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A bowl of white rice topped with stir-fried chicken, green beans, and cashews, inspired by Panda Express String Bean Chicken Breast, and garnished with black sesame seeds.

Panda Express String Bean Chicken Breast

Author: Mandy Applegate
My Panda Express String Bean Chicken Breast tastes just like the takeout version and comes together in one skillet so fast. The chicken stays juicy, the green beans keep their snap, and the garlicky soy sauce coats everything in a glossy savory finish. 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.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Main Course
Cuisine: Asian, Chinese
Keyword: Panda Express String Bean Chicken Breast
Servings: 3
Calories: 242kcal

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
US Customary - Metric

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

Here are my go-to tips for making the stir fry turn out perfectly every time.
  • 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

Calories: 242kcal | Carbohydrates: 11g | Protein: 36g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 769mg | Potassium: 822mg | Fiber: 2g | Sugar: 6g | Vitamin A: 552IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 2mg
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