Health(ify) The Menu: Every Panda Express Recipe (Including Limited-Time & International Items)
Hi, friends!
I almost had a full-on meltdown in the parking lot of Panda Express because I just wanted orange chicken without a side of mystery oils and weird ingredients I can’t pronounce.
That spiral led me here, to the 5th edition of Health(ify) The Menu, inspired by Keith Habersberger’s brilliant Eat The Menu series and my own desperate craving for Cream Cheese Rangoons I could actually digest.
This one’s for anyone who:
Feels wrecked after takeout but still dreams about chow mein
Wants that crispy-saucy-salty hit without gut regret
Needs recipes that taste like the real thing (not a “clean” version that barely resembles food)
I recreated every single item on the Panda Express menu with ingredients you can trust! No junk, no guesswork, just real food that slaps. And yes, I even figured out a way to make a healthy Apple Pie Roll. Buckle up. It’s juicy!
Appetizers:
Veggie Spring Roll
Ingredients:
2 cups green cabbage, thinly shredded
1 cup carrots, julienned
1/2 cup celery, thinly sliced
1/2 tsp garlic powder
1/2 tsp white pepper
1/2 tsp salt
1 tsp sesame oil
1 tsp soy sauce (or salted beef broth)
1 tsp sugar
12 spring roll wrappers
Coconut oil (for frying)
Instructions:
Heat sesame oil in a skillet. Add veggies, soy sauce, garlic powder, sugar, white pepper, and salt. Sauté just until slightly softened (3–4 minutes).
Let cool. Place 2 tbsp of filling in each wrapper. Fold, roll, and seal with a dab of water.
Fry at 350°F until golden (about 4–5 minutes). Drain on paper towels.
Chicken Egg Roll
Ingredients:
1 cup cooked chicken breast, finely chopped
1 cup shredded green cabbage
1/2 cup carrots, shredded
2 green onions, thinly sliced
1 garlic clove, minced
1 tsp ginger, minced
1 tbsp oyster sauce
1/2 tsp white pepper
Egg roll wrappers
Coconut oil (for frying)
Instructions:
Sauté cabbage, carrots, garlic, and ginger until soft (about 5 minutes). Add chicken, green onion, oyster sauce, and white pepper. Cook 2 more minutes.
Cool mixture. Spoon the mixture into wrappers, roll them tightly, and seal with water.
Fry at 350°F until deep golden and crisp.
Cream Cheese Rangoon
Ingredients:
8 oz cream cheese, softened
1 garlic clove, grated
1 tsp Worcestershire sauce
1/2 tsp powdered sugar
Pinch of salt
16 wonton wrappers
Coconut oil (for frying)
Instructions:
Mix the cream cheese, garlic, Worcestershire sauce, sugar, and salt until smooth.
Place 1 tsp of filling in the center of each wrapper. Wet edges, fold into a flower or triangle shape.
Fry at 350°F until bubbly and lightly golden (2–3 minutes).
Apple Pie Roll
Ingredients:
2 medium Fuji apples, peeled & diced
1 tbsp butter
1 tbsp honey
2 tbsp cane sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
Pinch of salt
1 tsp cornstarch + 1 tsp water (slurry)
6 egg roll wrappers
Coconut oil (for frying)
Extra cane sugar + cinnamon (for dusting)
Instructions:
Cook apples in butter over medium heat until soft (5 minutes). Add honey, sugar, cinnamon, nutmeg, and salt.
Stir in cornstarch slurry to thicken. Cool completely.
Spoon filling onto wrappers. Fold and roll tightly.
Fry at 350°F until golden brown. Dust with cinnamon sugar immediately.
Entrees:
Honey Walnut Shrimp
What Makes It Spot-On: Buttery, candied walnuts + creamy sweet sauce + light crispy shrimp
Ingredients:
1 lb large shrimp (peeled, deveined, tails off) *Careful! Medium-nickel content
1/2 cup cornstarch
1 egg white
Coconut Oil for frying
Candied Walnuts:
1/2 cup water
1/2 cup cane sugar
1/2 cup walnut halves *DANGER: High-Nickel Content: Nickel-Free Crunch Hack:
Slice water chestnuts thin and pan-toast in butter until edges brown. Toss with honey glaze and let cool.
Sauce:
1/4 cup sour cream or Greek yogurt
2 tbsp sweetened condensed milk
Homemade Sweetened Condensed Milk:
2 cups whole milk,
⅔ cup cane sugar or honey
Optional: 2 tbsp butter, 1 tsp vanilla
How to: Simmer milk and sugar over low heat, stirring until sugar dissolves. Keep simmering uncovered, stirring occasionally, until thickened and reduced by half (30–45 mins). Stir in butter and vanilla, cool, and refrigerate.
