Panda Express String Bean Chicken – A Light, Flavorful Stir-Fry Favorite

Panda Express String Bean Chicken is a beloved takeout-style dish known for its light, savory flavor, tender chicken, and crisp vegetables. It’s a healthier option among American Chinese food choices, and it’s surprisingly easy to recreate at home in under 30 minutes.

This dish features juicy strips of marinated chicken breast stir-fried with vibrant green beans and onions, all tossed in a glossy ginger-garlic soy sauce. Unlike heavier fried dishes, this one is light, protein-rich, and vegetable-forward — making it perfect for clean eating or weeknight cooking without compromising on flavor.

Inspired by the original Panda Express version, this homemade version delivers the same umami-packed taste with more control over ingredients and freshness.

Ingredients Overview

Each ingredient in this recipe has a purpose — from building flavor to achieving the crisp-tender texture that makes this dish so satisfying.

• Chicken Breast: Lean and high in protein, chicken breast is ideal here when sliced thin and marinated. It cooks quickly and absorbs flavor beautifully. Chicken thigh can also be used for a juicier version.

• Green Beans: The star vegetable of the dish. Green beans bring a satisfying snap and earthy sweetness. Fresh beans work best, but frozen can be used if blanched first.

• Onion: Sliced onions add mild sweetness and soften just enough during cooking to complement the green beans and chicken. Yellow or white onions are both fine.

• Garlic and Ginger: This aromatic duo creates the bold base flavor typical of many stir-fries. Use freshly minced garlic and grated ginger for best results.

• Soy Sauce: The primary savory component of the sauce. Use low-sodium soy sauce to keep salt levels manageable.

• Oyster Sauce: Adds depth and a slightly sweet, complex finish. Look for a good-quality brand to elevate the overall taste.

• Shaoxing Wine: A staple in Chinese cooking that brings subtle acidity and aroma. Dry sherry or rice vinegar can be used as substitutes.

• Cornstarch: Essential for creating a silky, clingy sauce and helping the chicken brown slightly while staying tender.

• Sesame Oil: A finishing drizzle adds warmth and a nutty aroma that completes the dish.

• Neutral Oil (Canola or Vegetable): Used for stir-frying. High smoke point oils ensure even cooking without burning.

Ingredient Substitutions & Variations

• Gluten-Free: Use tamari or coconut aminos instead of soy sauce. Ensure your oyster sauce is gluten-free.

• Vegan: Substitute chicken with extra-firm tofu or tempeh, and use a vegan mushroom stir-fry sauce.

• Low-Sodium: Reduce or dilute the soy sauce and opt for homemade sauces to better control salt content.

• Extra Veggies: Mushrooms, zucchini, or red bell peppers can be added to bulk up the stir-fry.

Step-by-Step Instructions

1. Slice and Marinate Chicken:
   Thinly slice 1 lb chicken breast against the grain. In a bowl, toss it with 1 tbsp soy sauce, 1 tsp Shaoxing wine (or dry sherry), and 1 tsp cornstarch. Let it marinate for 15–20 minutes while prepping other ingredients.

2. Prep the Vegetables:

   • Trim the ends off 2 cups of green beans. Leave whole or cut in half, depending on preference.

   • Slice 1 medium onion into thin wedges.

   • Mince 2 cloves garlic and grate 1 teaspoon fresh ginger.

3. Par-cook the Green Beans:
   Blanch green beans in boiling water for 2–3 minutes until bright green and just tender. Drain and rinse under cold water to stop cooking. This helps them cook faster and more evenly during stir-frying.

4. Make the Stir-Fry Sauce:
   In a small bowl, mix together:

   • 1 tbsp soy sauce

   • 1 tbsp oyster sauce

   • 1 tsp Shaoxing wine

   • 1/2 tsp sugar

   • 2 tbsp water

   • Optional: 1/4 tsp cornstarch for a slightly thicker sauce

5. Cook the Chicken:
   Heat 1 tbsp oil in a large skillet or wok over high heat. Add chicken in a single layer. Cook for 2–3 minutes on each side until lightly golden and cooked through. Remove and set aside.

6. Sauté Aromatics:
   In the same pan, add a small splash of oil. Sauté garlic and ginger for about 30 seconds until fragrant.

7. Stir-Fry Vegetables:
   Add onions and green beans. Stir-fry for 2–3 minutes until the onions are translucent and beans are tender-crisp.

8. Combine Everything:
   Return chicken to the pan. Pour in the sauce and stir to coat evenly. Let cook another 1–2 minutes until everything is well-coated and heated through.

9. Finish:
   Turn off the heat and drizzle in 1 tsp sesame oil. Give it a final toss. Taste and adjust seasoning if needed.

Tips, Variations & Substitutions

• Slice Chicken Thinly: Uniform, thin slices ensure quick, even cooking.

• High Heat is Key: Stir-frying relies on high heat to sear quickly without overcooking.

• Marinate for Flavor: Even a short marination period helps tenderize the chicken and infuse flavor.

• Use a Wok if Possible: A wok provides better heat distribution and a more authentic stir-fry texture.

Regional Variations:

• In Sichuan-style versions, chili paste or peppercorns are added for heat.

• Cantonese-style stir-fries often use more oyster sauce and lean toward a slightly sweeter flavor.

Serving Ideas & Occasions

Panda Express String Bean Chicken is ideal for:

• Quick Weeknight Dinners: Serve with steamed jasmine or brown rice.

• Healthy Meal Prep: Portion it with rice or quinoa in lunch containers.

• Light Summer Meals: Try with lettuce wraps or cucumber salad for a refreshing combo.

• Casual Entertaining: Serve as part of a larger stir-fry spread with fried rice, orange chicken, or veggie lo mein.

Its crisp veggies and juicy chicken make it feel clean and satisfying — a great choice when you want something light but comforting.

Nutritional & Health Notes

This stir-fry strikes a great balance between lean protein, fiber, and flavor.

• Protein: Chicken breast provides lean, high-quality protein.

• Vegetables: Green beans and onions offer fiber, vitamins A and C, and antioxidants.

• Healthy Fats: A small amount of sesame oil adds aroma without heavy calories.

• Low Sugar: Unlike many takeout dishes, this version uses minimal sugar, making it lower in carbs and more diabetic-friendly.

To reduce sodium, use low-sodium soy sauce and omit oyster sauce or use less.

For those watching carbs, skip the rice and enjoy this dish on its own or over cauliflower rice.

FAQs

Q1: Can I use frozen green beans?
A1: Yes. Thaw and pat dry before stir-frying. The texture won’t be as crisp as fresh, but they’ll still taste great.

Q2: What’s the best substitute for Shaoxing wine?
A2: Dry sherry is the closest match. Rice vinegar can also work, though it has a more acidic finish.

Q3: Can I make this dish ahead of time?
A3: Yes, this dish holds up well in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Q4: How do I keep the chicken tender?
A4: Slice against the grain and marinate with cornstarch and soy sauce. Avoid overcooking during stir-frying.

Q5: Is this dish spicy?
A5: No, it’s quite mild. For spice, add red pepper flakes, chili paste, or sliced chilies when stir-frying.

Q6: Can I add more vegetables?
A6: Definitely. Try mushrooms, carrots, snow peas, or bell peppers for extra color and nutrients.

Q7: Can I make this without oyster sauce?
A7: Yes. Use hoisin sauce for a sweeter twist, or simply omit it and increase soy sauce with a pinch of sugar for balance.

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