespoon cornstarch The marinade infuses the chicken with deep flavor. Low-sodium soy sauce helps control salt levels, making it healthier. Oyster sauce adds a unique umami taste, while cornstarch helps thicken the sauce, giving it a nice shine. - 3 cloves garlic, minced - 1 teaspoon ginger, minced - 2 tablespoons vegetable oil - Salt and pepper to taste Garlic and ginger bring warmth and depth to the dish. Vegetable oil is perfect for frying, as it has a high smoke point. Using salt and pepper to taste allows you to adjust flavors to your preference, making the dish truly yours. This blend of ingredients ensures that your copycat Panda Express mushroom chicken is not only tasty but also satisfying. The balance of flavors and textures creates a delightful meal that you can serve proudly to family and friends. To start, you need to prepare the marinade. In a bowl, mix together: - 1/4 cup low-sodium soy sauce - 2 tablespoons oyster sauce - 1 tablespoon cornstarch - 2 tablespoons water This mix gives the chicken great flavor and helps it stay tender. Add the chicken pieces and toss to coat. Let it marinate for about 15 minutes. This short time is perfect to soak up the flavors without making the chicken mushy. Next, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken, sprinkling some salt and pepper over it. Cook for 4–5 minutes until it gets a nice brown color. Browning is key! It adds flavor and texture. Once browned, remove the chicken from the skillet and set it aside. In the same skillet, add another tablespoon of oil. Then, toss in 3 cloves of minced garlic and 1 teaspoon of minced ginger. Sauté these for about 1 minute until they smell great. After that, add 1 cup of sliced mushrooms and 1 sliced red bell pepper. Cook these for another 3–4 minutes until they are tender and bright. This step adds color and crunch to your dish. After the veggies are ready, return the cooked chicken to the skillet. Pour any leftover marinade over everything. Stir well and heat for an additional 2–3 minutes. Finally, mix in 1/2 cup of chopped green onions just before serving. Enjoy your homemade mushroom chicken over steamed rice! To get the best flavor, marinate the chicken for at least 15 minutes. This helps the chicken soak up all the tasty sauces. I always use low-sodium soy sauce. It gives a great taste without too much salt. You can adjust the flavors by adding more or less soy sauce, depending on your taste. For juicy chicken, cook it until browned but not overdone. I find that cooking chicken thighs keeps them moist. Always use medium-high heat. This way, you'll seal in the juices and get a nice crust. When cooking veggies, don’t overcook them. Sauté mushrooms and bell peppers just until they are tender. This keeps them colorful and crunchy. Mushroom chicken goes well with steamed rice. The rice absorbs the sauce and balances the flavors. You can also serve it with a side of stir-fried vegetables for extra crunch. For garnish, sprinkle some chopped green onions or sesame seeds on top. This adds a nice look and extra flavor to your dish. {{image_2}} You can switch up the protein in this dish to fit your taste. Chicken breast works well if you prefer a leaner meat. Simply cut it into bite-sized pieces, just like the thighs. Tofu is another great choice for a plant-based option. Use firm tofu, cut into cubes. This will soak up the flavors nicely. If you want to try seafood, shrimp or scallops are fantastic options. They cook quickly and add a sweet taste. Just make sure to adjust the cooking time to avoid overcooking. Feel free to get creative with your veggies. Broccoli and snap peas can add a nice crunch. Simply steam them lightly before adding to the skillet. You can also include carrots or zucchini for extra color and nutrition. Seasonal vegetables are fun to experiment with too. In spring, try adding asparagus. In fall, use squash for a sweet twist. The key is to pick veggies that you enjoy. If you're looking for gluten-free options, use tamari instead of soy sauce. It has a similar taste and works great in this recipe. You can also skip the oyster sauce or find a gluten-free version. For those watching carbs, try using cauliflower rice instead of regular rice. It absorbs the flavors well and keeps it light. You can also add more veggies to keep your meal filling without the carbs. To keep your mushroom chicken fresh, cool it quickly. Place it in a shallow container. Cover it tightly with a lid or plastic wrap. This helps prevent moisture loss. Store it in the fridge right away. Your mushroom chicken will last about 3 to 4 days in the fridge. Make sure to check for any signs of spoilage before eating. When reheating your mushroom chicken, use low heat. This helps keep the texture nice. You can reheat it in a skillet over medium heat. Add a splash of water to keep it moist. If you want to freeze it, place it in freezer-safe containers. It will last about 2 to 3 months in the freezer. Remember to label the containers with the date. Mushroom chicken works great for meal prep. You can pack it with rice or veggies for quick lunches. Use it in wraps, salads, or grain bowls. For a fast lunch, try adding it to a salad with mixed greens. Or, mix it with quinoa for a filling meal. The options are endless! You can add heat to mushroom chicken in a few fun ways. Try these tips: - Red pepper flakes: Sprinkle some on top before cooking. - Sriracha sauce: Mix it into the marinade for a spicy kick. - Chili paste: Stir in a spoonful while cooking the chicken. Adding these will give your dish a nice bite without overpowering the flavors. Mushroom chicken goes great with many dishes. Here are some tasty options: - Fried rice: The flavors blend well with the chicken. - Spring rolls: They add a crunchy texture. - Steamed broccoli: This side is healthy and colorful. These dishes will make your meal feel complete and give you variety. Yes, you can prep mushroom chicken ahead of time. Here are some tips: - Marinate the chicken: Do this the night before to save time. - Cook the chicken: You can cook it and store it in the fridge for up to three days. - Reheat gently: Warm it on low heat to keep it juicy. Meal prepping makes dinner easy and quick on busy nights. This blog post covered a delicious mushroom chicken recipe. We explored its main ingredients, marinades, and cooking steps. You learned tips for flavor and texture, plus fun variations and storage methods. With this recipe in hand, you can impress at dinner. Don’t hesitate to add your twist. Whether you’re prepping meals or cooking for guests, mushroom chicken can be a star. Enjoy experimenting and making it yours!

Copycat Panda Express Mushroom Chicken

Discover the mouthwatering Savory Mushroom Chicken Delight that will elevate your weeknight dinners! This easy recipe combines tender chicken thighs with delicious mushrooms, fresh veggies, and savory sauces for a flavorful dish everyone will love. Perfect served over steamed rice, it’s a quick 30-minute meal idea. Click through for the full recipe and impress your family with this tasty dish tonight!
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Ingredients
  

1 pound boneless chicken thighs, cut into bite-sized pieces

1 cup mushrooms, sliced (shiitake or button)

1 red bell pepper, sliced

1/2 cup green onions, chopped

3 cloves garlic, minced

1 teaspoon ginger, minced

1/4 cup low-sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon cornstarch

2 tablespoons water

2 tablespoons vegetable oil

Salt and pepper to taste

Cooked steamed rice, for serving

Instructions
 

In a bowl, mix the soy sauce, oyster sauce, cornstarch, and water together to create a marinade. Add the chicken pieces and toss to coat. Let it marinate for about 15 minutes.

    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken, season with salt and pepper, and cook for 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

      In the same skillet, add another tablespoon of oil, then add minced garlic and ginger. Sauté for about 1 minute until fragrant.

        Add the sliced mushrooms and red bell pepper to the skillet. Cook for another 3-4 minutes until the vegetables are tender.

          Return the cooked chicken to the skillet and pour any remaining marinade over the top. Stir everything together and cook for an additional 2-3 minutes to heat through.

            Stir in the chopped green onions just before serving.

              Serve the mushroom chicken over a bed of steamed rice.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4