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Panda Express String Bean Chicken Breast tastes better when made at home! Try this simple copycat recipe of fresh ingredients in a rich, homemade ginger sauce. Yum!
Featured with this recipe
- String Bean Chicken Breast Ingredients
- Ingredients for Light Ginger Soy Sauce
- How to make Copycat String Bean Chicken Breast
- Tips and Substitutions for Copycat Panda Express Recipe
- Frequently Asked Questions
- Storing and Reheating Easy String Bean Chicken
- More Panda Express Copycat Recipes
- Panda Express String Bean Chicken Breast (Copycat Recipe) Recipe
This recipe tastes just like the Panda Express string bean chicken breast, but because you’re using fresh ingredients at home, it’s even more delicious! And you can make this entire dish in the time it takes to order the same thing online and pick it up at the restaurant. Next time a Panda craving hits, reach for this recipe instead of the take-out menu. You are going to love it!
Combine your chicken and green beans with onions in a light and tasty ginger soy sauce. This combination makes a fantastic stir-fry recipe. It is perfect with white rice, brown rice, or fried rice for a complete meal! You will be making this copycat recipe on repeat each week!
String Bean Chicken Breast Ingredients
This chicken, green string beans, and onion all come together while being sautéed in oil. The flavor combination and texture are amazing and tastes so good. It is a quick and easy dinner meal that everyone loves!
- Chicken breasts – Boneless, chicken breast halves are easy to use and can be cooked quickly. Flatten your chicken breast a bit before sautéing. You will want your chicken to reach an internal temperature of 165 degrees Fahrenheit. Chicken thighs are tender and juicy, which will work out with this recipe too.
- Cornstarch – Holds together the chicken breast and while it is cooking helps crisp up the edges while the inside of the chicken is soft, tender, and juicy!
- Olive oil – Gives the chicken breast a slightly nutty and savory taste while vegetable oil is more neutral tasting.
- Onions – Slice your onions into thick slices to give the green bean stir fry more texture and flavor.
- Green beans – Fresh or frozen green beans work great! You will want to make sure that they are trimmed and ready to go. You may have to wash and pat them dry beforehand.
Ingredients for Light Ginger Soy Sauce
Combine all the ginger soy sauce ingredients in a bowl and create this deliciously flavored sauce that covers the chicken and beans. Simmer over medium-high heat until the sauce is thickened and blended together well. This sauce is sweet, salty, savory, and comforting in every way!
- Chicken broth – Gives the ginger soy sauce more moisture and liquid at once.
- Soy sauce – A sweet and salty liquid that is added to most authentic Asian dishes.
- White cooking wine – Cooking wine is very different than regular wine. As you are cooking, you will add some white cooking wine right into the pan. This gives the chicken a delicious flavor that is enhanced through sautéing.
- Rice vinegar – This is a sweet and delicate vinegar that has a subtle but rich flavor to it.
- Garlic and ginger – Fresh garlic and ginger cut or crushed for the flavor.
- Brown sugar – Add sweetness to the sauce that melts over the chicken and beans.
- Cornstarch – This is used as a thickener in the sauce.
How to make Copycat String Bean Chicken Breast
Simply cook chicken, sauté vegetables, then combine the ginger soy sauce together. It is that simple! This is a family favorite dinner that is on our dinner rotation weekly. It is quick and easy to make on those busy nights!
- Preparing chicken – Cut chicken into bite-sized pieces and toss in cornstarch until each piece is well coated. Heat 3 tablespoons of olive oil over medium heat in a large skillet or wok.
- Cooking chicken – Add chicken pieces to the skillet one at a time, spacing them apart far enough that they aren’t touching. Cook for about 5-6 minutes per side or until the outside of the chicken is golden brown and is cooked through all the way. Remove cooked chicken from the skillet, cover, and set aside. Wipe skillet clean.
- Sauté – Place the skillet back on the stovetop over medium heat and add 2 tablespoons of oil. Add onions and green beans to the skillet and sauté for about 5 minutes until the vegetables are just cooked through. Do not overcook. The onions should still have some bite to them and the green beans should be bright green.
- Combine – Add chicken back to the skillet and stir in the mild ginger soy sauce until chicken and veggies are all covered in sauce. Serve immediately with rice or chow mein.
Tips and Substitutions for Copycat Panda Express Recipe
This string bean and chicken recipe is the perfect blend of a savory dish that is popular at Panda Express. By making it at home, you can adapt and add just what you want to your meal. Try adding in more vegetables, switching the protein, and garnishing with just the right topping to make it an amazingly delicious dinner that is perfect for you!
- Slicing chicken – You can either cook the chicken breast whole or you can cut it into 1 to 2-inch pieces. This tends to help speed up the process of cooking as well as cooking the chicken all at once.
- Marinating – For a richer and more flavorful chicken, marinate ingredients up to 24 hours before cooking.
