Home cooks love this string bean chicken Panda Express stir-fry because it’s fast, flavorful, and healthier than takeout. With just one pan and a few fresh ingredients, you get tender chicken and perfectly crisp green beans coated in a savory garlic-ginger sauce.
In this guide, you’ll learn how to:
- Keep chicken juicy using a simple restaurant trick.
- Cook beans that stay bright and snappy.
- Mix the exact sauce used in the Panda Express version.
- Track calories, protein, and carbs, just like the real thing.
Why This Recipe Works (And Is Better Than the Others)
The Perfect Sear – Our high-heat stir-fry and velveting combo gives you tender chicken with a golden edge, no deep fryer needed.
Vibrant, Crisp Green Beans – We blanch the beans briefly, so they stay green, crunchy, and never overcooked.
The Authentic Sauce – Just the right blend of soy, garlic, ginger, and oyster sauce, savory, slightly sweet, and spot-on to Panda Express flavor.
Real Cooking Tips, Not Just Instructions – We explain the “why” behind each step, so your results are consistent every time.
No Weird Additives – Everything’s made from scratch using everyday pantry items. Taste the difference with clean, bold flavor.
Smart Swaps – Make it low-carb, gluten-free, or spicy with easy substitutions.
An Ingredient Deep Dive: The Keys to Authentic Flavor
The Chicken: Chicken Breast vs. Thighs – Pros and Cons
- Breast: Leaner, cooks fast, and closely matches the Panda Express version. Great if you want lower fat and high protein.
- Thighs: Juicier and more forgiving. They stay moist even if slightly overcooked and add richer flavor.
Tip: Use thighs for max flavor, or breast for a cleaner bite, both work with the velveting method.
The Sauce Pantry: An Ultimate Guide
This sauce hits that perfect balance of salty, sweet, and savory. Here’s what makes it pop:
Light vs. Dark Soy Sauce
- Light soy sauce is saltier and adds sharpness.
- Dark soy sauce brings deeper color and a hint of molasses.
You need both to get the rich color and balanced flavor.
Rice Vinegar
- Rice vinegar or dry sherry with a touch of sugar.
It cuts through the richness and brings restaurant-like flavor.
Oyster Sauce
- Adds thick texture and deep umami.
Without it, the dish can taste flat. It’s the backbone of the Panda Express flavor.
The Vegetables: Choosing the Best Green Beans and Onions
- Green Beans: Pick firm, bright ones. Blanching keeps them crisp, not floppy.
- Onions: Use yellow or white for sweetness when sautéed. Slice into thin wedges for quick cooking and nice bite.
How to Make String Bean Chicken: A Step-by-Step Visual Guide
Step 1: The Art of Velveting (The Secret to Tender Chicken)
Velveting is the key to that silky-soft texture you expect in takeout chicken. Start by slicing the chicken breast or thighs thinly, about ¼ inch thick. In a bowl, combine the chicken with a mix of cornstarch, Rice vinegar, soy sauce, and oil. Let it marinate for 10–15 minutes. This coating locks in moisture and helps it sear without drying out.
Step 2: Prepping the Vegetables for the Perfect Crunch
Green beans should be firm and bright. Bring water to a boil, add the beans, and blanch for 2–3 minutes, no longer. Immediately transfer them to a bowl of ice water or run under cold water to stop cooking. This keeps them vibrant green and slightly crisp, never mushy.
Step 3: Mixing the “Better Than Panda” Ginger Garlic Sauce
In a small bowl, whisk together oyster sauce, light and dark soy sauces, sugar, water, and cornstarch. This sauce is thick, glossy, and perfectly balanced, no bottled shortcuts needed.
Step 4: The High-Heat Stir-Fry (Bringing It All Together)
Heat oil in a large wok or skillet until shimmering. Toss in the garlic and ginger, let them sizzle just 10 seconds. Spread the marinated chicken in a single layer and sear until golden and cooked through, about 3–4 minutes. Add onions and blanched green beans, stir 1 minute, then pour in the sauce. Stir-fry everything together until glossy and coated.
You’ll smell the garlic and soy caramelizing, this is where it all comes together. Serve hot and fresh.
Troubleshooting Common Problems
“My chicken came out tough. What did I do wrong?”
The most common issue is slicing the chicken too thick or skipping the velveting step. Thin slices (¼ inch) cook quickly and stay tender. Marinating in cornstarch, Rice vinegar, and soy sauce helps seal in moisture. Also, avoid overcooking, just 3–4 minutes in a hot pan is enough.
