Panda Express String Bean Chicken Copycat

Panda Express String Bean Chicken brings beloved restaurant favorite home with tender marinated chicken and crisp string beans in savory soy-garlic sauce. This copycat recipe tastes better than takeout while costing fraction of restaurant prices, delivering authentic Asian flavors using pantry staples you already have.

Why You’ll Love This Recipe

• Ready in 15 minutes from start to finish
• Tastes exactly like Panda Express version
• Costs fraction of takeout prices
• One-skillet cooking minimizes cleanup
• Naturally gluten-free with tamari option

Equipment Needed

• Large wok or skillet
• Medium bowl for marinating
• Small bowl for sauce
• Sharp knife and cutting board

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Ingredients You’ll Need

• 2 boneless skinless chicken breasts, thinly sliced
• 2 tbsp soy sauce (for marinade)
• 1 tbsp sesame oil (for marinade)
• 2 tsp cornstarch (for marinade)
• 1 tbsp Shaoxing wine or dry sherry
• 1 lb string beans, trimmed and halved
• 3 tbsp vegetable oil, divided
• 1 tbsp minced garlic
• ½ cup chicken broth
• 1 tbsp soy sauce (for sauce)
• ½ tsp sesame oil (for sauce)
• 2 tsp cornstarch (for sauce)
• ¼ cup water for steaming

Ingredient Notes

Chicken breast provides lean protein that absorbs marinade well. Slice quarter-inch thick against grain for tender results. Cornstarch in marinade seals moisture while creating velvety texture and helping develop golden-brown sear.

String beans and green beans are interchangeable – use whichever you prefer. Shaoxing wine adds authentic depth you can’t replicate – find in Asian section. Chicken broth combined with soy sauce creates signature Panda Express sauce.

Step-by-Step Instructions

Marinate Chicken

Combine chicken with 2 tbsp soy sauce, 1 tbsp sesame oil, 2 tsp cornstarch, and Shaoxing wine. Mix to coat completely. Marinate 30 minutes or overnight.

Make Sauce

Whisk together chicken broth, 1 tbsp soy sauce, ½ tsp sesame oil, and 2 tsp cornstarch until smooth. Set aside.

Cook Chicken

Heat 1 tbsp oil in wok over high heat until smoking. Cook chicken until golden, about 2-3 minutes per side. Remove and set aside.

Sauté Beans

Add remaining oil to wok. Add beans and sauté 1-2 minutes undisturbed to get slight char.

Steam Beans

Add ¼ cup water, cover, and steam 1-2 minutes until beans are crisp-tender and bright green.

Add Aromatics

Uncover, add garlic and cook 1 minute until fragrant. Add Shaoxing wine to deglaze pan.

Finish with Sauce

Stir sauce, pour into wok. Return chicken. Toss 30 seconds until sauce thickens and coats everything. Serve over rice.

Pro Tips & Cooking Hacks

• Marinate at least 30 minutes for tender chicken
• Use high heat for proper stir-fry sear
• Stir sauce before adding – cornstarch settles
• Don’t skip deglazing step for flavor
• For gluten-free, use tamari instead of soy sauce

Tips & Variations

Refrigerate leftovers up to 5 days in airtight container. Reheat on stovetop or in microwave with splash of water if needed. This makes fantastic meal prep – portion with rice for easy lunches throughout week.

Try beef, pork, or shrimp for different proteins. Make vegetarian using extra-firm tofu. Add mushrooms, bell peppers, or snap peas for more vegetables. Make spicier with red pepper flakes or chili oil.

Serving Suggestions

Serve over steamed white or brown rice for most authentic Panda Express experience. Fried rice makes meal heartier. Cauliflower rice works for low-carb option. Pair with orange chicken or chow mein for complete Chinese feast.

Common Mistakes

• Skipping marinade results in bland, dry chicken
• Using low heat creates soggy vegetables
• Not stirring sauce allows cornstarch to settle creating lumps
• Overcooking beans until mushy and dull
• Burning garlic by adding too early

What to Serve With String Bean Chicken

This satisfying dish pairs perfectly with steamed or fried rice. Serve alongside other Panda Express copycats like orange chicken or Beijing beef. Add egg rolls or spring rolls as appetizer. Hot and sour soup makes warming starter.

Frequently Asked Questions

What’s difference between string beans and green beans?

They’re essentially same vegetable. String beans are slightly flatter while green beans are rounder. Both work perfectly in this recipe.

Can I use frozen beans?

Yes! Thaw completely and pat very dry before cooking. Fresh beans provide better texture and flavor though.

Is this gluten-free?

Yes if you use gluten-free tamari instead of regular soy sauce. Check Shaoxing wine label too – use dry sherry as safe alternative.

Can I meal prep this?

Absolutely! Cook full recipe, cool, and portion with rice. Store refrigerated up to 5 days. Flavors improve after sitting overnight.

Why is my sauce lumpy?

Cornstarch settles quickly. Always stir sauce mixture immediately before pouring into wok to redistribute cornstarch evenly.

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