- Vegetables – Add in broccoli, sliced carrots, green or red peppers, or asparagus.
- Protein – Switch out the chicken for tender pork, strips of beef, grilled shrimp, or use tofu instead!
- Garnish – Add sliced green onions, sprinkle red pepper flakes for a spicy dish, or use low-sodium soy sauce to add extra flavor.
“Delicious! I can’t believe I can make this! Thank you for teaching me!! This is my favorite from Panda Express.”
-Amy
Frequently Asked Questions
String beans and green beans are the same vegetable and meaning. There is another green bean that is thinner called Haricot vert.
Yes and no! Everything is in moderation. Panda Express has a “Wok Smart” option with their recipes. They are limited to 200 calories per serving. This string bean chicken breast recipe is on that list. Making this recipe at home makes it even healthier. This homemade version can be made gluten-free and low-carb as well.
It can be! When making your chicken and adding in soy sauce, use gluten-free soy sauce and chicken broth. Most chicken broth is already gluten-free, but double-checking is best to be sure.
Yes! Leave out the cornstarch in this recipe. The chicken won’t have that thick coating on the chicken or in the sauce, but you will still have the flavor and delicious texture.
Storing and Reheating Easy String Bean Chicken
Place the leftover Panda Express string bean chicken in an airtight container and store it in the refrigerator for 4 to 5 days long. When ready to reheat, place in the microwave or warm it up in the oven until it is warmed through.
More Panda Express Copycat Recipes
Can’t get enough Chinese-inspired food options?! Neither can we! We’ve come up with variations of our restaurant favorites to make at home. These are delicious dinners that everyone loves!
Panda Express String Bean Chicken Breast (Copycat Recipe)
Equipment
- Fry Pan/Skillet
Ingredients
- 2-3 boneless skinless chicken breast halves (about 2 pounds)
- 1/3 cup cornstarch
- 5 tablespoons olive oil (divided)
- 1 large onion cut into pieces
- 1 pound green beans (fresh or frozen, trimmed)
Panda Express Light Ginger Soy Sauce:
- 1 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons white cooking wine
- 2 tablespoons rice vinegar
- 2 teaspoons garlic crushed
- 2 teaspoons fresh ginger grated or finely chopped
- 1 teaspoon brown sugar
- 3 tablespoons cornstarch
- 1/4 cup water
Instructions
- Cut chicken into bite-sized pieces and toss in cornstarch until each piece is well coated.
- Heat 3 tablespoons olive oil over medium heat in large skillet or wok.
- Add chicken pieces to skillet one at a time, spacing them apart far enough that they aren’t touching. Cook for about 5-6 minutes per side or until the outside of the chicken is golden brown and is cooked through all the way.
- Remove cooked chicken from skillet, cover, and set aside. Wipe skillet clean.
- Place skillet back on stovetop over medium heat and add 2 tablespoons oil.
- Add onions and green beans to the skillet and sauté for about 5 minutes until the vegetables are just cooked through. Do not overcook- the onions should still have some bite to them and the green beans should be bright green.
- Add chicken back to the skillet and stir in the mild ginger soy sauce (instructions below) until chicken and veggies are all covered in sauce.
- Serve immediately with rice or chow mein (links to recipes above).
Panda Express Light Ginger Soy Sauce:
- Combine chicken broth, soy sauce, white wine, vinegar, garlic, ginger, and brown sugar in a small saucepan. Bring to simmer and simmer for about 5 minutes, stirring often.
- Stir cornstarch and water together forming a slurry. Slowly add mixture to the sauce, whisking constantly until sauce thickens. You may not need all of the cornstarch mixture.
- Remove from heat and set aside until ready to use.
Notes
How to Store String Bean Chicken Breast
Place the leftover panda express string bean chicken in an airtight container and store it in the refrigerator for 4 to 5 days long. When ready to reheat, place in the microwave or warm it up in the oven until it is warmed through.Nutrition Information
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Delicious! I can’t believe I can make this! Thank you for teaching me!! This is my favorite from Panda Express.
Can I make this recipe without the cornstarch?
The sauce will not have the right consistency without the cornstarch.
LOVE Panda Express and there isn’t one around me, I can’t wait to try this!
I love this copy cat recipe! Will definitely make this for one of my weekday dinners.
This is one of my favorites at the restaurant! Love a good copy-cat recipe!
The sauce is sooooo good. And I can think of pairing it with so many other things than just chicken. 🙂
This was even BETTER than Panda!! Already can’t wait to make this again, thank you!!
I really wanted to like this, but it was too sour and didn’t taste like Panda. Bummer. Maybe I’ll tweak the vinegar amount, but I don’t think that’ll get the flavor right either.
It could have been the vinegar, I’m not sure. It shouldn’t really be sour. I have made this many times and I have never had it be too sour. Perhaps cut out the vinegar completely and see if that helps?