Slow Cooker Copycat Panda Express Mushroom Chicken
This Slow Cooker Copycat Panda Express Mushroom Chicken is an easy takeout-inspired dinner made with tender chicken, mushrooms, zucchini, and a savory soy garlic sauce. Served over steamed rice or chow mein noodles.
Print Recipe
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken breasts, cut into 1½-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
For the Sauce
- ½ cup low-sodium soy sauce
- ½ cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons light brown sugar
- 1 teaspoon sesame oil
- 4 cloves garlic minced
- 1 teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes optional
For the Vegetables
- 8 ounces fresh white mushrooms sliced
- 2 medium zucchini cut into thick half-moons
To Finish
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Sesame seeds for garnish (optional)
Instructions
- Season the chicken with the salt and pepper.Toss the chicken with the 2 tablespoons of cornstarch until lightly coated.Heat the vegetable oil in a large skillet over medium-high heat.
- Sear the chicken for 2–3 minutes, just until lightly browned. It does not need to cook through.Transfer the chicken to a 6-quart slow cooker.
- In a medium bowl, whisk together the soy sauce, chicken broth, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, and crushed red pepper flakes, if using.Pour the sauce over the chicken and stir to coat.
- Add the mushrooms and zucchini.Cover and cook on LOW for 4–5 hours, or until the chicken is cooked through and tender.
- In a small bowl, whisk together the remaining cornstarch and cold water.Stir the slurry into the slow cooker.Cover and cook another 20–30 minutes, or until the sauce has thickened.
- Sprinkle with sliced green onions and sesame seeds before serving.Serve over steamed white rice or chow mein noodles.
Servings: 6
Calories: 450kcal