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If you love Panda Express string bean chicken, this lighter copycat version of their chicken and green beans dish is made for home cooks. You get tender white chicken breast, crisp green beans, and a savory garlic-ginger sauce.
This version keeps the flavors you expect, but it’s better balanced for cooking at home. The chicken stays juicy with a quick velveting step, the green beans stay crisp instead of mushy, and the sauce is glossy and flavorful without being overly sweet.
It’s simple, weeknight-friendly, and naturally gluten-free with easy swaps.
Why This Copycat Home Version Works
- Juicy chicken breast: A quick velveting step keeps the lean white meat tender.
- Crisp-tender green beans: Petite beans and a short pre-steam help them stay bright, snappy, and never mushy.
- Balanced, glossy sauce: A touch of fruit jam adds natural sweetness and thickens the sauce without extra starch.
- Protein-forward and weeknight friendly: Plenty of thin-sliced chicken, one pan, and ready fast over medium-high heat.
Main Ingredient Notes
- Chicken breast – Panda Express uses white meat, and so do we. The difference is technique — in the step-by-step section below, I’ll show you how a quick velveting method keeps lean chicken tender and juicy.
- Green beans (French or regular) – French petite beans are naturally more tender and less fibrous, so they cook faster and stay crisp. Regular green beans work too — they just need slightly more prep.
- The sauce – Made with fresh garlic, ginger, chicken stock, light soy sauce, and a small amount of fruit jam. A little stock is also used in the chicken marinade to keep it juicy. If you prefer, you can use sugar instead.
- Avocado oil (or neutral oil) – Best for medium-high heat cooking and proper searing.
How to make Panda Express String Bean Chicken Breast
Step 1: Prep the green beans so they stay crisp
I use French petite green beans because they’re more tender and less fibrous than regular green beans. They cook faster and stay crisp without turning stringy.
A quick microwave steam (about 1½ minutes with a splash of water) partially cooks them so they finish quickly in the pan. This keeps them tender and crisp — not mushy or raw.
If using regular green beans, blanch them in boiling water for 30–60 seconds, then transfer to cold water and drain well before stir-frying.
Step 2: Velvet the chicken for tender, juicy slices
Slice the chicken thinly (⅛–¼ inch). If needed, freeze it for 20 minutes first to make slicing easier.
Toss with salt, baking soda, oil, soy sauce, a touch of chicken stock, and starch. Gently massage to coat and rehydrate the meat.
If you’re new to this technique, I have a detailed guide on how to velvet chicken breast that walks through why it works and how to get the best texture.
The baking soda tenderizes the lean meat, while the starch and oil help lock in moisture. Thin slices and a quick velvet are what keep the chicken juicy.
Step 3: Sear over medium-high heat
Preheat a large 12-inch skillet or wok over medium-high. Add oil when it shimmers but isn’t smoking.
Spread the chicken in a single layer and don’t move it too soon. You should hear steady sizzling. Cook just until almost done, then remove.
Higher heat and space in the pan prevent steaming and keep the chicken tender.
Step 4: Finish with the garlic-ginger sauce
Since the beans are partially cooked, they only need a quick toss with the onions.
The fruit jam in the sauce adds gentle sweetness and natural pectin, which lightly thickens the glaze without extra starch. Use less if you prefer it less sweet.
Return the chicken, toss for about 15 seconds over medium-high heat, and turn off the heat once everything is coated. Don’t overcook — the sauce should stay light and glossy.
What to serve with it
Turn this into a Panda Express-style plate at home:
- Panda Express Fried Rice – The classic pairing. The savory rice soaks up the garlic-ginger sauce perfectly.
- House Special Chow Mein – A noodle option if you prefer something crisper than fried rice.
- Panda Express Super Greens – Great if you want a balanced plate with extra vegetables.
FAQ
Yes, but I recommend checking out my Panda Express Mushroom Chicken recipe instead. That version is designed specifically for chicken thighs, with slightly different seasoning ratios, starch amount, and preparation method. It’ll give you better results than swapping directly in this recipe.
Fresh green beans give the best crisp texture. If using frozen, thaw them completely and pat them very dry. Add them directly to the stir-fry and shorten the cooking time. Expect a softer texture compared to fresh beans.
Watery stir-fry usually happens when:
– The pan wasn’t fully preheated
– The heat is too low
– The pan is overcrowded
– The stir-fry cooks too long
Make sure your skillet is hot before adding ingredients, cook over medium-high heat, and finish quickly once the sauce coats everything.