1 tbsp honey
Pinch of salt
Instructions:
Boil water and sugar. Add walnuts, boil 2–3 min. Drain and dry on parchment.
Mix egg white and shrimp, coat in cornstarch, and deep fry until golden.
Toss fried shrimp in sauce. Top with candied walnuts.
Black Pepper Sirloin Steak
Ingredients:
1 lb sirloin or flank steak, thinly sliced
1 green bell pepper, sliced
1 onion, sliced
2 tsp fresh ground black pepper
Marinade:
1 tbsp soy sauce
1 tsp cornstarch
1 tsp rice vinegar
Sauce:
1 tbsp oyster sauce
2 tbsp soy sauce
1 tsp cane sugar
1 tsp cornstarch + 2 tbsp water
Instructions:
Marinate steak for 30 min. Sear in a hot pan. Remove.
Sauté veggies 2–3 min.
Add steak back in with sauce. Stir until thick and glossy.
Mushroom Chicken
Ingredients:
1 lb chicken thigh, sliced thin
1 zucchini, halved and sliced
1 cup white button mushrooms, halved
1 tsp minced garlic
Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cane sugar
1 tsp cornstarch + 2 tbsp water
Instructions:
Sear chicken in oil, and remove.
Sauté mushrooms and zucchini in garlic.
Return chicken, pour sauce, and simmer until thick.
Kung Pao Chicken
Ingredients:
1 lb chicken breast, cubed
1 zucchini, diced
1/2 red bell pepper, diced (switch to green for low-nickel)
¼ cup roasted peanuts *Careful: Medium-nickel content
5 dried red chilies *Careful: Can be Medium-nickel content
Sauce:
2 tbsp soy sauce
1 tbsp hoisin
1 tbsp rice vinegar
1 tsp cane sugar
1 tsp cornstarch + 2 tbsp water
Instructions:
Fry chicken, and remove.
Toast chilies until dark. Add veggies and stir-fry.
Add chicken and peanuts, pour sauce, and stir until thick.
String Bean Chicken Breast
Ingredients:
1 lb chicken breast, sliced thin
2 cups green beans, ends trimmed *Careful: Medium-nickel
1/2 onion, sliced
Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cane sugar
1/2 tsp garlic powder
1/2 tsp ginger
1 tsp cornstarch + 2 tbsp water
Instructions:
Stir-fry chicken. Remove.
Cook green beans and onions 3–4 min.
Return chicken, add sauce, cook until thickened.
The Original Orange Chicken
Ingredients:
1 lb boneless chicken thigh, cubed
1/2 cup cornstarch
1 egg
Oil for frying
Sauce:
1/3 cup orange juice
1 tbsp soy sauce
1 tbsp white vinegar
3 tbsp cane sugar
Zest of 1 orange
1 tsp cornstarch + 1 tbsp water
Instructions:
Mix egg with chicken, coat in cornstarch, and fry until crisp.
Simmer sauce ingredients. Add slurry to thicken.
Toss chicken in the sauce just before serving.
Honey Sesame Chicken Breast
Ingredients:
1 lb chicken breast, cubed
1/2 cup cornstarch
1 egg
Oil for frying
1 tbsp toasted sesame seeds *DANGER: High-Nickel Content: Try replacing with crushed pretzels!
Sauce:
2 tbsp honey
1 tbsp soy sauce
1 tbsp white vinegar
1 tsp cane sugar
1 tsp cornstarch + 1 tbsp water
Instructions:
Fry breaded chicken.
Simmer sauce until thick. Toss chicken and sesame seeds in it.
Grilled Teriyaki Chicken
Ingredients:
2 lbs boneless skinless chicken thighs
1 tbsp oil
Sauce:
1/4 cup soy sauce
3 tbsp cane sugar
2 tbsp mirin or rice vinegar
1/2 tsp garlic powder
1/2 tsp ginger
Instructions:
Grill or pan-sear chicken thighs until cooked and charred.
Simmer sauce until thick. Brush over the chicken before serving.
Broccoli Beef
Ingredients:
1 lb flank steak, sliced thin
2 cups broccoli florets
Marinade:
1 tbsp soy sauce
1 tsp cornstarch
Sauce:
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp cane sugar
1 tsp cornstarch + 2 tbsp water
Instructions:
Marinate beef for 20 min. Stir-fry, remove.
