Panda Express String Bean Chicken

Panda Express String Bean Chicken is the beloved copycat recipe that brings those addictive Chinese takeout flavors right to your kitchen—and trust me, it tastes even better homemade! This signature dish features tender chicken breast and crisp string beans wok-tossed in a savory ginger-garlic sauce that’s so delicious you’ll wonder why you ever paid for takeout.

Why You’ll Love This Recipe

• Tastes just like Panda Express but fresher and healthier
• Ready in 22 minutes—faster than driving to the restaurant
• Costs a fraction of takeout prices
• You control the sodium and quality of ingredients
• That signature ginger-garlic flavor is spot-on perfect

Equipment Needed

• Large wok or 12-inch skillet
• Sharp knife and cutting board
• Small bowl for sauce mixture
• Tongs or wooden spoon
• Measuring spoons

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Ingredients You’ll Need

• 1 lb chicken breast, cut into bite-sized pieces
• 1 lb fresh green beans (string beans), trimmed
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice wine or dry sherry
• 1 tsp sugar
• 2 tbsp vegetable oil (divided)
• ¼ cup water
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)
• Salt and pepper to taste

Ingredient Notes

Chicken Breast: The authentic Panda Express version uses chicken breast for lean, tender pieces. Cut them into uniform bite-sized chunks so they cook evenly. Don’t make them too small or they’ll dry out.

String Beans (Green Beans): Fresh is absolutely essential here! Look for crisp, bright green beans. The key to authentic Panda flavor is getting them slightly charred while keeping them crisp-tender with a satisfying snap.

Fresh Ginger: This is what makes it taste like Panda Express! Don’t even think about using powdered ginger—fresh ginger is non-negotiable. Peel it with a spoon and mince it finely, or use a microplane grater.

Rice Wine: This adds authentic depth and slight sweetness. Dry sherry works as a substitute, or you can use Shaoxing wine from Asian markets for the most authentic flavor.

Oyster Sauce: Provides that savory umami punch that makes the sauce irresistible. Find it in the Asian aisle—it keeps forever in the fridge once opened.

Step-by-Step Instructions

Step 1: Prepare All Ingredients

Cut the chicken breast into bite-sized pieces, about 1-inch chunks. Season lightly with salt and pepper. Trim the string beans and leave them whole or cut them in half for easier eating.

Mince the garlic and ginger finely—this is crucial for distributing flavor throughout the dish. Having everything ready before you start is essential for successful stir-frying.

Step 2: Cook the Chicken

Heat 1 tablespoon of vegetable oil in your wok or large skillet over high heat until it’s smoking hot. Add the seasoned chicken pieces in a single layer and let them sit undisturbed for 2-3 minutes to develop a golden crust. Then stir-fry for another 3-4 minutes until the chicken is cooked through, golden brown, and no longer pink inside. Remove to a plate and set aside.

Step 3: Stir-Fry the String Beans

Add the remaining tablespoon of oil to the same hot pan. Immediately add the trimmed string beans and stir-fry over high heat for 3-4 minutes. You want them to get those beautiful charred spots and a slight blister on the outside while staying crisp-tender on the inside.

Step 4: Add the Aromatics

Push the string beans to the outer edges of the pan, creating an empty well in the center. Add the minced garlic and ginger to this center area and cook for about 30 seconds, stirring constantly. The moment they become incredibly fragrant and start sizzling is when you know they’re perfect.

Step 5: Combine and Build the Sauce

Return the cooked chicken to the pan with the beans and aromatics. Toss everything together. In a small bowl, mix the soy sauce, oyster sauce, rice wine, sugar, and water. Pour this sauce mixture over the chicken and beans in the pan. Stir everything together and let it come to a bubbling simmer for about 2 minutes so the flavors meld beautifully.

Step 6: Thicken the Sauce

Give your cornstarch slurry a quick stir (it separates as it sits), then drizzle it into the pan while tossing everything continuously. The sauce will transform from thin and watery to thick and glossy in about 1 minute.

Step 7: Serve Immediately

Transfer to a serving dish and serve right away over steamed white rice or fried rice. The dish is best enjoyed immediately while the beans are still crisp and the sauce is hot and glossy. Garnish with sesame seeds if desired for that restaurant presentation.

Pro Tips & Cooking Hacks

• HIGH HEAT is crucial—this is the secret to authentic stir-fry flavor and texture
• Don’t skip the charring on the green beans—those blistered spots add amazing flavor
• Use FRESH ginger and garlic, not jarred—it makes a world of difference
• Prep everything before you start cooking—stir-frying happens fast!
• Let chicken develop a crust before moving it around—builds flavor

Tips & Variations

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet to restore the texture—microwaving makes the beans soft and the chicken rubbery.

Make-Ahead: Prep all your ingredients (cut chicken, trim beans, mix sauce) up to 24 hours ahead. Store separately in the fridge, then stir-fry when you’re ready to eat. The actual cooking takes just 15 minutes.

Extra Veggies: While not traditional, you can add mushrooms, bell peppers, or water chestnuts for more variety. Just adjust cooking times accordingly.

Serving Suggestions

Serve this over steamed jasmine rice or fried rice for the authentic Panda Express experience. Pair it with other favorites like orange chicken, Beijing beef, or chow mein for a complete Chinese feast at home. Start with crab rangoon or egg rolls as appetizers. Fortune cookies and almond cookies make fun dessert options that kids love.

Common Mistakes

• Cooking over medium heat instead of high—you need intense heat for stir-frying
• Overcooking the string beans until mushy—they should stay crisp with a snap
• Using powdered ginger instead of fresh—completely different flavor
• Crowding the pan—cook in batches if your pan isn’t big enough

What to Serve With Panda Express String Bean Chicken

Create your own Panda Express platter at home by pairing this with orange chicken, kung pao chicken, or Beijing beef. Serve over white rice or fried rice with a side of vegetable spring rolls. Wonton soup or egg drop soup makes a perfect starter. For vegetables, add some steamed broccoli with garlic sauce or mixed veggies.

Frequently Asked Questions

Can I use chicken thighs instead of breast?

Yes! Chicken thighs are juicier and more forgiving if slightly overcooked. They’ll give you excellent results—just trim off excess fat before cutting.

What if I can’t find rice wine?

Dry sherry is the best substitute. In a pinch, use white wine or even water, though you’ll lose a bit of authentic flavor.

Is this spicy?

No, the original Panda Express version is mild. If you want heat, add red pepper flakes, sriracha, or sliced Thai chilies to taste.

Can I make this with frozen green beans?

Not recommended. Frozen beans release too much water and won’t get that crispy, slightly charred texture that makes this dish special. Fresh is essential here.

Why doesn’t my sauce thicken?

Make sure you stir the cornstarch slurry right before adding it—cornstarch settles. Also, the sauce needs to be bubbling hot for the cornstarch to activate and thicken properly.

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