String bean chicken panda express recipe
Ingredients
For the chicken:
- 1.25 lb chicken breasts thin sliced
- ½ tsp coarse sea salt
- ¼ tsp garlic powder
- ½ tsp baking soda
- 1 tbsp olive oil
- 0.5 tbsp light soy sauce or 1 tbsp coconut aminos
- 0.5 tbsp chicken stock (omit if using coconut aminos)
- 1 tsp tapioca starch or arrowroot starch
For the sauce:
- 0.6 oz garlic clove grated, about 4 medium
- 0.25 oz ginger grated
- 2 tbsp chicken stock
- 1 tbsp light soy sauce or 1.5 tbsp coconut aminos
- 1 to 1.5 tbsp peach jam or orange jam
Other:
- 0.5 lb French petite green beans trimmed and diced into 3 sections
- 3 oz yellow onion thinly sliced
- 2.5 tbsp avocado oil divided
- 0.25 tsp coarse sea salt or to taste
Instructions
- Trim and cut the green beans into three equal sections. Place them in a microwave-safe bowl with 1 tbsp water. Microwave on high for 1½ minutes. Rinse under room temperature water and drain well. The beans should still be firm and crisp — not fully cooked.
- Slice the chicken into thin pieces, about ⅛ to ¼ inch thick. Add the seasonings (salt through starch). Mix well and refrigerate while you prepare the rest.
- Heat a large skillet over medium-high until hot. Add 1½ tbsp oil. Spread the chicken in a single layer and sear without disturbing until golden brown, about 2–3 minutes. Flip using a firm spatula and cook for another 1–2 minutes. The chicken should be almost cooked through. Transfer it out along with the pan juices.
- Using the same skillet, add 1 tbsp avocado oil. Sauté the onion over medium-high heat until nearly translucent, about 1 minute. Add the green beans and salt. Toss for another minute to lightly blister.
- When the beans turn bright green, pour in the sauce and return the chicken to the pan. Turn the heat to high and toss everything together for about 15 seconds. Turn off the heat and serve hot or at room temperature.
Notes
- This dish comes together quickly. Have everything prepped before you start stir-frying.
- You should hear steady sizzling throughout the cook. If not, your pan isn’t hot enough. Adjust the heat as needed.
- The beans should be tender-crisp, never mushy. Medium-high heat helps keep their texture.
- If using regular green beans (thicker and firmer), blanch them in hot water for a few minutes instead of microwaving. Shock in cold water and pat dry before stir-frying.
- Optional: drizzle with a few teaspoons of garlic chili sauce before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage, make-ahead, and reheat
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat: Reheat quickly in a hot skillet over medium heat until warmed through. This helps keep the chicken tender and the beans from turning too soft. You can microwave in short bursts, but avoid overheating.
- Make-Ahead Tip: You can trim the green beans and slice and velvet the chicken up to 1 day in advance. Store them separately in the refrigerator. When ready to cook, stir-fry as directed.
More Panda Express copycat recipes you might like
If you’re planning a full Panda Express-style dinner at home, here are a few more favorites:
- Panda Express Orange Chicken – Crispy chicken coated in a zesty, fresh orange sauce.
- Panda Express Honey Sesame Chicken – Lightly sweet with tender chicken and colorful vegetables.
- Panda Express Beef and Broccoli – Savory, simple, and packed with tender beef slices.
- Panda Express Honey Walnut Shrimp – Juicy jumbo shrimp coated in a creamy, sweet honey sauce.
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
Easy to follow recipe! very delicious!
Thank you so much!
This is one of our favorite dinners to have! It’s a delicious healthy recipe with protein and vegetables. ChihYus tips for stir frying in a wok are great! Don’t be afraid to get the pan super hot to sear the chicken. Excellent!
YUmmy! Thanks for sharing!
Love this recipe-always a hit! So easy and so yummy! We make a large batch and eat it for a few days. Do you think this would freeze and thaw/reheat well?
Thank you for sharing and very happy to hear. I haven’t tried freezing it but they should freeze well. Note that the green bean texture will turn softer (not as crisp) after freezing and defrosting (reheating).
Great recipe, clear instructions. As usual. I made one batch with chicken and another with tofu. My family asked for a somewhat larger amount of sauce next time, so I will increase the amounts. Other than that, it was perfect. Many thanks.
Thanks so much for sharing. Appreciate it!