Panda Express String Bean Chicken – A Healthy Takeout Classic at Home

Panda Express String Bean Chicken is one of the most underrated yet flavorful dishes on their menu. It’s a light, savory stir-fry that combines tender strips of chicken breast with crisp green beans and sweet onion, all tossed in a mild garlic-ginger soy sauce.

What makes it stand out? The clean, simple flavors and a texture contrast that’s so satisfying — tender chicken, crunchy vegetables, and a silky glaze that clings to every bite. It’s lower in calories compared to heavier fried options, making it a smart choice when you want something lighter but still comforting.

The good news? This popular dish is incredibly easy to recreate at home in under 30 minutes, and with better control over the ingredients and sodium.

Ingredients Overview

Here’s what you’ll need for a homemade version that’s fresh, flavorful, and true to the original.

Boneless Skinless Chicken Breast

• Sliced thinly against the grain for tenderness.

• Can be swapped for chicken thigh for more juiciness.

• Toss in a quick marinade to add flavor and tenderness before stir-frying.

Fresh Green Beans

• Green beans are blanched or quickly stir-fried to keep them crisp-tender.

• Choose firm, bright green beans with no wrinkles.

• Can substitute snap peas or asparagus tips if needed.

White or Yellow Onion

• Sliced into thick wedges that caramelize slightly in the pan.

• Adds sweetness and a bit of crunch to balance the beans.

Garlic & Ginger

• Finely minced or grated — essential for authentic Chinese-style flavor.

• Add toward the end of cooking to avoid burning.

Soy Sauce

• Low-sodium soy sauce is ideal to control salt.

• Adds umami and savory depth to the stir-fry sauce.

Oyster Sauce

• A key ingredient in many Chinese stir-fry sauces.

• Brings a rich, slightly sweet and earthy complexity.

• For a vegan alternative, use vegetarian oyster sauce made from mushrooms.

Shaoxing Wine or Dry Sherry

• Used in authentic Chinese cooking to add aromatic flavor.

• Optional but highly recommended. Substitute with dry white wine or skip if unavailable.

Cornstarch

• Used in the chicken marinade to create a light velvet texture.

• Also thickens the sauce slightly when added as a slurry.

Sesame Oil & Neutral Oil

• A small amount of toasted sesame oil adds nuttiness.

• Use canola, peanut, or vegetable oil for high-heat stir-frying.

Step-by-Step Instructions

This stir-fry comes together quickly, so have all your ingredients prepped before heating the pan.

1. Marinate the Chicken

In a bowl, mix:

• 1 lb thin-sliced chicken breast

• 1 tsp soy sauce

• 1 tsp cornstarch

• 1/2 tsp sesame oil

• 1 tsp Shaoxing wine (optional)

Let marinate for 10–15 minutes while you prep the vegetables.

2. Blanch or Pre-Cook Green Beans

For bright, crisp-tender beans:

• Bring a pot of salted water to a boil.

• Add green beans and blanch for 2 minutes.

• Drain and rinse under cold water to stop cooking.

Alternatively, sauté directly in the pan, but blanching ensures better color and texture.

3. Stir-Fry the Chicken

Heat 1 tbsp oil in a large wok or skillet over high heat. Add marinated chicken and stir-fry for 3–4 minutes until nearly cooked through. Remove and set aside.

4. Stir-Fry the Veggies

Add a little more oil if needed. Sauté sliced onions for 1 minute until slightly softened. Add green beans and stir-fry for 2–3 minutes until just tender.

5. Add Garlic, Ginger & Sauce

Return the chicken to the pan. Add:

• 2 garlic cloves, minced

• 1 tsp grated ginger

• 2 tbsp low-sodium soy sauce

• 1 tbsp oyster sauce

• Splash of water or chicken broth

Stir to coat. Simmer for 1–2 minutes until everything is heated through and the sauce slightly thickens.

6. Finish & Serve

Drizzle with a little sesame oil before serving. Serve immediately over steamed rice, brown rice, or cauliflower rice.

Tips, Variations & Substitutions

• For a bolder flavor, add a dash of chili paste or crushed red pepper flakes.

• No oyster sauce? Use a mix of soy sauce, hoisin, and a pinch of sugar.

