Panda Express String Bean Chicken Breast Copycat

Why You’ll Love This Recipe

• Light, glossy ginger–garlic soy glaze that coats every bite without feeling heavy.
• Snappy, blistered green beans and tender chicken breast cooked hot and fast.
• Better-than-takeout in about 30 minutes with pantry-friendly ingredients.
• Flexible: scale up for meal prep or spice it up with chilies.

Grocery List

• Produce: Green beans, yellow onion, garlic, fresh ginger, scallions (optional garnish)
• Dairy: None
• Pantry: Low-sodium soy sauce, oyster sauce, Shaoxing wine or dry sherry, low-sodium chicken broth, cornstarch, toasted sesame oil, sugar, neutral oil, kosher salt, white pepper

Full Ingredients

Chicken & Marinade

• 1 lb boneless, skinless chicken breast, thinly sliced across the grain (about 1/4 inch)
• 1 tbsp low-sodium soy sauce
• 1 tsp Shaoxing wine or dry sherry (sub rice vinegar for non-alcoholic)
• 1/2 tsp granulated sugar
• 1 tsp cornstarch
• 1/4 tsp baking soda
• 1 tsp neutral oil (canola, peanut, or avocado)
• 1/8 tsp white pepper

Vegetables & Aromatics

• 12 oz green beans, trimmed
• 1 medium yellow onion, halved and cut into 1/2-inch wedges
• 2 tsp fresh ginger, finely minced
• 3 cloves garlic, minced (about 1 tbsp)
• 2 tbsp neutral oil, divided
• 2 tbsp water (for steam)

Sauce

• 1/3 cup low-sodium chicken broth
• 2 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 1/2 tsp granulated sugar
• 1 tsp cornstarch
• 1 tsp toasted sesame oil
• 1/8 tsp white pepper

Step-by-Step Instructions

Step 1: Slice and marinate the chicken

Partially freeze the chicken for 10–15 minutes to make thin slicing easier. Slice across the grain into 1/4-inch strips. In a bowl, whisk soy sauce, Shaoxing wine, sugar, cornstarch, baking soda, neutral oil, and white pepper. Add chicken and toss to coat. Marinate 15 minutes at room temperature while you prep the vegetables. The small amount of baking soda helps keep the breast juicy and tender.

Step 2: Mix the sauce

In a measuring cup, whisk together chicken broth, soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, sesame oil, and white pepper until smooth. Keep nearby; cornstarch will settle, so stir again just before using.

Step 3: Blister the green beans and soften the onion

Heat a wok or large 12-inch skillet over high heat until very hot (1–2 minutes). Add 1 tbsp oil and swirl. Add green beans and a pinch of salt. Stir-fry 3–4 minutes until bright green with light blisters. Add 2 tbsp water, immediately cover, and steam 1 minute to crisp-tender. Uncover, add onion wedges, and stir-fry 2 minutes until onions are slightly tender but still have bite. Transfer beans and onions to a plate.

Step 4: Sear the chicken hot and fast

Return the wok to high heat. Add remaining 1 tbsp oil. Spread chicken in a single layer and cook undisturbed 1 1/2 minutes to sear. Stir-fry another 1–2 minutes until just opaque and 160–165°F in the thickest pieces. Do not overcook; the sauce will finish it.

Step 5: Bloom the aromatics

Push chicken to the edges to clear a hot spot in the center. Add ginger and garlic to the cleared area and stir 20–30 seconds until fragrant, then mix through the chicken.

Step 6: Glaze with the sauce

Return beans and onions to the wok. Stir the sauce again and pour it in. Toss constantly over high heat 60–90 seconds, until the sauce turns glossy and lightly thickens to coat the chicken and vegetables. If it reduces too quickly, splash in 1–2 tbsp water; if too thin, cook 20–30 seconds more.

Step 7: Taste and serve

Adjust seasoning with a pinch of salt or white pepper if needed. Serve immediately over hot steamed jasmine rice and garnish with thinly sliced scallions if you like.

Pro Tips

• Velveting assist: The 1/4 tsp baking soda in the marinade prevents dryness. Do not marinate longer than 30–45 minutes with baking soda.
• Heat is key: Preheat your wok until it’s almost smoking. High heat creates the signature blister on beans and quick browning on chicken.
• Keep it dry: Pat green beans dry after rinsing so they sear instead of steam before you add the splash of water.
• Slice evenly: Aim for consistent 1/4-inch chicken strips so everything cooks at the same pace.
• Re-stir the sauce: Cornstarch settles fast; stir right before pouring to avoid lumps.

Variations

• Spicy kick: Add 1–2 tsp chili-garlic sauce or a pinch of red pepper flakes with the aromatics.
• Extra veg: Stir-fry sliced shiitake mushrooms or red bell pepper with the onion for more color and texture.
• Gluten-free: Use tamari instead of soy sauce and a gluten-free oyster sauce; substitute rice vinegar for Shaoxing wine.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat quickly in a hot skillet (1–2 minutes) or in the microwave until steaming. For meal prep, slice and marinate the chicken (without baking soda) up to 12 hours ahead; stir in baking soda 15–30 minutes before cooking. You can also blanch green beans 2 minutes in boiling water, chill, and dry—then stir-fry to finish. Freezing is possible for up to 2 months, but green beans will soften; for best texture, freeze marinated raw chicken separately and cook fresh beans and onions.

Nutrition (per serving)

Approximate: 260 calories; 27 g protein; 11 g fat; 15 g carbohydrates; 3 g fiber; 640 mg sodium. Values will vary based on sauces and oil left in the pan.