Steam or blanch broccoli for 2 min.
Stir together with sauce until coated.
Beijing Beef
Ingredients:
1 lb flank steak, sliced thin
1/2 cup cornstarch
Oil for frying
1/2 onion, chopped
1/2 red bell pepper, chopped (switch to green for low-nickel)
Sauce:
2 tbsp ketchup
1 tbsp soy sauce
2 tbsp white vinegar
3 tbsp cane sugar
1/2 tsp chili flakes
1 tsp cornstarch + 2 tbsp water
Instructions:
Coat beef in cornstarch and fry until crispy.
Stir-fry veggies.
Simmer the sauce and toss everything together.
Sides/Bases:
1. White Steamed Rice
Ingredients:
2 cups jasmine rice (or long-grain white rice)
2 ½ cups water
Pinch of salt
Instructions:
Rinse rice under cold water until water runs clear to remove excess starch.
Combine rice, water, and salt in a pot with a tight-fitting lid.
Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes.
Remove from heat and let it steam, covered, for another 10 minutes.
Fluff gently with a fork before serving.
Pro tip: Use jasmine rice for the slightly floral aroma Panda’s rice has.
Brown Steamed Rice
Ingredients:
1 cup brown long-grain rice
2 1/2 cups water
Pinch of salt
Instructions:
Same as white rice
2. Fried Rice
Ingredients:
3 cups cooked white rice (preferably day-old)
2 eggs, lightly beaten
1 cup diced onion
¼ cup frozen peas *DANGER: High-Nickel Content:
Not the same texture or taste, but try with diced zucchini instead, or just stick with carrots.
¼ cup carrots
3 tablespoons soy sauce
2 tablespoons peanut oil
2 teaspoons sesame oil
1 teaspoon minced garlic
Salt and pepper to taste
Optional: sliced green onions for garnish
Instructions:
Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat.
Scramble eggs until just cooked, then remove from the pan and set aside.
Add the remaining oil to the pan. Sauté onions and garlic until fragrant and translucent.
Add peas and carrots; cook for 2 minutes.
Add cooked rice, breaking apart any clumps, and stir-fry for 3-4 minutes until heated through.
Stir in soy sauce and sesame oil evenly.
Return the scrambled eggs to the pan and mix thoroughly.
Season with salt and pepper. Garnish with sliced green onions if desired.
3. Chow Mein
Ingredients:
6 oz chow mein egg noodles or thin spaghetti
1 tablespoon coconut oil
1 cup shredded cabbage
½ cup sliced onions
½ cup julienned celery
½ cup bean sprouts (optional) *DANGER: Can be High-Nickel: Replace with thinly sliced water chestnuts
2 tablespoons soy sauce
1 teaspoon oyster sauce (optional)
1 teaspoon sugar
2 teaspoons minced garlic
Salt and pepper to taste
Instructions:
Cook noodles according to package instructions until al dente. Drain and toss with a bit of oil to prevent sticking.
Heat oil in a large skillet or wok over medium-high heat. Add garlic and stir until fragrant.
Add onions, celery, and cabbage. Stir-fry for 3-4 minutes until veggies are tender-crisp.
Add bean sprouts if using.
Toss in noodles and stir well.
Mix soy sauce, oyster sauce, and sugar in a small bowl, then pour over the noodles.
Stir fry everything together for 2-3 minutes. Adjust seasoning with salt and pepper.
4. Super Greens
Ingredients:
1 cup chopped kale (ribs removed) *DANGER: Can be High-Nickel: Replace with cabbage
1 cup chopped broccoli florets
1 cup shredded Brussels sprouts *DANGER: Can be High-Nickel: Replace with shredded zucchini
1 tablespoon coconut oil
1 teaspoon minced garlic
2 tablespoons vegetable broth
Salt and pepper to taste
Instructions:
Heat oil in a large skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
Add kale, broccoli, and Brussels sprouts. Stir-fry for 2 minutes.
Add water or broth, cover, and steam for 2-3 minutes until veggies are tender but still bright green.
Remove the lid and stir. Season with salt and pepper to taste.
International Offerings & Former Limited Runs:
1. Canada: Black Pepper Chicken
Ingredients:
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing wine or dry sherry
1 tsp sugar
1 tsp cornstarch
3 tbsp coconut oil
1 large onion, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 tbsp freshly cracked black pepper (the more the better)
1/2 tsp salt
1/4 cup chicken broth
1 tsp toasted sesame oil (optional)
Instructions:
In a bowl, toss chicken pieces with soy sauce, oyster sauce, Shaoxing wine, sugar, and cornstarch. Let marinate for 15–20 minutes.
