Healthify The Menu: Every Panda Express Recipe
📌 Love Panda? Pin this for your next fakeout takeout night!
Hi, friends!
I was THIS close to losing it in the Panda Express parking lot. All I wanted was orange chicken, without the mystery oils and weird chemicals no one should eat. So, I went home and made my own versions of every dish on their menu, using ingredients I trust. This is real food that tastes like the takeout you crave but won’t wreck your gut!
Everything I used to make this (so you don’t hate your life halfway through):
Skillet— stir-fries, fried rice, chow mein
Dutch oven — egg rolls, rangoons, orange chicken
Mixing bowls — sauces, dredging, fillings
Sheet pan — holding batches, baking cheesecake bites
Sharp chef’s knife — everything starts with slicing
START HERE (don’t overthink it):
If you want something crispy → make orange chicken or egg rolls
If you want something easy → make fried rice or chow mein
If you want something lighter → pick one chicken + one veggie
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 1 tsp sesame oil in a skillet, then add 2 cups thinly shredded green cabbage, 1 cup julienned carrots, 1/2 cup thinly sliced celery, 1 tsp soy sauce or salted beef broth, 1 tsp sugar, 1/2 tsp garlic powder, 1/2 tsp white pepper, and 1/2 tsp salt, sautéing for 3 to 4 minutes until slightly softened.
Let the filling cool completely.
Place about 2 tablespoons of filling onto each of the 12 spring roll wrappers, fold tightly, and seal the edges with a dab of water.
Heat coconut oil to 350°F and fry the spring rolls for 4 to 5 minutes until golden and crisp, then drain on paper towels and serve immediately.
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
In a skillet, sauté 1 cup shredded green cabbage, 1/2 cup shredded carrots, 1 minced garlic clove, and 1 tsp minced ginger for about 5 minutes until softened.
Add 1 cup finely chopped cooked chicken breast, 2 thinly sliced green onions, 1 tbsp oyster sauce, and 1/2 tsp white pepper, cooking for 2 more minutes until combined.
Let the filling cool completely.
Spoon the mixture into egg roll wrappers, roll tightly, and seal the edges with water.
Heat coconut oil to 350°F and fry the egg rolls until deep golden and crisp, then drain on paper towels and serve hot.
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
In a bowl, mix 8 oz softened cream cheese, 1 grated garlic clove, 1 tsp Worcestershire sauce, 1/2 tsp powdered sugar, and a pinch of salt until smooth.
Place about 1 teaspoon of filling in the center of each of the 16 wonton wrappers, wet the edges with water, and fold into a flower or triangle shape to seal.
Heat coconut oil to 350°F and fry the wontons for 2 to 3 minutes until bubbly and lightly golden, then drain on paper towels and serve immediately.
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
In a skillet on medium heat, cook 2 peeled, diced Fuji apples in 1 tbsp butter for 5 minutes until softened.
Stir in 1 tbsp honey, 2 tbsp cane sugar, 1/2 tsp cinnamon, 1/8 tsp nutmeg, and a pinch of salt, until fragrant.
Mix 1 tsp cornstarch with 1 tsp water, stir into the apples, and cook until thickened, then cool completely.
Spoon the cooled filling onto 6 egg roll wrappers, fold, and roll tightly to seal.
Heat coconut oil to 350°F and fry the egg rolls until golden brown, then drain briefly.
Dust immediately with extra cane sugar and cinnamon and serve warm.
Entrees:
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
Toss 1 lb cubed boneless chicken thigh with 1 beaten egg until coated.
Dredge the chicken in 1/2 cup cornstarch until fully coated.
Heat oil to 350°F and fry the chicken until golden and crisp, then drain on paper towels.
In a saucepan, combine 1/3 cup orange juice, 1 tbsp soy sauce, 1 tbsp white vinegar, 3 tbsp cane sugar, and zest of 1 orange, and simmer until heated through.
Stir in 1 tsp cornstarch mixed with 1 tbsp water and cook until thickened.
Toss the fried chicken in the sauce just before serving and serve immediately.
Want more recipes in your inbox? Join my newsletter here!
Honey Walnut Shrimp
Ingredients:
1 lb large shrimp (peeled, deveined, tails off) *Careful! Medium-nickel content: if needed replace ith chicken thigh
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
Toss 1 lb large shrimp, peeled and deveined with 1 egg white until coated.
Dredge the shrimp in 1/2 cup cornstarch until fully coated.
Heat coconut oil to 350°F and fry the shrimp until golden and crisp, then drain on paper towels.
In a bowl, mix 1/4 cup sour cream/Greek yogurt, 2 tbsp sweetened condensed milk, 1 tbsp honey, and a pinch of salt until smooth.
Toss the fried shrimp in the sauce and top with the candied walnuts before serving.
