String bean chicken panda express recipe
Panda Express String Bean Chicken copycat made lighter at home. Juicy chicken breast, crisp green beans, and a balanced garlic-ginger sauce.
Servings: 4 servings
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
Serving: 1serving | Calories: 316kcal | Carbohydrates: 11g | Protein: 33g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 1123mg | Potassium: 727mg | Fiber: 2g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1mg
