Satisfy your take out craving with this copy cat Panda Express chicken and green beans. This Panda Express copy cat recipe is just as delicious as the real thing and better for you and your budget. Make this classic takeout recipe any night of the week to curb your cravings for Chinese food.
One of my favorite stops to make when I go shopping is at Panda Express. You just can’t beat the food.
I love the orange chicken. I’m also a huge fan of this Panda Express chicken and green beans. It’s so good!
What is Panda Express String Bean Chicken Breast?
Panda Express’s string bean chicken breast consists of pieces of chicken breast, cut into bite sized pieces, tossed with green beans.
A mild ginger soy sauce baths the chicken and green beans with the most addicting flavor ever. It’s light feeling and flavorful without being overly spicy.
It’s just another reason I love it, because it’s a non-spicy option the whole family can enjoy. Plus, my kids don’t complain about eating their veggies when it comes to this dish. No complaints + good green veggies = one very happy mom!
As with so many things though, homemade is often better for you & even better tasting. Plus there’s the savings- just another reason we love recreating our fast food favs at home whenever we can.
How to Make Copy Cat Panda Express Chicken and Green Beans
Making the Panda Express classic at home is easier than you think. Let’s break it down into two parts: the sauce and the chicken and green beans themselves.
Make the Ginger Soy Sauce
The sauce is what makes the Panda Express chicken and green beams so fantastic.
To make the sauce, add the chicken broth, soy sauce, white wine, rice wine vinegar, garlic, ginger, and brown sugar to a medium sized skillet. Give it a good whisk to combine everything.
Then, bring the sauce to a simmer and let it cook for about 5 minutes, whisking every now and then while it bubbles away.
Once it has simmered for a few minutes make a slurry by combine the cornstarch and water. Add a little of the cornstarch slurry to your sauce at a time, whisking it in as you add it.
Just add enough to let the mixture thicken so that it coats the back of a spoon. Then remove the sauce from the heat and set it aside while you make the chicken.
The Best Chicken and Green Beans
Now that we’ve made the sauce, it’s time to prep the chicken and green beans.
Start by making sure your boneless, skinless chicken breasts are cut into small pieces. I like to make 1-2 inch pieces.
Once the chicken is cut, add it to a large mixing bowl and toss with cornstarch so the cornstarch coats the chicken.
Now, heat 3 tablespoons of your olive oil in a large skillet or a wok over medium heat. Let the oil get nice and hot and then add the chicken to the oil, spreading it out in a single layer. Try to keep the chicken from touching.
Let the chicken cook for 5 minutes per side or until the outside of the chicken is golden brown and the chicken is cooked through. Transfer the chicken to a plate and cover it with foil to keep it warm.
Once you’ve moved the chicken to a plate, add the rest of the oil the skillet. Add the green beans to the onions and let the cook for about 2 minutes before you stir in the onions.
Let the onion and green bean mixture cook for another 5 minutes, stirring occasionally. Be careful not to overcook the veggies or they will get mushy and sort of sad.
The goal is veggies that are tender, but still somewhat crisp. You don’t want the onions to cook too long and become clear or caramelize. For the green beans, tender but still firm and bright green in color.
When the beans are tender but not overcooked, add the chicken back to the skillet and toss with the beans and onions.
Then pour the sauce onto the chicken and veggies and stir to evenly coat all the ingredients. Then you’re ready to serve with a side of rice.
Looking for other copycat takeout meals? Try these!
This copy cat Panda Express chicken and green beans is absolutely delicious and easy to make. Make some for dinner this week and find out why my family loves this so much!
While I adore this string bean chicken copy cat from Panda Express, I love to add some variety to my meals. Here are some other delicious copycat takeout meals I love:
You can always serve this with steamed white rice, but to make this a true Panda Express style meal- pair this dish with our easy copy cat version of their delicious fried rice.
If you’ve tried this COPY CAT PANDA EXPRESS CHICKEN & GREEN BEANS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on.
Copy Cat Panda Express Chicken & Green Beans
For The Sauce
- 1 cup chicken broth
- 1/4 cup soy sauce
- 2 tbsp white wine
- 2 tbsp seasoned rice wine vinegar
- 2 tsp minced garlic
- 2 tsp finely grated ginger
- 1 tsp brown sugar
- 3 tbsp cornstarch
- 1/4 cup water
For The Chicken & Green Beans
- 2 lbs boneless skinless chicken breast chunked
- 1/3 cup cornstarch
- 5 tbsp olive oil divided
- 1 large white onion roughly chopped
- 1 lb fresh green beans washed & trimmed
To Make The Sauce
- In a medium sized skillet, whisk together all of the sauce ingredients EXCEPT the cornstarch & water until evenly combined.
- Bring the sauce to a simmer, whisking occasionally, and let it cook for about 5 minutes.
- Combine the cornstarch & water, stirring until evenly mixed, and add a bit of the slurry at a time- letting the mixture thicken until it coats the back of a spoon.
- Remove the skillet from heat and set the sauce aside until ready to use.
To Prepare the Meal
- Add the chicken to a large mixing bowl, sprinkle the cornstarch out over it, and toss to evenly coat the chicken.
- Add 3 tablespoons of olive oil to a large wok and heat it over medium heat.
- Add the chicken to the hot oil, spreading out in a single layer- preferably without the thicken touching.
- Cook the chicken for 5 minutes, per side, or until the outside's golden brown & the chicken's cooked all the way through. Transfer the chicken to a waiting plate, and cover it with tinfoil to keep it warm.
- Add the remaining two tablespoons of oil to the wok. Add the green beans to the skillet, sauteing them for 2 minutes, stirring occasionally. Stir in the onions, and continue cooking the vegetables another 5 minutes, or until tender and just cooked through. Do not over cook them!
- Return the chicken to the skillet, stirring to evenly combine with the veggies. Pour the sauce into the skillet, tossing everything to evenly coat.
- Serve the chicken & green beans over top a bed of white rice, or on a plate with rice on the side.
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