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I’ve always loved a good stir-fry—quick to make, full of fresh vegetables, and endlessly adaptable. This healthy mushroom chicken stir-fry has become one of my go-to dinners when I want something flavorful and satisfying without a ton of calories or WW Points.
If you’re a fan of Panda Express Mushroom Chicken, this lightened-up copycat version is for you. Tender bites of chicken breast, earthy mushrooms, and crisp zucchini come together in a savory garlic-ginger sauce that tastes like takeout but is so much healthier. Plus, it’s ready in under 30 minutes, making it perfect for busy weeknights.
Serve it over brown rice, cauliflower rice, or noodles for a complete meal that’s just as delicious reheated the next day.
Table of Contents
- Why I Love This Mushroom Chicken Stir-Fry
- Ingredients & Substitutions
- WW Points & Nutrition
- How to Make Chicken Mushroom Stir Fry Step by Step
- Serving Suggestions
- Ways to Use Stir Fry Leftovers
- Mushroom Chicken Stir-Fry for Two (Panda Express Copycat) Recipe
- More Stir-Fry Recipes for Weight Watchers
- Make Healthy Eating Even Easier
Why I Love This Mushroom Chicken Stir-Fry
- Quick and Easy: Ready in less than 30 minutes with just a few simple steps.
- Takeout Taste, Homemade Health: All the flavor of Panda Express Mushroom Chicken without the excess calories, sodium, or sugar.
- Customizable: I can use whatever vegetables you have on hand—broccoli, snap peas, or bell peppers all work well.
- WW Friendly: Made lighter with lean chicken breast, low-sodium soy sauce, and sugar substitute.
- Perfect for Two: This recipe is portioned for two servings, but can easily be doubled to feed a family or for meal prep.
Ingredients & Substitutions
- Boneless, skinless chicken breast – Lean protein that keeps the recipe light. You can also use chicken thighs for more richness or even shrimp or tofu for variety.
- Arrowroot starch (or cornstarch) – Helps thicken the stir-fry sauce. Cornstarch is the more common choice, but arrowroot works just as well.
- Reduced-sodium soy sauce – Adds savory umami flavor without excess sodium. Tamari or coconut aminos make great substitutes.
- Swerve sugar replacement (affiliate link) (or stevia/monk fruit) – Keeps the sauce slightly sweet without adding sugar or Points. Regular sugar or honey can also be used if you prefer.
- Garlic and fresh ginger – Classic aromatics that bring warmth and depth to the dish. Ground ginger or garlic powder can be used in a pinch.
- Canola or safflower oil – Neutral oils that are ideal for stir-frying. Avocado oil also works.
- Sesame oil – A little goes a long way to add nutty, toasty flavor.
- Zucchini – Adds freshness and balances the savory sauce. You could substitute broccoli, green beans, or bok choy.
- White mushrooms – Earthy and mild, but cremini or shiitake mushrooms would also be delicious.
- Reduced-sodium chicken broth (or water) – Keeps the stir-fry saucy without being heavy. Vegetable broth (affiliate link) works for a vegetarian version.
- Chopped cilantro (optional) – For a fresh finishing touch, though parsley or green onions also work.
WW Points & Nutrition
According to my calculations, each serving has:
- Calories: 228
- WW Points: 2 To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) - Old Points: 6 PointsPlus
How to Make Chicken Mushroom Stir Fry Step by Step
Step 1: Prepare the Chicken
Place the chicken in a small deep bowl and sprinkle with arrowroot powder. Thoroughly coat the chicken either by hand or with a spoon and set aside.
Step 2: Prepare the Sauce
In another small bowl (affiliate link), mix together the soy sauce, sugar replacement, garlic and ginger.
Step 3: Stir-Fry the mixture
Spray and heat a medium sized skillet, or wok, then add the canola oil. Add the chicken and cook, stir frying, for about 2 minutes or until all raw color has disappeared. Remove chicken to a plate and stir in the zucchini. Stir fry, turning the zucchini over medium high heat for 2 minutes. Add the mushrooms and stir fry one minute. Add 1 tablespoon broth or water, cover and cook just until the zucchini is almost crispy tender, about 1 minute.
Step 4: Stir in the sauce.
Stir in the soy sauce mixture, chicken and sesame oil. Stir fry for 1 minute or until chicken is totally cooked, hot and firm. Stir in the cilantro, if using. Remove from heat and serve.
Serving Suggestions
This stir-fry is versatile and pairs well with a variety of sides. Some of my favorite ways to serve it include:
- Over rice: Brown rice, jasmine rice, or even cauliflower rice for a lighter option.
- With noodles: Toss with rice noodles, soba noodles, or whole wheat spaghetti for a filling meal.
- Low-carb option: Serve over zucchini noodles or shirataki noodles for a WW-friendly twist.
- As a bowl: Pile it into a bowl with mixed greens, extra veggies, and a drizzle of sriracha or chili garlic sauce for a quick power bowl.
