Panda Express Orange Chicken Recipe with Ingredients

Panda Express is known for its delicious and flavorful Chinese cuisine, and one of its most popular menu items is its fried rice. Here is a recipe for making your own Panda Express-style fried rice at home.

Ingredients:

• 4 cups cooked white rice, preferably chilled or leftover
• 1/2 cup frozen peas and carrots
• 2-3 green onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 eggs, lightly beaten
• 1/4 cup soy sauce
• 1/4 teaspoon sesame oil
• Salt and pepper to taste

Instructions:

1. Begin by cooking your white rice according to the package instructions. It is best to use chilled or leftover rice, as it is firmer and easier to work with when making fried rice.
2. In a large skillet or wok, heat up the vegetable oil over medium-high heat. Add the minced garlic and stir-fry for 30 seconds until fragrant.
3. Add the frozen peas and carrots to the skillet and stir-fry for a couple of minutes until the vegetables are slightly softened.
4. Push the vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until they are fully cooked, then mix them together with the vegetables.
5. Add the cooked rice to the skillet and stir-fry everything together for a few minutes until the rice is heated through and slightly crispy.
6. Add the soy sauce and sesame oil to the skillet and stir everything together until the rice is fully coated in the sauce.
7. Add salt and pepper to taste, and sprinkle the chopped green onions on top.
8. Serve the fried rice hot, and enjoy!

This recipe makes enough for 4-6 servings, so it’s perfect for a family meal or leftovers. You can also add in other ingredients such as shrimp, chicken, or beef to customize your fried rice to your liking.

Panda Express is famous for its mouth-watering Chinese dishes, and one of its most popular menu items is Kung Pao Chicken. Here is a recipe for making your own delicious and spicy Panda Express-style Kung Pao Chicken at home.

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup roasted peanuts
• 3 green onions, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon ginger, minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon Sichuan peppercorn
• Salt and black pepper to taste

For the sauce:

• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions:

1. Begin by marinating the chicken. In a bowl, mix together the soy sauce and cornstarch, then add the chicken and toss to coat. Set aside for 10-15 minutes.
2. In a small bowl, mix together the ingredients for the sauce and set aside.
3. In a wok or large skillet, heat the vegetable oil over high heat. Add the chicken and stir-fry for 5-7 minutes until golden brown and fully cooked. Remove from the pan and set aside.
4. In the same wok, add the red and green bell peppers, garlic, ginger, red pepper flakes, and Sichuan peppercorn. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
5. Add the sauce to the wok and stir everything together until the sauce thickens and coats the vegetables.
6. Add the cooked chicken back to the wok and stir everything together until the chicken is coated in the sauce.
7. Add the roasted peanuts and green onions to the wok and stir everything together for another minute.
8. Season with salt and black pepper to taste.
9. Serve the Kung Pao Chicken hot, and enjoy!

This recipe makes enough for 4 servings, so it’s perfect for a family meal or leftovers. You can adjust the spiciness of the dish by adding more or less red pepper flakes or Sichuan peppercorn.

Panda Express is well known for its delicious Chinese cuisine, and one of its most popular dishes is Honey Walnut Shrimp. Here is a recipe for making your own Panda Express-style Honey Walnut Shrimp at home.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 cup cornstarch
• 2 eggs, beaten
• Vegetable oil, for frying
• 1/2 cup walnuts, roughly chopped
• 1/4 cup mayonnaise
• 1/4 cup honey
• 1 tablespoon condensed milk
• 1 tablespoon lemon juice

Instructions:

1. Begin by coating the shrimp. In a large bowl, toss the shrimp with cornstarch until fully coated. Dip the shrimp into the beaten eggs and set aside.
2. Heat up the vegetable oil in a deep fryer or wok over medium-high heat. Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Remove from the oil and drain on a paper towel.
3. In a separate pan, toast the chopped walnuts over medium heat for 2-3 minutes until fragrant. Remove from the pan and set aside.
4. In a small bowl, mix together the mayonnaise, honey, condensed milk, and lemon juice until fully combined.
5. In a large skillet or wok, heat up the honey sauce over medium heat. Add the fried shrimp and toasted walnuts to the skillet and stir everything together until the shrimp is fully coated in the sauce.
6. Serve the Honey Walnut Shrimp hot, and enjoy!

This recipe makes enough for 4 servings, so it’s perfect for a family meal or leftovers. You can also adjust the sweetness of the sauce by adding more or less honey or condensed milk. Serve with steamed rice and vegetables for a complete meal.

Panda Express’s Mushroom Chicken is a savoury and delicious dish that you can recreate at home. Here is a recipe that mimics the flavours and taste of Panda Express Mushroom Chicken:

Ingredients:

• 1 pound chicken breast, cut into 1-inch cubes
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 1/2 cup sliced mushrooms
• 1/2 cup sliced zucchini
• 1/2 cup sliced carrots
• 1/2 cup sliced celery
• 1/4 cup sliced green onions
• 3 cloves garlic, minced
• 1/2 teaspoon ginger, minced
• Salt and pepper to taste
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1/4 cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons of water

Instructions:

1. In a large bowl, toss the chicken with cornstarch until fully coated.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 5-7 minutes until golden brown and fully cooked. Remove from the pan and set aside.
3. In the same skillet or wok, add the sliced mushrooms, zucchini, carrots, celery, green onions, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are slightly softened.
4. Add the oyster sauce, soy sauce, and hoisin sauce to the skillet and stir everything together until fully combined.
5. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low and let simmer for 2-3 minutes.
6. Mix the cornstarch and water together in a small bowl until fully combined. Pour the cornstarch mixture into the skillet and stir everything together until the sauce thickens.
7. Add the cooked chicken back to the skillet and stir everything together until the chicken is coated in the sauce.
8. Season with salt and pepper to taste.
9. Serve the Mushroom Chicken hot, and enjoy!

This recipe makes enough for 4 servings, so it’s perfect for a family meal or leftovers. You can adjust the vegetables according to your preference or what you have on hand. Serve with steamed rice for a complete meal.