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
In a bowl, toss 1 lb thinly sliced steak with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp rice vinegar, then marinate for 30 minutes.
Heat a pan over high heat and sear the marinated steak until browned, then remove it from the pan.
In the same pan, sauté 1 sliced green bell pepper and 1 sliced onion for 2 to 3 minutes until slightly tender.
In a small bowl, mix 1 tbsp oyster sauce, 2 tbsp soy sauce, 1 tsp cane sugar, and 1 tsp cornstarch mixed with 2 tbsp water.
Return the steak to the pan with the vegetables, add the sauce mixture and 2 tsp fresh ground black pepper, and stir until thickened and glossy, then serve immediately.
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
Heat oil in a pan and sear 1 lb thinly sliced chicken thigh until cooked through, then remove from the pan.
Sauté 1 cup halved mushrooms, 1 halved and sliced zucchini, and 1 tsp minced garlic until tender.
Mix 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp cane sugar, and 1 tsp cornstarch mixed with 2 tbsp water.
Return the chicken to the pan, pour in the sauce mixture, and simmer until thickened and glossy, then serve.
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
Heat oil and cook 1 lb cubed chicken breast until browned and cooked through, then remove from the pan.
In the same pan, toast 5 dried red chilies until dark and fragrant.
Add 1 diced zucchini and 1/2 diced red bell pepper and stir-fry until slightly tender.
Mix 2 tbsp soy sauce, 1 tbsp hoisin, 1 tbsp rice vinegar, 1 tsp cane sugar, and 1 tsp cornstarch mixed with 2 tbsp water.
Return the chicken to the pan, add 1/4 cup roasted peanuts, pour in the sauce mixture, and stir until thickened and glossy, then serve immediately.
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
Heat oil and stir-fry 1 lb thinly sliced chicken breast until cooked through, then remove from the pan.
In the same pan, cook 2 cups trimmed green beans and 1/2 sliced onion for 3 to 4 minutes until tender.
Mix 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp cane sugar, 1/2 tsp garlic powder, 1/2 tsp ginger, and 1 tsp cornstarch mixed with 2 tbsp water.
Return the chicken to the pan, pour in the sauce mixture, and cook until thickened and serve immediately.
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
Toss 1 lb cubed chicken breast with 1 beaten egg until coated.
Dredge the chicken in 1/2 cup cornstarch until fully coated.
Heat oil to 350°F and fry the chicken until golden and crisp, then drain on paper towels.
Combine 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp white vinegar, and 1 tsp cane sugar, and simmer until heated through.
Stir in 1 tsp cornstarch mixed with 1 tbsp water and cook until thickened.
Toss the chicken in the sauce and with 1 tbsp toasted sesame seeds/crushed pretzels, serve immediately.
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
Toss 1 lb thinly sliced flank steak with 1 tbsp soy sauce and 1 tsp cornstarch, then marinate for 20 minutes.
Stir-fry the marinated steak in a hot pan until browned, then remove from the pan.
Steam or blanch 2 cups broccoli florets for 2 minutes until bright green and slightly tender.
Mix 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp cane sugar, and 1 tsp cornstarch mixed with 2 tbsp water.
Return steak and broccoli to pan, pour in the sauce, stir until coated and thickened, then serve immediately.
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
Toss 1 lb thinly sliced flank steak in 1/2 cup cornstarch until fully coated.
Heat oil to 350°F and fry the coated beef until crispy, then remove and drain on paper towels.
In a pan, stir-fry 1/2 chopped onion and 1/2 chopped red bell pepper until slightly tender.
Combine 2 tbsp ketchup, 1 tbsp soy sauce, 2 tbsp white vinegar, 3 tbsp cane sugar, and 1/2 tsp chili flakes, and bring to a simmer.
Stir in 1 tsp cornstarch mixed with 2 tbsp water and cook until thickened.
Toss the crispy beef and vegetables in the sauce until evenly coated and serve immediately.
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 2 cups of rice under cold water until the water runs clear to remove excess starch.
Combine rice, 2 ½ cups 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 tbsp peanut oil in a large skillet or wok over medium-high heat.
Add 2 lightly beaten eggs and scramble until just cooked, then remove from the pan and set aside.
Add the remaining 1 tbsp peanut oil to the pan and sauté 1 cup diced onion with 1 tsp minced garlic until fragrant and translucent.
Add 1/4 cup frozen peas or diced zucchini and 1/4 cup carrots, and cook for 2 minutes.
Add 3 cups cooked white rice, breaking apart any clumps, and stir-fry for 3 to 4 minutes until heated through.
Stir in 3 tbsp soy sauce and 2 tsp sesame oil evenly.
Return the scrambled eggs to the pan and mix thoroughly.
