Panda Express String Bean Chicken Breast (Copycat)

Panda Express String Bean Chicken Breast with onions cooked quickly in a wok in a light ginger soy sauce.

Panda Express String Bean Chicken Breast with onions cooked quickly in a wok in a light ginger soy sauce.

Panda Express String Bean Chicken Breast is a healthy option that took me a bit of time to come around to when I was cutting back on calories and points. For months I would just order Kung Pao Chicken, Beef and Broccoli and Mushroom Chicken without wanting to branch out.

When you have a routine, changing can be tough. Then one day I was sort of sick of those choices and I ordered this String Bean Chicken Breast and Black Pepper Chicken. Total love, the mellow, ginger soy sauce of the String Bean Chicken Breast plays amazingly against the aggressive Black Pepper Chicken. (Don’t feel the need to go searching for all those recipes, I’ve linked to them below for you 🙂 ).

You don’t need a ton of ingredients for the recipe and I know that it calls for a tiny amount of black bean sauce. It may not be an ingredient you’re familiar with, but it is a staple in a lot of Chinese restaurant recipes. It has a great deep flavor, the kind you find in most “brown” sauces in Chinese food. Rice wine is another ingredient you may be less familiar with. In a pinch I sometimes use white wine, or if I need more than just a bit and I am out? I sometimes use sherry wine. That being said, keep a bottle on hand if you like Chinese food, you’ll find yourself using it more than you would expect.

Keeping track of all the Panda Express copycat recipes here on the blog?

Panda Express String Bean Chicken Breast with onions cooked quickly in a wok in a light ginger soy sauce.

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Panda Express String Bean Chicken Breast

Panda Express String Bean Chicken Breast with onions cooked quickly in a wok in a light ginger soy sauce.
Yield 4 servings
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main
Cuisine Chinese
Author Sabrina Snyder

Ingredients
 

  • 1 pound chicken breast , sliced into thin pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon black bean sauce
  • 1 tablespoon rice wine
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 2 tablespoons canola oil
  • 4 cloves garlic , minced
  • 2 teaspoons ginger , minced
  • 1 pound green beans , fresh, trimmed
  • 1 cup onion , peeled, cut into ½ inch wedges

Instructions

  • Add the chicken, soy sauce, black bean sauce, rice wine, sesame oil, cornstarch and sugar in a bowl.
  • Toss to coat and let sit for 15 minutes while you prep your vegetables.
  • In a large skillet or wok, heat the canola oil on high heat.
  • Add chicken and cook quickly, searing the chicken, cooking through and removing it as quickly as you can.
  • Add the green beans and onion to the wok and cook for 2-3 minutes, or until slightly softened but still crisp.
  • Add the garlic and ginger, stir quickly for 15-20 seconds (you don't want it to burn) and add the chicken back into the skillet.
  • Toss to coat and serve immediately.

Nutrition

Calories: 279kcal | Carbohydrates: 16g | Protein: 28g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 779mg | Potassium: 748mg | Fiber: 4g | Sugar: 7g | Vitamin A: 815IU | Vitamin C: 19.1mg | Calcium: 62mg | Iron: 2mg
Keyword: Panda Express recipes, Panda Express String Bean Chicken Breast (Copycat)

Panda Express String Bean Chicken Breast with onions cooked quickly in a wok in a light ginger soy sauce.

Panda Express String Bean Chicken Breast with onions cooked quickly in a wok in a light ginger soy sauce.
Panda Express String Bean Chicken Breast with onions cooked quickly in a wok in a light ginger soy sauce.
Panda Express String Bean Chicken Breast with onions cooked quickly in a wok in a light ginger soy sauce.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This is my go to at Panda Express and has been for many years. I made this the other night and WOW it was identical! I went to an asian market and spoke to the manager about this recipe and I was really excited about it. She told me that brands for the rice wine, as well as the black bean sauce was really important. I got the ones she suggested and I’m so glad I did. Thank you for this recipe. Im hooked!

  2. The PE version of string bean chicken was my favorite entree on the menu, but I think they got rid of it. I made this today and it fulfilled my craving and glad I can make it any time now. I didn’t have bean sauce so used garlic hosin instead and I also less than a quarter cup of water to steam the beans just until water was gone before adding chicken in. Salt,white pepper and garlic powder recommended. I ate without rice, but would go perfectly.

  3. This is a very easy, simple and tasty recipe. If you don’t have all of the ingredients available, don’t worry, go for it and use what you have available. I didn’t have Rice Wine so I used Sake instead. You can skip Rice Wine/Sake if you don’t have any. I also didn’t have Black Bean Paste and it didn’t make much of a difference by not using it, in my opinion. Tip: If you don’t have Cornstarch, you can use Flour as a substitute to thicken the sauce. I cooked the Onions first for 2 minutes, then added the Green Beans and cooked them together for another 2 minutes, simply because I like the Onions very tender and Green Beans more crunchy. Meal is great with White Rice. Quick recipe and plenty leftover. Enjoy.