Heat oil in a wok or large skillet over medium-high heat. Add garlic and stir-fry until fragrant (about 30 seconds).
Add chicken and cook until browned and cooked through about 5–7 minutes. Remove and set aside.
In the same pan, add onion and bell pepper, and stir-fry until crisp-tender, about 3 minutes.
Return the chicken to the pan. Add chicken broth, black pepper, and salt. Stir everything together and cook until the sauce thickens slightly about 2 minutes.
Drizzle with sesame oil if using, toss once more, and serve hot over steamed rice.
2. UAE: Chicken Corn Soup
Ingredients:
4 cups chicken broth
1 cup cooked shredded chicken
1 cup cream-style corn
Homemade Cream-Style Corn (No Cans)
Ingredients:
2 cups fresh corn kernels (about 2–3 ears)
½ cup whole milk or coconut milk
1 tbsp butter
½ tsp salt
½ tsp sugar (optional)
1 tsp cornstarch or gelatin (optional, for thickening)
Instructions:
Cut kernels off corn ears and scrape the cob for milky juice.
Melt butter in a saucepan, add corn and juice, and cook for 2 minutes.
Add milk, salt, and sugar; simmer 10 minutes.
Mash half the corn for creaminess.
Stir in cornstarch or gelatin mixed with water (if using), and cook 2 more minutes until thick.
Serve warm.
1/2 cup whole kernel corn
1 egg, lightly beaten
2 tsp gelatin mixed with 2 tbsp cold water
1/2 tsp grated fresh ginger
1/2 tsp white pepper
1 tsp soy sauce
1 green onion, finely sliced
Salt to taste
Instructions:
In a pot, bring chicken broth to a gentle boil. Add the shredded chicken, cream-style corn, whole-kernel corn, ginger, white pepper, and soy sauce. Stir to combine.
Slowly add the cornstarch slurry while stirring continuously to thicken the soup slightly.
Reduce heat to low and slowly drizzle in the beaten egg in a thin stream while stirring gently to create silky egg ribbons.
Adjust salt if needed. Garnish with green onion and serve hot.
3. Guatemala: Cheesecake Bites
Ingredients:
8 oz cream cheese, softened
1/4 cup powdered cane sugar
1/2 tsp vanilla extract
1 sheet frozen puff pastry, thawed
1 egg (for egg wash)
Powdered sugar (for dusting)
Instructions:
Preheat oven to 375°F (190°C).
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
Roll out the puff pastry sheet on a floured surface. Cut into small squares (~2x2 inches).
Place a teaspoon of cream cheese filling in the center of each square. Fold corners over to form a small packet or roll like a mini Danish. Seal edges gently.
Place on a parchment-lined baking sheet. Brush with beaten egg.
Bake for 15–18 minutes or until golden and puffed.
Cool slightly and dust with powdered sugar before serving.
4. Latvia: Ramen with Chicken
Ingredients:
4 cups chicken broth
2 packs of fresh or dried ramen noodles
1 cup cooked shredded chicken
1/2 cup sliced shiitake or cremini mushrooms
1/2 cup baby spinach *Careful: Can be medium to high nickel
2 green onions, sliced
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp toasted sesame oil
1 tsp grated fresh ginger
1 egg (cooked to preference)
Instructions:
In a pot, bring chicken broth to a boil. Add garlic, ginger, and mushrooms, simmer for 5 minutes.
Add soy sauce and sesame oil.
Meanwhile, cook ramen noodles according to package instructions. Drain and divide into serving bowls.
Add shredded chicken and baby spinach to the broth. Cook just until spinach wilts.
Ladle hot broth over noodles. Top each bowl with green onions and egg. Serve immediately.
5. Philippines: Chili Garlic Chicken
Ingredients:
1 lb boneless chicken thighs, cut into bite-sized pieces
3 tbsp soy sauce
1 tbsp fish sauce *DANGER: High-Histamine:
Fish Sauce Substitute:
Simmer ½ cup homemade beef or chicken broth until reduced by half. Stir in ¼ tsp sea salt and 1 tsp raw honey
1 tbsp brown sugar
6 cloves garlic, minced
2 tbsp coconut oil
1 tsp red chili flakes (adjust to heat preference)
1/2 tsp black pepper
1/4 cup water
1 green onion, sliced (for garnish)
Instructions:
Marinate chicken with soy sauce, fish sauce, and brown sugar for at least 30 minutes.
Heat oil in a pan over medium-high heat. Add garlic and sauté until golden and fragrant.
