Panda Express String Bean Chicken Recipe – A Fast & Flavorful Copycat Stir-Fry

This Panda Express String Bean Chicken copycat recipe brings the bold, slightly sweet and savory flavors of your favorite takeout dish straight to your home kitchen. Juicy chicken breast, crisp-tender green beans, and sautéed onions are tossed in a glossy, garlicky soy-ginger sauce—all ready in under 30 minutes.

Inspired by the beloved Panda Express version, this homemade take doesn’t skimp on the restaurant-quality taste. It’s lighter, fresher, and healthier than the original—without sacrificing any of that signature stir-fry punch. Perfect for quick weeknight dinners, meal prep bowls, or anyone trying to skip the takeout line without missing the flavor.

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Ingredients Overview: What You’ll Need for String Bean Chicken

Each ingredient is simple, but together they deliver big flavor in every bite.

Boneless Skinless Chicken Breast

Lean, tender, and quick to cook, chicken breast is ideal for this dish. Slice it thin against the grain so it cooks evenly and stays juicy.

Green Beans

Fresh string beans provide the perfect crunchy contrast to the soft chicken. They should be blanched or briefly sautéed until crisp-tender—not mushy.

Onion

Sliced white or yellow onions soften and add a slightly sweet edge that rounds out the savory soy sauce.

Garlic & Ginger

These aromatics are essential in Chinese-style stir-fries. They infuse the oil with warm, punchy flavor.

Soy Sauce

The salty, umami backbone of the sauce. Use low-sodium to keep it balanced.

Oyster Sauce

Adds a deep, slightly sweet richness that coats the chicken and veggies.

Shaoxing Wine or Dry Sherry (optional)

A small splash boosts the overall depth and adds authenticity. You can omit or substitute with rice vinegar or broth.

Sugar

A touch of sugar rounds out the saltiness and enhances caramelization during cooking.

Cornstarch

Used for marinating the chicken (velveting) and thickening the sauce into that glossy Panda-style finish.

Neutral Oil (like Canola or Avocado)

For quick stir-frying at high heat without burning.

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Step-by-Step Instructions: How to Make Panda Express String Bean Chicken

1. Slice and Marinate the Chicken

• Thinly slice 1 lb chicken breast into strips or bite-sized pieces.

• In a bowl, toss chicken with:

  • 1 tbsp soy sauce

  • 1 tsp cornstarch

  • ½ tsp sesame oil (optional)
    Let it marinate for 10–15 minutes while prepping other ingredients.

2. Make the Sauce

In a small bowl, whisk together:

• 2 tbsp low-sodium soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• ¼ tsp cornstarch

• 1 tbsp water or chicken broth

• 1 tsp Shaoxing wine (optional)

This sauce is savory, slightly sweet, and thickens beautifully.

3. Prep the Veggies

• Trim 2 cups green beans and cut into 2-inch pieces.

• Thinly slice 1 medium onion.

• Mince 2 garlic cloves and 1 tsp fresh ginger.

4. Sauté the Green Beans

Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add green beans and stir-fry for 3–4 minutes until bright green and slightly blistered. Remove from the pan and set aside.

5. Stir-Fry the Chicken

Add another 1 tbsp oil to the same pan. Add the marinated chicken in a single layer. Cook undisturbed for 2 minutes, then stir-fry another 2–3 minutes until golden and just cooked through.

6. Add Aromatics and Onion

Add garlic, ginger, and sliced onion to the pan. Stir-fry 1–2 minutes until fragrant and onion starts to soften.

7. Combine and Sauce

Return green beans to the pan. Pour in the sauce and stir everything to coat. Cook for another 1–2 minutes, until sauce thickens and glazes the chicken and veggies.

8. Serve

Serve immediately over steamed white or brown rice. Garnish with sesame seeds or scallions if desired.

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Tips, Variations, and Substitutions

Tips for Success:

• Slice chicken thin and evenly to cook quickly and stay tender.

• Don’t overcook green beans. They should be crisp-tender, not soft.

• High heat is key. Use a wok or heavy skillet and keep everything moving for that stir-fry texture.

Variations:

• Add mushrooms, red bell peppers, or zucchini for extra vegetables.

• Spicy version: Add chili flakes or a drizzle of chili garlic sauce.

• Sweet & tangy twist: Add a splash of orange juice to the sauce.

Substitutions:

• Use chicken thighs for more richness.

• Swap tamari for gluten-free soy sauce.

• Skip Shaoxing wine or replace with rice vinegar if needed.

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Serving Ideas & Occasions

What to Serve With:

• Steamed jasmine rice or brown rice

• Fried rice for a takeout-style spread

• Stir-fried noodles for extra carbs

• Roasted broccoli or steamed bok choy on the side

Great For:

• Weeknight dinners in under 30 minutes

• Meal prep—stores well and reheats beautifully

• Lighter takeout cravings

• Serving a crowd—just double the recipe!

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Nutritional & Health Notes

This version of string bean chicken is lighter than takeout and full of nutrients.

Health Highlights:

• Lean protein from chicken breast keeps it filling and satisfying

• Green beans and onions bring fiber, antioxidants, and vitamins

• Lower sodium than restaurant versions when using low-sodium soy

• Naturally dairy-free and can be gluten-free with a few swaps

Per serving (without rice), you’ll get:

• Around 250–300 calories

• 30g protein

• 12–15g carbs

• Minimal sugar and fat

To make it even lighter:

• Use less oil (1 tbsp total)

• Add more veggies

• Serve with cauliflower rice or greens

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FAQ: Panda Express String Bean Chicken

1. What makes this taste like Panda Express?

The combination of soy sauce, oyster sauce, garlic, ginger, and slightly crisp veggies gives this copycat recipe the same flavor profile as the original. Marinating the chicken in cornstarch adds that signature velvety texture.

2. Can I make this ahead?

Yes! This dish stores well in the fridge for up to 4 days. Reheat in a skillet or microwave. It’s ideal for meal prep with rice.

3. Can I use frozen green beans?

Fresh is best for texture, but you can use frozen in a pinch. Thaw and pat dry before stir-frying to avoid sogginess.

4. How do I make it gluten-free?

Use tamari instead of soy sauce and check that your oyster sauce is labeled gluten-free.

5. Is this dish spicy?

Not by default, but you can add heat with chili garlic sauce, red pepper flakes, or fresh sliced chilies.

6. What’s the best pan for stir-frying?

A wok is ideal, but any large, heavy-bottomed skillet will work. Make sure it’s hot before adding the ingredients.

7. Can I double the recipe?

Yes, but cook the chicken in two batches to avoid overcrowding the pan, which can cause steaming instead of searing.

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