Panda Express Mushroom Chicken Calories & Price
This lighter, protein-packed entree features tender chicken, savory mushrooms and fresh zucchini. Panda’s Wok Smart bowls have just 220 calories per serving. The dish is tossed in a well-balanced ginger soy sauce with rich umami flavor. Around $8.80, it pairs well with steamed rice and Super Greens. A Gluten-Free meal that will satisfy your cravings.
- Crispy Perfection: Lightly battered and fried to golden crispiness, each bite delivers an irresistible crunch.
- Savory Glaze: Drenched in a honey-sesame sauce that’s sticky, sweet, and just a little nutty.
- Textural Bliss: Toasted sesame seeds add a delicate crunch, while fresh veggies keep it bright and balanced.
- Flavor Bomb: A masterful mix of sweet, savory, and umami—every forkful is addictive.
- Better Than Takeout: So good, you’ll swear it came straight from the wok.
Panda Express Honey Mushroom Chicken
Price $6.75
Price $10.10
Price $11.30
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 170 |
| Fat | 9g |
| Saturated Fat | 1.5g |
| Carbohydrates | 8g |
| Protein | 9g |
| Sodium | 650mg |
| Dietary Fiber | 2g |
| Sugars | 4g |
Allergens
- Soy: Present in the ginger soy sauce; not suitable for those with soy allergies
- Gluten: May be present due to soy sauce and possible cross-contamination
- Mushrooms: Included as an ingredient; may trigger sensitivities in some individuals
- Cross-Contamination: Prepared in a shared kitchen; may not be safe for those with severe allergies
Panda Express Mushroom Chicken Recipe
Here’s a simple recipe that takes the restaurant’s flavorful and healthy Mushroom Chicken straight to your kitchen! Easy to follow, this recipe uses fresh ingredients to achieve the perfect balance of savory, earthy, and tender.
Ingredients
- Chicken Breast: 2 boneless, skinless (about 1 lb or 450g)
- Mushrooms: 2 cups, cleaned and sliced
- Zucchini: 1 medium, sliced into half-moons
- Garlic: 3 cloves, minced
- Ginger: 2 tablespoons, fresh grated or finely minced
- Soy Sauce: 3 tablespoons (preferably low-sodium)
- Chicken Broth: 2 tablespoons (low-sodium)
- Cornstarch: 1 teaspoon (for thickening the sauce)
- Vegetable Oil: 1 tablespoon (for stir-frying)
- Sesame Oil: 1 teaspoon (optional, for added flavor)
- Black Pepper: 1/2 teaspoon (to taste)
- Salt: To taste (optional, due to saltiness from soy sauce)
Instructions
Here’s the step-by-step cooking process in an easy bullet-style list:
1: Prepare the Chicken
- Slice chicken breasts into thin, bite-sized pieces (cut against the grain).
- Lightly season with salt and pepper; set aside.
2: Prepare the Vegetables
- Clean and slice mushrooms and zucchini (cut zucchini into half-moons).
- Set the vegetables aside, ready for stir-frying.
3: Make the Sauce
- In a small bowl, mix:
- Soy sauce
- Chicken broth
- Cornstarch
- Minced garlic
- Grated ginger
- Stir until cornstarch is fully dissolved.
4: Stir-Fry
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken slices and stir-fry for 3–4 minutes until fully cooked and golden.
- Add mushrooms and cook for 2 minutes until they start to soften.
- Add zucchini and cook another 2–3 minutes until tender but crisp.
5: Combine and Finish
- Pour in the sauce and stir to coat evenly.
- Let it simmer for 2–3 minutes until sauce thickens.
- (Optional) Drizzle with 1 tsp sesame oil for extra flavor.
6: Serve
- Serve hot over steamed rice, cauliflower rice, or alone for low-carb.
- (Optional) Garnish with green onions or sesame seeds.