Add marinated chicken pieces and cook until browned on all sides, about 7–8 minutes.
Stir in red chili flakes and black pepper.
Add water and simmer until sauce thickens and chicken is cooked through about 5 minutes.
Garnish with sliced green onions and serve hot with steamed rice.
Firecracker Steak and Shrimp (Limited-Time)
Ingredients:
8 oz sirloin steak, thinly sliced
8 oz large shrimp, peeled and deveined
2 tbsp coconut oil
2 cloves garlic, minced
1 tsp ginger, minced
2 green onions, sliced
1 red chili, sliced (adjust for heat) *Careful: Can be medium/high histamine
Firecracker Sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tbsp Sriracha (adjust to taste)
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water
Instructions:
Heat 1 tbsp oil in a large skillet over medium-high heat. Stir-fry steak until just cooked, remove and set aside.
Add remaining oil; cook shrimp until pink, about 2 minutes per side, remove and set aside.
In the same pan, sauté garlic, ginger, green onions, and chili for 30 seconds.
Whisk sauce ingredients (except cornstarch slurry) in a bowl, and pour into pan.
Bring to a simmer, add cornstarch slurry to thicken.
Return steak and shrimp to pan, and toss to coat with sauce. Serve immediately.
Hot Ones Blazing Bourbon Chicken (Limited-Time)
Ingredients:
1 lb boneless chicken breast, diced
2 tbsp coconut oil
1/2 cup bourbon whiskey
1/4 cup soy sauce
2 tbsp ketchup
1 tbsp brown sugar
2 tsp Sriracha or any fave hot sauce
1 tsp smoked paprika
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp cornstarch mixed with 2 tbsp water
Instructions:
Heat oil in a skillet over medium-high heat, and cook chicken until browned and cooked through.
In a bowl, mix bourbon, soy sauce, ketchup, brown sugar, Sriracha, paprika, garlic, and ginger.
Pour sauce into the skillet, and simmer for 3-5 minutes.
Add cornstarch slurry, and stir until the sauce thickens.
Serve with steamed rice.
Drinks
Peach Lychee Flavored Refresher
Ingredients:
1 cup peach nectar or peach juice (no added sugar)
1/2 cup lychee juice, strained if needed
1 cup sparkling water or soda water
Ice cubes
Peach slices and lychee fruits for garnish
Instructions:
In a glass, combine peach nectar and lychee juice.
Add ice cubes.
Top with sparkling water and gently stir.
Garnish with peach slices and lychee fruits.
Watermelon Mango Flavored Refresher
Ingredients:
1/2 cup fresh watermelon juice (blended and strained)
1/2 cup mango nectar or mango juice (no added sugar)
1 cup sparkling water
Ice cubes
Watermelon and mango chunks for garnish
Instructions:
Mix watermelon juice and mango nectar in a glass.
Add ice cubes.
Top with sparkling water, stir gently.
Garnish with fresh watermelon and mango chunks.
Pomegranate Pineapple Flavored Lemonade
Ingredients:
1/2 cup fresh lemon juice (about 3 lemons)
1/2 cup pomegranate juice (unsweetened)
1/2 cup pineapple juice (no added sugar)
2-3 tbsp cane sugar (adjust to taste)
3 cups cold water
Ice cubes
Lemon slices and pomegranate seeds for garnish
Instructions:
In a pitcher, combine lemon juice, pomegranate juice, pineapple juice, and cane sugar.
Stir until sugar dissolves.
Add cold water and ice cubes.
Garnish with lemon slices and pomegranate seeds.
Serve chilled.
This whole series was inspired by Keith Habersberger’s own Eat The Menu series, which is one of my comfort watches. It always makes me feel like I’m sitting at the table with a friend who just gets the magic of fast food, and that’s the energy I wanted to bring into this fifth Health(ify) The Menu.
Going through the full Panda Express menu was honestly a blast. There were some classics I’ll never quit (Orange Chicken forever) and a few surprises I didn’t see coming (Apple Pie Roll?? Hello??).
If you have a favorite order, a local item I didn’t include, or a weird Panda ritual you swear by (no judgment), tell me. I’d genuinely love to hear it. You can drop it in the comments, DM me, or even email me if you’re old-school like that.
Share this with someone who would never let a Cream Cheese Rangoon go to waste. Post it to stories if it made you smile. And if you want more fun, a little bit “extra” content like this once a month, you can sign up for my free newsletter here!
So tell me, what’s your ride-or-die Panda order? And what menu should I Health(ify) next? I’m all ears.
