Description
Copycat Panda Express string bean chicken breast with ginger-garlic sauce. Better than takeout and ready in 20 minutes!
Ingredients
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- 1 lb chicken breast, cut into bite-sized pieces
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- 1 lb fresh green beans (string beans), trimmed
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- 4 cloves garlic, minced
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- 2 tbsp fresh ginger, minced
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- 3 tbsp soy sauce
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- 2 tbsp oyster sauce
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- 1 tbsp rice wine or dry sherry
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- 1 tsp sugar
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- 2 tbsp vegetable oil (divided)
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- ¼ cup water
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- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
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- Salt and pepper to taste
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
High heat is key for authentic flavor.
Leave green beans slightly crisp for best texture.
Double the garlic and ginger if you love bold flavor!
- Prep Time: 10
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese-American