  4. The chicken was exceptionally flavorful and moist. This dish could not have been more perfect. Our green beans were skinny French green beans (though grown in Mexico) from Costco and they cooked up tender crisp. Having the right size green beans might be key to this recipe. I was so delighted with this recipe that I am eager to try all your other Panda Express knock-offs. I served it with Jasmine rice cooked in a combination of water and coconut milk, and garnished with lime zest.

  5. I was trapped working in the Pentagon for 3 years. The best place to eat in the Pentagon is Panda Express so i have eaten their version of this a lot. This recipe does not taste like the Panda version. I had to make twice the sauce and like one of the raters I had to steam the beans awhile. Overall this recipe was bland compared to Panda’s version. Won’t make it again.

    1. Might wanna try it again with different brands of wine and bean sauce. That matters for what the recipe taste like. I too, ate this at panda alot as panda was in my office building too, and this is nearly spot on.
      The Black bean sauce should be Lee Yum Kee black bean garlic sauce, and the rice wine get from a real asian market.

  6. I found that putting the cornstarch last makes way better sauce (add the cornstarch with extra water). Also double the marinating ingredients makes more sauce, which is yummers! Other than that this recipe is spot on!

  7. I loved it but it was WAY too salty for me, even with the reduced sodium soy. I may make it again and cut back on the soy a little more and reduce the black bean sauce.

    1. I’m so sorry it wasn’t to taste – definitely feel free to cut back on the soy and black bean sauce if the salt was too much for you!

  8. This was amazing me and my family absolutely loved this recipe although I didn’t have the black bean sauce (forgot to buy) it still turned out great I’m sure when I make it again with that sauce it will be even better I plan on cooking so much food from your website thank you so much for sharing you delicious recipes? you saved dinner nights at my house with something new and interesting??

    1. I’m so glad you enjoyed it and are finding recipes you love on the site! Can’t wait to hear more feedback as you try more 🙂

  9. I was delightfully surprised. Definitely a do-over; perhaps marinated with a little more black bean sauce, and sugar.

    1. Always happy to hear it turned out great, especially when it’s even better than expected! Thanks for letting me know!

      1. This is one of my favs at panda. I love being able to copy it at home. I just made this and it is fabulous!! Did not have the black bean sauce but didnt need it in my opinion. Will be adding this to the dinner menu for sure.

  10. This was really delicious and so quick and easy to make. I omitted the black bean sauce because I didn’t have any, but I still thought it was excellent. Will definitely make this again.

  11. We really liked it, but I have a question. Why is this version 279 Calories but Panda Express says there’s is 190 Calories?

    1. I’ll look into it. It’s a program that figures it out once the ingredients are added so I’ll double check that nothing is missing or extra being added. Thanks for letting me know.

  12. I made this and it was delicious, only thing i did different was after i seared the chicken and removed them, i put the string beans and onions in and added a little water to steam them sort of speak and stirring then added the ginger and garlic

  13. It was very good! Family (including two year old loved it). Might’ve been that I had more chicken then recipe called for but, it didn’t taste like Panda Express. Still very good and going in my arsenal. 

  14. Great recipe. Only problem was the green bean needed to be steamed or sauteed slightly longer, I cooked mine for like 7 minutes with a lid and they were pretty raw and too crispy.

  15. I am a huge Panda Express fan and always order this dish. I made your recipe and my family and I agree this was better! It was easy and so good. So glad i found this. Thanks so much!

  16. I’m going to try this tonight. I just discovered your blog, everything looks so amazing! So much inspiration.

  17. This was super yummy and fun to make. Quick question. Is the soy sauce “ginger” enhanced? Or did I miss adding ginger in the recipe? Love your recipes!

    1. So sorry, this comment got snared in the spam filter somehow! The ginger gets added in with the garlic, thanks so for pointing that out, I updated it. 🙂

  18. Isn’t it nice to try something new? Love the color the string beans add to the dish!

  19. Just pinned this! Panda Express use to be one of my weaknesses when I was shopping at the mall! I haven’t had it in forever! Can’t wait to make this at home!

  20. This looks sooooo much better than takeout. I love that sauce, I’m sure my family would go wild over this.

  21. You have to be the Panda Express Queen! 🙂 Seriously, this looks delicious and even though I have never had Panda Express I so need to try this!

    1. Thanks, Kacey! I’ve made so many Panda Express recipes that I would love to receive that title!

  22. I’m so excited to find this recipe! I live an hour from the nearest takeout food so I have to make my own! Thanks for sharing!

  23. I’m always up for a good Chinese food recipe, copycat or not. I have to admit that I’m not big on string beans, but this looks like a great, comforting recipe to enjoy them with.

  24. Yum! And I love that it’s quicker than a frozen pizza!

    I love black bean sauce – it does add a delicious depth of flavor with just a little drizzle!

  25. I could eat Panda Express every meal every day! Thanks for keeping my wallet fat and my menus planned out!