“My green beans are soggy, not crisp. How do I fix this?”
Overcooking or skipping the cold shock is usually the cause. Blanch the beans for just 2–3 minutes, then plunge them into ice water or rinse under cold water immediately. This stops the cooking and locks in their crunch. Don’t cook them again too long during the stir-fry, 1 minute is plenty.
“My sauce is too thin/thick. How can I adjust it?”
If your sauce is too thin, simmer it an extra 30–60 seconds while stirring to help it reduce. For extra thickening, mix 1 tsp cornstarch with 1 tbsp water and stir it in.
If it’s too thick, add a tablespoon of water or chicken broth to loosen it.
“The dish tastes too salty. What happened?”
You may have used too much light soy sauce or skipped low-sodium versions. Cut back on added salt, or use low-sodium soy sauce and oyster sauce next time. A splash of rice vinegar or a bit of sugar can also help balance it out if you’ve already cooked the dish.
Troubleshooting Guide
| Problem | Quick Fix |
|---|---|
| Beans turn limp | Use higher heat and a shorter stir-fry time. Blanch briefly, then cool immediately. |
| Chicken is chewy | Slice thinner and marinate with the velveting mix for a full 15 minutes. |
| Sauce too thin | Simmer for 30–60 seconds longer until it thickens. |
| Sauce too thick | Add 1–2 tablespoons of water or broth to loosen it. |
| Too salty | Use low-sodium soy sauce next time; add a splash of rice vinegar to balance. |
This quick guide keeps your stir-fry on point every time, no more soggy beans or dry chicken.
Mastering the Technique
Why Velveting Works
Velveting chicken is a classic Chinese technique that keeps meat soft and silky. By marinating thin slices in a mix of cornstarch, soy sauce, oil, and Rice vinegar, you coat the meat in a thin barrier that protects it from drying out. When cooked quickly over high heat, the result is that melt-in-your-mouth texture you get at restaurants, without deep-frying.
Heat Control for a Restaurant-Style Sear
To get that signature sear, your pan or wok must be hot before the chicken hits it. Preheat until oil shimmers, if it’s not hot enough, the chicken will steam and turn pale. Don’t overcrowd the pan. Cook in batches if needed to allow space between the pieces. Let the chicken sit for 1–2 minutes before flipping to build that light crust.
Preventing Soggy Beans
Soggy beans come from either overcooking or skipping the blanch-and-shock method. Blanch in boiling water for just 2–3 minutes, then stop the cooking immediately with ice water. During the stir-fry, add the beans in the last 1–2 minutes, just enough to heat and coat with sauce, not cook them again. This keeps them crisp, bright, and full of texture.
Variations and Customizations
Make it Spicy
If you like heat, stir in 1–2 teaspoons of chili oil, sambal oelek, or a pinch of red pepper flakes while adding the sauce. You’ll get a fiery kick without changing the core flavor.
Add More Veggies
This recipe is super flexible. Toss in extras like:
- Broccoli florets (blanched for 1–2 minutes first)
- Bell peppers for color and sweetness
- Water chestnuts for a crisp bite
Just add them during the last 1–2 minutes of stir-frying to keep their texture.
Make it Gluten-Free
Swap regular soy sauce for tamari and use a gluten-free oyster sauce (many brands now offer this). The flavor stays just as rich without any gluten. Double-check all bottled sauces to avoid hidden wheat.
Serving, Storing, and Reheating
Serving
This string bean chicken Panda Express copycat pairs perfectly with:
- Steamed white rice for a classic combo
- Fried rice if you want a full takeout-style meal
- Chow mein or lo mein for extra noodles and flavor
For a lighter option, serve it over cauliflower rice or with a side of steamed vegetables.
Storing
Let the dish cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days. Keep the sauce separate if you plan to store longer, this prevents over-soaking the veggies.
Reheating
To keep the chicken tender and the green beans crisp:
- Heat a skillet over medium heat
- Add a splash of water or broth (1–2 tablespoons)
- Stir the chicken and veggies until warmed through (about 3–4 minutes)
Avoid the microwave if possible, it tends to make beans soggy and chicken rubbery.
Nutrition Facts & Macros
Here’s the full breakdown for this string bean chicken Panda Express copycat, based on chicken breast and standard ingredients:
| Serving Size | Medium (1.5 cups) | Large (2.5 cups) |
|---|---|---|
| Calories | 310 | 510 |
| Protein | 31g | 51g |
| Carbohydrates | 12g | 20g |
| Total Fat | 14g | 22g |
| Fiber | 2g | 3g |
| Sugars | 3g | 5g |
| Sodium | 820mg | 1350mg |
These numbers are estimates based on commonly used ingredients and preparation methods. Swapping in chicken thighs or higher-sodium sauces will change the values slightly.
