Chicken With Mushroom Chinese Recipe


Chicken with Mushroom Chinese Recipe – Fried and crunchy, these easy chicken wings are flavored with soy sauce, garlic and vinegar, and then coated with an addictively tasty combination of cornstarch, sesame seeds and peanuts. Easy to prepare, this irresistible appetizer is sure to disappear from the plate in minutes!

Chicken Mushroom Fakeaway

  • 10MINS
  • 20MINS
  • Serves 2
  • 274KCAL

This Chicken and Mushroom Fakeaway is a super tasty, slimming-friendly Chinese fakeaway whether you’re counting calories or following a diet plan like Weight Watchers.

Chicken Mushroom Fakeaway


  • CARBS38G
  • FAT2G

Your dishes

You’re amazing, look at the Chicken Mushroom Fakeaway dishes you’ve made…

Chicken Mushroom Fakeaway
Chicken Mushroom Fakeaway - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

This Chicken and Mushroom Fakeaway tastes so good, you’ll never need to go to the Chinese again! Think of all the calories and money you’ll be saving! We’ve perfected a savoury, rich sauce that’s packed full of flavour.

Oyster sauce is a key ingredient in this recipe. If you don’t want to use a seafood based sauce then you can get a vegetarian alternative made from mushrooms! Whichever you use it will give a wonderfully earthy flavour and keeps it nice and thick. All of this deliciousness and from fridge to table in only half an hour: guilt free and faster than digging out the takeaway menu!

What diets is this Chicken and Mushroom Fakeaway suitable for?

This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;

  • Stock cubes
  • Soy sauce
  • Oyster sauce

You could also enjoy this Chicken and Mushroom Fakeaway if you’re dairy free.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chicken and Mushroom Fakeaway recipe?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

Do you need any special ingredients to make Chicken and Mushroom Fakeaway?

Nope! All the ingredients we use in this recipe are readily available in the supermarkets.

We like to use chicken breast in this Fakeaway as they cook quicker, but you could also have it with beef, pork or even prawns if you fancied.

This recipe is also a great way to use up any vegetables that need eating. Just bung them in!

How many calories are in this Chicken and Mushroom Fakeaway?

There are 274 calories in each portion of our slimming friendly Chicken and Mushroom Fakeaway. This means it falls into our Everyday Light recipe category.

This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly!

Step 1

Heat up a wok or decent sized frying pan, and spray with low calorie cooking spray.

Step 2

Add the onions, chicken, peppers, broccoli, garlic and ginger and cook until they start to soften.

Step 2

Step 3

Add the spring onions, baby corn and mushrooms and cook until they start to colour slightly.

Step 3

Step 4

Add the soy sauce, oyster sauce, rice vinegar and black pepper.

Step 5

Pour in the stock and stir well and allow to simmer on a high heat until the sauce reduces and thickens slightly.

Step 6

Check the chicken is cooked. Serve with rice or noodles.

Chicken Mushroom Fakeaway - Pinch of Nom Slimming Recipes

What should you should serve with this Chicken and Mushroom Fakeaway?

Any of the following go really well with Chicken and Mushroom Fakeaway. Why not have a slimming-friendly Fakeaway feast?

Fakeaway Fried Rice


  • 25M
  • 361KCAL
Salt and Pepper Chips

  • 30M
  • 288KCAL

Salt and Pepper Chips

Singapore Noodles


Singapore Noodles

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.

Can you cook this Chicken and Mushroom Fakeaway another way?

This recipe is really quick and simple to make using the method below. It isn’t suitable for cooking using an alternative method.

How do you know when this Chicken and Mushroom Fakeaway is cooked?

You should cook this Fakeaway until the vegetables have softened, the sauce has reduced slightly and the chicken is cooked through.

This should take approx 20 minutes on the hob.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep this Chicken and Mushroom Fakeaway in the fridge?

Once you’ve served it, ideally you should eat this dish within 4 hours.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chicken and Mushroom Fakeaway in the fridge for approximately 3 days or so.

Can I freeze this Chicken and Mushroom Fakeaway?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Chicken and Mushroom Fakeaway?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.




Chinese-style recipes are often perfect for one, because many of them are made at top speed.

The trouble is that Westerners are often inclined to add a little extra cooking time, and the end result can be just that little bit overdone. However, practice makes perfect and after you’ve made this a few times you’ll soon learn to get just the right amount of bite and crispness.


First of all remove the skin and any bone from the chicken breast, and cut it into small pieces (approx 1 x ½ inch, 2.5 x 1 cm).

Then place the pieces in a small bowl, sprinkle them with the cornflour and mix well, using your hands, until all the pieces are well coated. Next sprinkle in the soy sauce and mix again until they’ve all been coated with that too.  Cover the bowl and leave it in a cool place for 30 minutes.

After that, heat 1 tablespoon of oil in a 7 inch (18 cm) frying-pan or wok and when it’s very hot, stir-fry the chicken pieces for about 2 minutes, keeping them on the move and tossing them about all the time so that all sides get into contact with the heat. Then remove them to a plate and keep warm.  Next add ½ tablespoon of oil to the pan and add the chopped onion, garlic and ginger. Let that cook for about 2 minutes, then add the broccoli, mushrooms and salt – and stir-fry these, again tossing them all around over a high heat for about 1 minute.

