String Bean Chicken
July 17, 2022
1M+ Views Chinese Main Dishes Recipes Tastier Than Takeout Wok
String Bean Chicken is most commonly known from Panda Express. This copycat version is so delicious and SUPER easy to make! restaurant dish has been requested so many time and for good reason – it’s so good and easy to make, you’re never going to want to order it at a restaurant again!
Watch the String Bean Chicken Recipe Video Below!
Ingredients for String Bean Chicken
I love this String Bean Chicken recipe because only a few ingredients will make crispy, juicy chicken. Firstly, here are the ingredients you will need!
- Chicken Breast (You can also use chicken thighs for this recipe)
- Light Soy Sauce
- White Pepper
- Shaoxing Wine
- Chicken Stock – I always recommend Kettle & Fire – use code CJPINS for 20% off your order here!
- Oyster Sauce
- Dark Soy Sauce
- Sesame Oil
- String Beans
I like to use chicken breast in this recipe but if you prefer chicken thigh, feel free to sub!
LIGHT vs. DARK SOY SAUCE
Yes, they’re different! Dark soy sauce is thicker, darker, and sweeter (as well as has a higher sodium content) than regular soy sauce. Because I use these two ingredients at 1:1 ratio and there are so few ingredients in the sauce, there is not a substitute I can recommend 🙁
As always, this is optional 🙂
My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!
A cornstarch slurry is a mixture of cornstarch and water that is used in cooking to thicken WITHOUT powdery lumps or additional flavors/colors! This is the secret to so many of your favorite Chinese dishes. My #1 tip is make sure your cornstarch slurry has not separated before adding it in – I always try to re-stir right before!
String Bean Chicken: Recipe Instructions
Cut the Chicken
The first step in making this recipe is cutting the chicken into 1/4″ wide pieces. Cut the chicken thinly and at an angle to create wide, disk-like strips.
Next, place the sliced chicken into a bowl with light soy sauce, white pepper, salt, shaoxing wine, neutral oil and cornstarch. Mix well with your hands and let marinate for at least 15 mintues.
Next, mix the sauce by combining chicken stock (I always use Kettle & Fire – get 20% off your order when you use code CJPINS!), light soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, cornstarch, and msg. I always like to premix my sauce to have it ready to go during the fast cooking process.
Velvet the Chicken in Neutral Oil
After the chicken is marinated, heat about a cup of neutral oil (I always prefer avocado oil) over high heat until smoking. Fry the chicken pieces (in batches if needed) for 2 minutes or until they are cooked through and golden brown. Remove the chicken and the excess oil to leave about 2 tbsp of oil left in the pan.
Dry Fry the String Beans
Next, sauté the string beans until they are slightly blistered. This should only take about 1 minute over medium high heat.
Once the string beans are blistered, add the onions and cook for another minute. Add the minced ginger and garlic, season with salt, and stir fry for another 30 seconds.
Add Chicken and Sauce
Once the vegetables are crisp and cooked through, add back the chicken along with the sauce. Work quickly to mix the sauce together to evenly coat all the ingredients in the pan.
Continue cooking for another 1-2 minutes until the sauce has thickened and your String Bean Chicken is done! I love serving this with a freshly steamed bowl of rice.
If you liked this String Bean Chicken recipe, check out some of the most popular Chinese Take-Out recipes on the blog!
Velveting is a key Chinese cooking technique that involves marinating the protein in cornstarch and various seasonings (such as white pepper, salt, shaoxing wine, and oils) before quickly passing it through hot oil. It’s one of my favorite ways to guarantee moist and tender meat, and it’s a trick that I don’t hear home chefs talk about often. I love incorporating it into my recipes because it’s one of the best ways to make restaurant quality Chinese food at home!
In most of my recipes, I like to cut my vegetables to a similar size – this ensures that one vegetable is not ‘more’ cooked than others, and it also is more aesthetically pleasing! You can adjust the size of the vegetables to your preference (smaller or larger) – just make sure to adjust the cooking time so they are ‘done’ to your liking!