Printable Nutrition Card Available Below
(Add to meal prep sheets or share with clients if you’re tracking macros.)
Frequently Asked Questions (FAQ)
The original dish includes sliced chicken breast, green beans, onions, garlic, ginger, and a light soy-based sauce. Our version stays true to these ingredients, using real sauces and no artificial flavor enhancers.
Yes, compared to other fried entrees, it’s one of the lighter choices. Our homemade version is even better: lower in oil, no additives, and packed with protein from lean chicken and fiber from fresh beans.
A medium serving has about 310 calories, 12g carbs, and 31g protein. A large serving has around 510 calories, 20g carbs, and 51g protein. These numbers can vary slightly depending on your ingredients.
Yes, but for the best texture, thaw and pat them dry first. They won’t be as crisp as fresh, but they’ll still work in a pinch. Avoid overcooking, and add them during the last 1–2 minutes of stir-frying.
String Bean Chicken Panda Express Copycat (Fast, Flavorful, and Better Than Takeout)
Equipment
- Wok or large skillet
- Mixing bowls
- Knife & cutting board
- Measuring spoons
- Slotted spoon (optional for blanching)
Ingredients
For the Chicken:
- 1 lb chicken breast or thighs thinly sliced
- 1 tsp cornstarch
- 1 tbsp Rice vinegar or dry sherry
- 1 tsp low-sodium soy sauce
- 1 tsp neutral oil e.g., avocado or canola
For the Sauce:
- 2 tbsp oyster sauce or gluten-free alternative
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 2 tsp cornstarch
- ¼ cup water
For the Stir-Fry:
- 2 cups green beans trimmed
- ½ medium onion sliced into wedges
- 1 tbsp oil
- 2 cloves garlic minced
- 1 tsp fresh ginger minced
Instructions
Marinate Chicken
- In a bowl, combine chicken with cornstarch, Rice vinegar, soy sauce, and oil. Let sit for 15 minutes to tenderize.
Blanch Green Beans
- Boil water in a pan, add green beans, and cook for 2–3 minutes. Drain and rinse under cold water to stop cooking.
Make the Sauce
- In a small bowl, mix oyster sauce, soy sauces, sugar, water, and cornstarch. Stir until smooth.
Cook Chicken
- Heat 1 tbsp oil in a hot skillet or wok. Add chicken and cook in a single layer for 3–4 minutes, flipping once.
Stir-Fry Aromatics
- Add garlic and ginger to the pan, stir for 10 seconds. Toss in the onions and green beans.
Add Sauce & Finish
- Pour in the sauce and stir-fry everything for 1–2 minutes until the sauce thickens and coats all ingredients.
Notes
Nutrition Information (per serving):
SERVING: 1.5 cups | CALORIES: 310 kcal | CARBOHYDRATES: 12 g | PROTEIN: 31 g | FAT: 14 g | SATURATED FAT: 2.5 g | CHOLESTEROL: 78 mg | SODIUM: 820 mg | POTASSIUM: 590 mg | FIBER: 2 g | SUGAR: 3 g | VITAMIN A: 420 IU | VITAMIN C: 6 mg | CALCIUM: 38 mg | IRON: 1.4 mgPrice of Recipe:
Total cost: $9.20 for 4 servings- Chicken: $6
- Sauces & starches: $2
- Vegetables & aromatics: $1.20
Recipe Notes:
- Substitutions: Use tamari and gluten-free oyster sauce for a gluten-free version. Swap chicken breast with tofu for a vegetarian twist.
- Storage: Store in airtight containers for up to 4 days.
- Reheating Tip: Reheat in a skillet with a splash of water for best texture.
- Variations: Add bell peppers, broccoli, or chili oil to customize.
Call-to-Action:
Did you love this string bean chicken Panda Express copycat?Save it, rate it, and comment below to share your tweaks and results!
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Conclusion
This String Bean Chicken Panda Express copycat is everything a home-cooked meal should be, quick, flavorful, and satisfying. With tender velveted chicken, crisp green beans, and a sauce that nails the Panda Express flavor, it’s the kind of recipe you’ll make again and again.
If you made this recipe, please leave a rating and comment below! I’d love to hear how it turned out for you, what you loved, what you tweaked, and what you served it with.
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