Fruit or low fat frozen dessert would be a great cooling finish to the stir fry.
Ways to Use Stir Fry Leftovers
One of the best things about stir-fry is how well it reheats. Here are a few easy ideas:
- Meal Prep: Pack into containers with rice or quinoa for grab-and-go lunches.
- Lettuce Wraps: Spoon leftovers into large romaine or butter lettuce leaves for a low-carb wrap.
- Soup Starter: Stir into chicken broth with extra veggies for a quick Asian-inspired soup.
- Stir-Fry Fried Rice: Dice the leftovers and toss with leftover rice, an egg, and extra soy sauce for an easy fried rice.
If you’ve made this Mushroom and Chicken Stir Fry, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Mushroom Chicken Stir-Fry for Two (Panda Express Copycat)
Equipment
Ingredients
- 1 boneless, skinless chicken breast (8 ounces), cut into 1/4-inch long slices
- 1 tablespoon arrowroot starch (or cornstarch)
- 2 teaspoons sodium-reduced soy sauce
- 1 teaspoon Swerve sugar replacement (affiliate link) (Stevia or equivalent)
- 1 large garlic clove, finely chopped
- 1 tablespoon freshly chopped gingeroot
- 1 teaspoon canola or safflower oil
- 1 teaspoon sesame oil
- 1 zucchini, sliced into 1/4-inch rounds
- 4 ounces (1/2 standard package) white mushrooms, thinly sliced
- 1 tablespoon reduced-sodium chicken broth, or water
- 1 tablespoon chopped cilantro, optional
Instructions
- Place the chicken in a small deep bowl and sprinkle with arrowroot powder. Thoroughly coat the chicken either by hand or with a spoon and set aside.
- In another small bowl (affiliate link), mix together the soy sauce, sugar replacement, garlic and ginger.
- Spray and heat a medium sized skillet, or wok, then add the canola oil. Add the chicken and cook, stir frying, for about 2 minutes or until all raw color has disappeared.
- Remove chicken to a plate and stir in the zucchini. Stir fry, turning the zucchini over medium high heat for 2 minutes.
- Add the mushrooms and stir fry one minute.
- Add 1 tablespoon broth or water, cover and cook just until the zucchini is almost crispy tender, about 1 minute.
- Stir in the soy sauce mixture, chicken and sesame oil. Stir fry for 1 minute or until chicken is totally cooked, hot and firm.
- Stir in the cilantro, if using. Remove from heat and serve.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) One tip is to freeze the chicken breast for 10 to 15 minutes. You’ll still be able to slice through easily and because it’s firmer, will be really easy to slice. Chop the garlic and ginger together to save a step. A chopped green onion can also be added for additional flavor. A wok is a really nice tool to have and works great with this. I used to have several and over the years of moving have disposed of every single one! Rest easy as I made this delightful stir fry in a plain non-stick 10-inch skillet. Any frying pan will do just as well. I used arrowroot starch to coat the chicken and ultimately thicken the sauce a little. Traditional cornstarch used in the same proportions will work just as well. Read and gather all the ingredients before starting the recipe. The cooking will be much smoother that way.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Stir-Fry Recipes for Weight Watchers
If you liked this Mushroom Chicken Stir-Fry, you may also enjoy:
- Chicken and Asparagus Stir-Fry – A light, lemony stir-fry packed with spring flavor.
- Shrimp Stir-Fry for Two – Quick, easy, and full of garlic-ginger goodness in under 20 minutes.
- WW Beef and Broccoli Stir-Fry – A healthy take on the classic Chinese restaurant favorite.
- Easy Healthy Egg Roll in a Bowl – All the flavors of an egg roll, made into a light and satisfying skillet meal.
- 17 Favorite Skillet and Stir-Fry Recipes – A roundup of my best skillet and stir-fry dinners, perfect for WW.
Make Healthy Eating Even Easier
If you enjoy simple, WW-friendly recipes like this one, you’ll love my Ultimate eCookbook Bundle. It’s packed with my best slow cooker, casserole, and family-friendly favorites—all with nutrition and WW Points already calculated for you. Perfect for busy weeknights, meal prep, or anytime you need quick inspiration.
We LOVED this recipe!! I made enough so we had another meal. Next time I would add more chopped vegetables. I added carrots, celery and red pepper also. It was so so good. We will definitely make this again. Thank you once again, Martha for your outstanding recipes. Joyce and Ed
Hi Joyce, Glad you enjoyed it! Thanks so much for taking the time to let me know. ~Martha
Does this chicken and mushroom dish look like chicken and zucchini? Or do my eyes deceive me.
I see on my bank statement that ordering the bundle of recipes pdf & ebooks will be reoccurring charge. I need to cancel that and there is no info on how to cancel that I can find. Can you send me info to cancel tyvm
wwergirl@gmail.com
Hi Laura, the eBook Bundle purchase is a ONE TIME charge, not a recurring one 🙂 ~Martha