Now return the chicken to the pan, turn the heat down to medium, pour in the sherry mixed with 1 tablespoon of water and sprinkle half the spring onion in. Put a lid on the pan and cook for a further minute. Serve straight away then, with the rest of the spring onion sprinkled over.

You can also watch how to make perfect rice in our Cookery School Video on this page.


1 small chicken breast weighing approximately 6 oz (175 g)

½ level teaspoon salt

2 tablespoons sherry

1½ oz (40 g) broccoli or calabrese florets

2 spring onions, finely chopped

3 oz (75 g) mushrooms, cut in slices through the stalks

1 level dessertspoon cornflour

1 dessertspoon soy sauce

1½ tablespoons oil

1 small onion, chopped small

1 clove of garlic, chopped

1 level teaspoon grated fresh root ginger


You will also need a 7 inch (18 cm) frying-pan, or a wok.

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}

Chinese Mushroom Chicken served on a plate

Since moving to the US, I’m often amazed at how trying out American Chinese food can open my mind towards the food of my own culture. I’ve experienced and recreated some of the popular American Chinese such as Orange Chicken, General Tso Tofu, and Beef with Broccoli. I’d never seen these dishes growing up in China. But they use various Chinese ingredients to create a sensation that’s true to traditional Chinese cooking. I enjoy these dishes and they somehow remind me of the food from home.

The theory proved right again on our way back from Los Angeles recently. During lunch hour, my husband and I were stuck in a tiny terminal with five restaurant options. After looking through the menus, we decided the most healthy option was Panda Express. I confess it was my first time ordering from the chain, since I often prefer smaller Chinese diners operated by immigrants. But to my surprise, the food turned out so good and I was obsessed with their mushroom chicken in the end.

The truth is, there is a mushroom chicken dish in traditional Chinese cooking. It is made with bone-in skin-on chicken, chopped to bite-size, then braised in a soy sauce based sauce with dried shiitake mushrooms. It’s a dish I often ate growing up. But I rarely make it anymore after moving to the US, because it can be hard to find such chicken cuts.

Trying the mushroom chicken at Panda Express made me realize that the best solution to recreating one of my favorite childhood dishes is to stir fry the ingredients instead of braising them.

Chinese Mushroom Chicken in a frying pan

Mushroom Chicken – Panda Express Style

The Panda Express 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. The Panda Express restaurant version doesn’t contain bamboo shoots. But I highly recommend them because they add a great texture and their taste goes perfectly with the sauce.

Which cut of chicken to use

The original Panda Express version actually uses dark meat, as is typical in China. I used white meat in this recipe and the result turned out great. And of course, you can use dark meat instead if you prefer.


I’ve talked in previous posts about why NOT to use a wok, and some of the best ways to set up your stir fry station if you’re using an electric stove. Long story short, the most convenient setup is to use your electric stove with a nonstick pan (such as the 12” Calphalon deep fry pan, which provides enough surface area against the heating element to heat up your pan well, while it’s also deep enough to hold the ingredients during cooking).

The benefit of using a nonstick pan is that it heats up faster on an electric stove than a traditional wok does. Plus, the nonstick surface prevents the food from sticking to the pan. Most Chinese stir fry dishes use cornstarch to coat the meat, which is very prone to sticking to the pan if you don’t use enough oil and heat the pan well.

On the other hand, if you prefer not to use a nonstick pan, I would recommend a cast iron or a carbon steel pan (Ignore stainless. They stick like hell). In this case, you will need to add more oil to prevent the meat from sticking.

Panda Express Style Mushroom Chicken

Marinating the chicken

The most important step for most Chinese stir fries. The marinade will season the meat and give it a deeper aroma. The cornstarch will coat the chicken and protect it from the high heat. It takes a bit of effort but yields a very juicy and tender result, just like the restaurant version.

Mise en place

I like to organize my ingredients in groups, so I can use less bowls. It also makes the cooking easier. Once you’re done prepping, your kitchen counter should have:

  • Chicken with marinade
  • Mixed sauce with a spatula (to stir again during the cooking)
  • Chopped ginger, garlic, and green onion in a bowl
  • Chopped mushrooms
  • Bamboo shoots
Chinese Mushroom Chicken cooking ingredients

Cooking process

The cooking happens very quickly once the pan has heated up.

It’s very important that you cook the chicken first, and take it out before adding the vegetables. It’s the best way to prevent the chicken from overcooking. Plus, it helps the pan to keep a high temperature to sear the vegetables instead of steaming them.

If you’re using a cast iron or carbon steel pan, the chicken might stick to the pan. In this case, drizzle 1 to 2 tablespoons Shaoxing wine and use a wooden spatula to deglaze it.

To make this dish gluten-free, use tamari or coconut aminos to replace the soy sauce. Use dry sherry instead of Shaoxing wine. And use a gluten-free oyster sauce.

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