• Vegan version: Swap chicken with tofu or mushrooms, use vegan oyster sauce.

• Extra veggies: Add sliced mushrooms, red bell peppers, or snow peas.

• Make it saucier: Add 1/4 cup chicken stock mixed with 1 tsp cornstarch and simmer to thicken.

Serving Ideas & Occasions

This dish shines as a quick and healthy weeknight dinner. Serve it with:

• Steamed jasmine or brown rice

• Vegetable fried rice for a full takeout-style experience

• Asian slaw or cucumber salad on the side for freshness

It’s a great choice for:

• Meal prep: Stays fresh in the fridge for 3–4 days

• Light family dinners

• Low-calorie lunches packed with lean protein and fiber

You can also pair it with other lighter Panda-style dishes like mushroom chicken or eggplant tofu for a full spread.

Nutritional & Health Notes

Panda Express String Bean Chicken is one of their lighter entrées — low in calories, high in protein, and packed with vegetables.

This homemade version can be even healthier:

• Less oil

• Controlled sodium

• No added MSG or preservatives

One serving provides:

• Lean protein from chicken breast

• Fiber and vitamins from green beans and onions

• A balanced ratio of carbs, protein, and fat when served with whole grains

To reduce sodium, use low-sodium soy sauce and skip added salt during cooking.

FAQs

Q1: Can I use frozen green beans?

Yes — just make sure to thaw them completely and pat dry. They’ll cook faster than fresh, so keep an eye on texture.

Q2: What’s the best substitute for oyster sauce?

Use hoisin sauce mixed with soy sauce and a splash of rice vinegar or lemon juice to mimic the salty-sweet depth of oyster sauce.

Q3: Can I skip the marinating step?

It’s recommended for flavor and tenderness, but if short on time, just toss the chicken in soy sauce and cornstarch right before stir-frying.

Q4: Is this dish spicy?

No — it’s naturally mild. Add chili flakes, sriracha, or chili garlic paste if you prefer heat.

Q5: How long does this dish keep?

Store in an airtight container in the fridge for up to 3–4 days. Reheat gently in a pan or microwave with a splash of water to prevent drying out.

Q6: Can I add more vegetables?

Absolutely. Red bell peppers, mushrooms, zucchini, or even broccoli make excellent additions. Just be sure not to overcrowd the pan when stir-frying.

Q7: Is this dish gluten-free?

Not by default. To make it gluten-free:

• Use tamari instead of soy sauce

• Choose gluten-free oyster sauce

• Make sure cornstarch is labeled gluten-free

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  Panda Express String Bean Chicken – A Healthy Takeout Classic at Home

  

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  A light and flavorful stir-fry inspired by Panda Express — tender chicken breast, crisp green beans, and sweet onion in a garlicky soy glaze.

  • Author: Maya Lawson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 3–4 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1 lb chicken breast, thinly sliced

  • 1 tsp soy sauce

  • 1 tsp cornstarch

  • 1/2 tsp sesame oil

  • 1 tsp Shaoxing wine (optional)

  • 2 cups green beans, trimmed

  • 1/2 onion, sliced

  • 2 cloves garlic, minced

  • 1 tsp grated ginger

  • 2 tbsp low-sodium soy sauce

  • 1 tbsp oyster sauce

  • 1 tbsp neutral oil

  • Splash of water or broth

  • Extra sesame oil for garnish

  Cook Mode Prevent your screen from going dark

  Instructions

  • Marinate chicken with soy sauce, cornstarch, sesame oil, and wine for 10–15 minutes.

  • Blanch green beans for 2 minutes, then rinse under cold water.

  • Heat oil in a wok. Stir-fry chicken until cooked through. Remove.

  • Add onions and green beans to the pan. Stir-fry until crisp-tender.

  • Return chicken. Add garlic, ginger, soy sauce, oyster sauce, and a splash of water.

  • Stir to coat everything evenly. Cook 1–2 more minutes until sauce thickens.

  • Drizzle with sesame oil and serve hot.

  Notes

  • Use tofu or mushrooms for a plant-based version.

  • Add chili paste for spice.

  • Keeps well for meal prep.