If you’re a fan of Panda Express and crave the delicious combination of tender chicken breast and crunchy string beans, you’re going to love this String Bean Chicken recipe.
It’s got the perfect balance of juicy pieces of chicken and vibrant green beans in a savory, umami-rich sauce that will leave you wanting more.
This is the best kind of takeout at home!
What’s in this String Bean Chicken Recipe
Here’s what you’ll need to make this better-than-Panda Express string bean chicken breast dish:
- Boneless, skinless chicken breast
- String beans
- White onion
- Chicken stock or chicken broth (stock has more flavor, but you can use either one)
- Ginger
- Garlic
- Hoisin sauce. For a gluten free option, look for gluten free hoisin sauce.
- Soy sauce. For a gluten free option, use tamari or gluten free soy sauce. Low sodium soy sauce may also be used.
- Mirin. While many recipes use shaoxing wine, it is sometimes hard to find in grocery stores. Mirin is more widely available and a decent substitute for shaoxing wine.
- Rice vinegar
- Cornstarch
How to Make String Bean Chicken
First, marinate the chicken in a mixture of vegetable oil, mirin, soy sauce and cornstarch. You could marinate the chicken for as few as 30 minutes or as long as overnight.
Then, cook it in a large skillet or wok until it’s golden brown.
Remove the chicken from the pan, and now it’s the onions’ turn.
I like a softer onion and a more crunchy string bean, so to get the right texture I start cooking the onion about 5-7 minutes before adding in the string beans.
Finally, add the chicken back to the pan along with the remaining ingredients for the sauce.
How to Serve String Bean Chicken
This dish pairs beautifully with fluffy white rice or even noodles. For more fiber, try serving it over brown rice.
For a low carb option, serve it as-is with a garnish of sesame seeds and perhaps a sprinkle of red pepper flakes for some heat.
String Beans vs. Green Beans
String beans and green beans are often used interchangeably, but they do have some subtle differences that set them apart.
String beans are more elongated and slender than green beans. They are crispy and tender and easy to cook with.
Green beans tend to be slightly broader and, while still crisp and tender, may take longer to cook than string beans.
Either string beans or green beans will work well in this recipe, but if you want it to taste most like the restaurant version, opt for string beans.
Variations for this String Bean Chicken Recipe
Here are some of the best ways to vary this recipe:
- Spicy Kick: To add a bit of heat, incorporate sliced red chili peppers or red pepper flakes into the sauce.
- Cashew Crunch: Toss in some roasted cashews to add a delicious nutty flavor and crunch.
- Citrus Zest: Grating some orange or lemon zest into the sauce will brighten the flavors of this dish.
How to Store String Bean Chicken
This Panda Express string bean chicken recipe will keep for up to 4 days if sealed in an airtight container in the refrigerator.
The whole family will love this recipe! And when you make it, I’d love to hear about it. Drop a rating or leave a comment below. Enjoy!
For more takeout-at-home recipes, try these:
- Korean Fried Chicken Recipe with Soy Garlic Sauce
- Easy Shrimp Mei Fun Recipe (Singapore Rice Noodles)
- Ultimate Chicken Tikka Masala
For more lean chicken recipes, try these:
- Sheet Pan Chicken Fajita Bowl
- Chicken Shawarma with Tahini Yogurt Sauce
- Thai Basil Chicken & Coconut Rice
String Bean Chicken Recipe (Just like Panda Express!)
Ingredients
- 2 lbs. boneless, skinless chicken breasts
- 1 1/2 lbs. string beans
- 1 white onion
- 1 cup chicken stock
- 4 Tbsp. soy sauce
- 2 Tbsp. hoisin sauce
- 2 tsp. cornstarch
- 2 tsp. rice vinegar
- 2 tsp. sesame oil
- 4 cloves garlic minced
- 2 tsp. ginger minced
Chicken Marinade
- 4 Tbsp. vegetable oil
- 2 Tbsp. soy sauce
- 2 Tbsp. mirin
- 4 tsp. cornstarch
Instructions
- Prep your chicken and veggies: Slice the chicken into strips. Slice the onion into half moon shapes. Cut green beans into 2 inch pieces.
- Combine the marinade ingredients together in a large bowl. Place the chicken into the marinade. Cover and refrigerate at least 30 minutes (up to overnight).
- Make the sauce: Whisk together the chicken stock, soy sauce, cornstarch, rice vinegar and hoisin sauce. Set aside.
- Heat a large skillet over medium heat. Cook the chicken until golden brown on both sides, about 4-5 minutes per side. Remove from the pan onto a separate plate.
- Wipe the pan clean. Add sesame oil, garlic, ginger and onions. Cook until the onions become soft and translucent, about 5 minutes. Add the string beans to the pan and cook 3 more minutes.
- Add the chicken back into the pan. Pour the sauce into the pan and toss to coat. Simmer until the sauce thickens. Serve over cooked rice, if desired.
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