Panda Express String Bean Chicken Breast
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Panda Express String Bean Chicken Breast is the kind of dinner I go back to again and again because it tastes exactly like the takeout I’m always craving. Tender chicken, crisp-tender string beans, and a light savory sauce with soy sauce, brown sugar, and sesame oil served over fluffy rice. Fresh, clean, and it absolutely hits the spot every single time.
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I make this for busy weeknight dinners, Sunday meal prep, and get-togethers when everyone is in the mood for Chinese takeout at home. Leftovers keep in the fridge for about 3 days or in the freezer for up to 2 months, and it reheats beautifully in a skillet with a splash of water.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Panda Express String Bean Chicken Breast with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how I make this string bean chicken recipe come together in one skillet from start to finish. It’s one of my favorite Panda Express copycat recipes because the sauce tastes just like the takeout version.
Heat the Skillet
Heat a large skillet or wok over medium-high heat. I always reach for my non-stick frying pan when I’m making stir-fry because it heats evenly and gives the chicken a slight char.
Add a tablespoon of peanut oil or avocado oil to the hot skillet for that signature stir-fry flavor, or use any neutral oil you have on hand.
Cook the Chicken
Add the chicken in thin slices and stir-fry for about 5 minutes, until the edges are golden brown and the chicken is cooked through. I use a heat-resistant wooden spoon to keep the chicken moving so it sears without sticking.
For extra-tender chicken, toss the slices with a pinch of baking soda before cooking, and a light coating of cornstarch gives it a silkier texture and helps the sauce cling. You can also swap in boneless, skinless chicken thighs for juicier, more flavorful results.
Add the Garlic and String Beans
Stir in the minced garlic and string beans. This garlic press saves me so much time when I need freshly minced garlic fast.
Cook for about 3 minutes, until the beans start to soften. You want them tender crisp and bright, not limp, so pull them off the heat while they still have a snap.
Green beans work just as well if that’s what you have on hand, and you can toss in extra vegetables like sliced bell peppers or mushrooms for a heartier stir-fry.
Mix and Pour the Sauce
In a small bowl, whisk the sauce ingredients together until smooth: the soy sauce, chicken broth, brown sugar, and sesame oil. Light soy sauce can be used in place of low-sodium soy sauce, and chicken stock can stand in for chicken broth if that’s what you have.
A tablespoon of oyster sauce adds deeper umami flavor, a splash of rice wine brings an authentic takeout note, and a pinch of white pepper gives the sauce that subtle Chinese restaurant warmth.
Pour into the skillet and toss everything to coat evenly, then stir in a cornstarch slurry at the end for a thicker, glossier sauce.
Serve and Enjoy
Remove from heat, sprinkle with sesame seeds, and serve warm over white rice. Enjoy!
To transport the stir fry to potlucks or work lunches, pack it hot into an insulated food jar or a thermal casserole carrier to keep it warm for a few hours. For longer trips, let it cool slightly, seal it in leakproof containers, and tuck an insulated tote with a hot pack around it to keep the temperature until serving.
Ingredients
- 1 pound boneless skinless chicken breasts, thinly sliced
- 2 cups fresh string beans trimmed
- 3 garlic cloves minced
- 3 tablespoons low-sodium soy sauce
Sauce
- ½ cup chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- Sesame seeds for garnish
Instructions
- Heat a large skillet or wok over medium-high heat.
- Add the sliced chicken and stir-fry for about 5 minutes, until lightly browned and cooked through.1 pound boneless
- Stir in the minced garlic and string beans. Cook for about 3 minutes, until the beans start to soften.3 garlic cloves, 2 cups fresh string beans
- In a small bowl, mix the soy sauce, chicken broth, brown sugar, and sesame oil until combined. Pour into the skillet and toss everything to coat evenly.3 tablespoons low-sodium soy sauce, ½ cup chicken broth, 1 tablespoon brown sugar, 1 teaspoon sesame oil
- Remove from heat, sprinkle with sesame seeds, and serve warm over rice.Sesame seeds
Notes
- Slice the chicken thinly and evenly: Cut the chicken breasts into thin, uniform slices, so they cook quickly and stay tender. Thicker pieces can turn dry before the outside browns.
- Get the skillet or wok ripping hot: Preheat it over medium-high heat before adding the chicken. A hot pan gives you that signature stir-fry sear, rather than steaming the meat.
- Don’t overcook the string beans: Cook the beans just until they start to soften, about 3 minutes. You want them snappy and bright green, not limp.
- Whisk the sauce before pouring: Mix the soy sauce, broth, brown sugar, and sesame oil in a bowl first so the sugar dissolves evenly and the sauce coats every bite.
- Toss constantly once the sauce hits the pan: Keep everything moving after you pour the sauce in so the chicken and beans get fully coated and the sauce thickens into a glossy glaze.
- Flash freeze for easy portions: Spread cooled leftovers on a baking sheet and freeze for 1 hour before transferring to containers. The portions won’t clump together, and you can grab just what you need.
Nutrition
How to Store Leftovers
Let the cooked chicken and beans cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce and warm everything through.
For longer storage, I portion the stir-fry into my glass meal-prep containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating on the stovetop for the best texture.
What to Serve With Panda Express String Bean Chicken Breast
I like serving the stir fry over a bed of steamed jasmine rice or fluffy brown rice to soak up all the garlicky sauce. Cauliflower rice works beautifully too if you’re keeping things lighter. The stir fry tastes just like the restaurant version when served alongside steamed rice and egg rolls.
For sides, I love pairing the dish with crispy egg rolls, crab rangoon, or a simple cucumber salad with sesame dressing. A bowl of hot and sour soup or egg drop soup to start makes the whole meal feel like a Panda Express dinner night. Round it all out with your other favorite Chinese food takeout sides.
More Easy Recipes for You to Try at Home
If you love this one, you will want to try these other easy Panda Express recipes next.
