Copy Cat Panda Express Chicken & 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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese
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.
Calories: 553kcal | Carbohydrates: 30g | Protein: 53g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 1300mg | Potassium: 1211mg | Fiber: 4g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 3mg