Season with salt and pepper, to taste, and garnish with sliced green onions (optional) before serving.
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 6 oz chow mein egg noodles or thin spaghetti according to package instructions until al dente, then drain and toss with a small amount of oil to prevent sticking.
Heat 1 tbsp coconut oil in a large skillet or wok over medium-high heat and add 2 tsp minced garlic, stirring until fragrant.
Add 1 cup shredded cabbage, 1/2 cup sliced onions, and 1/2 cup julienned celery, stir-frying for 3 to 4 minutes until tender-crisp.
Add 1/2 cup bean sprouts or thinly sliced water chestnuts (optional) and cook briefly.
In a small bowl, mix 2 tbsp soy sauce, 1 tsp oyster sauce (optional), and 1 tsp sugar.
Add the cooked noodles to the pan, pour in the sauce mixture, and stir-fry everything together for 2 to 3 minutes.
Season with salt and pepper, to taste, and serve immediately.
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 1 tbsp coconut oil in a large skillet over medium heat and add 1 tsp minced garlic, sautéing for about 30 seconds until fragrant.
Add 1 cup chopped kale or cabbage, 1 cup chopped broccoli florets, and 1 cup shredded Brussels sprouts or shredded zucchini, stirring for 2 minutes.
Add 2 tbsp vegetable broth, cover, and steam for 2 to 3 minutes until tender but still bright green.
Remove the lid, stir, season with salt and pepper, to taste, and serve immediately.
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 1 cup peach nectar and 1/2 cup lychee juice.
Add ice cubes.
Top with 1 cup 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 1/2 cup watermelon juice and 1/2 cup mango nectar in a glass.
Add ice cubes.
Top with 1 cup 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 1/2 cup lemon juice, 1/2 cup pomegranate juice, 1/2 cup pineapple juice, and 2-3 tbsp cane sugar.
Stir until sugar dissolves.
Add 3 cups of cold water and ice cubes.
Garnish with lemon slices and pomegranate seeds.
Serve chilled.
FAQs:
🍜 What’s the healthiest thing to order at Panda Express, and how do I make it at home?
Honestly, “healthy” is a marketing term that lost all meaning once fast food chains got hold of it. But if you’re asking what won’t leave you bloated and sluggish, I’d go with Panda’s String Bean Chicken Breast, but better. My version skips the soybean oil and sketchy sauces. It’s sautéed in avocado oil with simple ingredients you can pronounce.
🤔 What’s in Panda Express Orange Chicken, and is there a cleaner version?
The real Panda Orange Chicken? It's deep-fried, full of sugar, soy, and preservatives you don’t want. My copycat recipe? Still crispy, still sweet, but made with actual chicken, organic cane sugar, and zero canola. It’s basically the main character of this whole Health(ify) moment.
❌ How can I avoid soy and seed oils at Panda Express, or anywhere?
At Panda? You probably can’t. But at home, it’s easy. I recreated every single dish using seed oil-free, low-nickel swaps, no canola, no sunflower oil, and zero processed junk. You can eat like a greasy goblin without feeling like one after.
🧾 Can I meal prep these Panda Express recipes?
Totally. I batch the sauces and store them in little jars, then do a big stir-fry night for leftovers all week. These recipes are fridge- and freezer-friendly, and honestly? Reheating them might make them better. That’s rare.
🍚 What’s the best rice to use for homemade Panda Express recipes?
White jasmine rice is my go-to. Brown rice is higher in nickel (no thanks), and cauliflower rice doesn’t even taste like rice. Jasmine is soft, aromatic, and the perfect base for everything from Orange Chicken to Mushroom Chicken.
💡 What’s one underrated Panda Express item I should try making at home?
The Honey Sesame Chicken. Sweet, tangy, a little spicy, and amazing with crisp veggies. My version uses a simple honey glaze with no MSG or thickeners.
Cooking without chaos never looked this chic. This apron isn’t about blending into the background. It’s about giving you that “Of course I baked this from scratch” confidence, even if the sides came from DoorDash.
Wear this when you’re plating takeout.
I won’t tell.
With its soft, adjustable fit and two sleek front pockets, it’s equal parts practical and pretty. Slip your phone, a spoon, or your emergency chocolate in without feeling weighed down. And the subtle embroidery? It makes even a simple toast-and-tea moment look styled on purpose.
✨ Comfort you’ll actually wear (no crunchy fabric, no plasticky straps)
✨ Sleek functionality with discreet pockets
✨ Chic embroidered detail that looks pulled together
✨ Made to order to avoid waste
Perfect for girls’ night hosting, date night dinners, or filming that “yes, I cook” TikTok, this apron pulls it all together so you don’t have to.
One size with adjustable neck and waist ties for a customizable fit on most adults.
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.