String Bean Chicken
- 1 lb chicken breast sliced into 1/4" pieces
- 1 tbsp soy sauce
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1 tbsp shaoxing wine
- 1/2 tbsp neutral oil I used avocado oil
- 1/2 tbsp cornstarch
- 1/2 cup chicken stock
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 1/2 tbsp cornstarch
- 1/4 tsp msg optional
Aromatics & Oils
- 1 tbsp ginger chopped
- 6 cloves garlic chopped
- 1 medium onion cut into quarters, petals separated
- 1 lb string beans cut into 2" strips
- 1 cup neutral oil I used avocado oil
- Slice chicken breast into 1/4" discs across the grain. Place in a mixing bowl and marinate with salt, white pepper, soy sauce, Shaoxing wine, and cornstarch for 15 minutes.
- Cut green beans into 3" pieces and onion into quarters and separate the petals. Chop garlic and ginger and set aside in separate bowls.
- Premix your sauce by mixing together chicken stock, soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, and msg.
- Heat 1 cup of avocado oil on high to 350F. Cook chicken in oil for 2 minutes (this technique is called velveting and will keep the lean chicken nice and juicy). Remove chicken and oil, leaving about 2 tbsp left in the pan.
- Over medium high heat, stir fry green beans for 1-2 minutes until slightly blistered, then add your onions for another 30 seconds. Add in your ginger and garlic and stir fry for 30 seconds or until fragrant.
- Turn the heat to high, then add back your chicken and sauce and mix until combined. Continue cooking for another 1-2 minutes until the sauce has coated the ingredients and thickened slightly. Serve with freshly steamed rice and enjoy!
Thank you so much for sharing your recipes, tips, tricks and suggestions. I love the photo illustrations and your comments/suggestions regarding the ingredients. You make it easy and fail proof. Definitely encourages me to want to cook more because you make it not so intimidating.
Your comment is so kind and encouraging, thank you Chae! I’m so glad you are enjoying the recipes 🙂
Recipe is easy to follow with ingredients that are easy to find. Taste just like take out only better! I definitely recommend this recipe. Looking forward to making other meals from CJ Eats. My family devoured it. I left out the MSG only because I didn’t have any, added shallots, red bell pepper and extra ginger.
Those sound like some delicious additions!
Every single time I cook one of your recipes I get such rave reviews from my family. They constantly talk about how authentic it is and how much better it tastes to takeout. Thank you for these recipes and tips, as I for one have found the Asian cuisine difficult to master but thanks to your recipes you’re making this goal achievable. This recipe is out of this world!
You are too kind 🙂
Thank you for the recipe. My kids don’t like anything stir fry but loooved this dish.
I’m so glad your kids love it! Thanks for trying my recipe, Linda 🙂
We often order this dish from our neighborhood Chinese restaurant and love it.
I never thought I could make this, let alone in half an hour, and here we are.
Ours was just as good, if not better, than the pro’s down the street — thanks to you and this easy and delicious recipe.
It was so good.
Thank you for sharing and teaching us how to cook great food!
I’m so glad you enjoyed it, Greg!
This was a fantastic way to get fresh green beans into a dinner that everyone loved. I used 2.5 tbsp of light soy in the sauce (instead of the 4 tbsp the doubled recipe called for) because it would have been too salty for me. This was delicious and very quick. I did add a splash of black vinegar to my serving and it was even better. Thank you for sharing this recipe ❤
I was craving this recipe but only had thin cut pork loin chops on hand. I marinated the pork for about 45 minutes in a Szechwan sauce we made and then prepared it just like the rest of the recipe. I think it turned out fantastic. However, I cannot wait to make it again with chicken as it is one of my favorites (albeit we like it spicy). Thanks so much!
I’m glad you enjoyed it, Jenn!!
I’ve been following CJ on Instagram and he makes everything look easy. This is my first recipe and it was easy. My family loved it and this will be in the rotation. I used Trader Joe’s shaved meat which made it easy. I can’t wait to try more recipes!
Hi Jesset! Thanks so much for the kind words and I’m SO glad you and your family enjoyed it!
My whole family loved it! It’s been a repeat
I’m so glad to hear it!
Recipe was very easy to follow and I like that it wasn’t too salty. I can’t wait to try other recipes and can’t wait for more new ones as well ! I’ll be coming back to this food blog a lot 🙂
Thanks Hermi! I hope you enjoy the other recipes as well!
Delicious! This recipe is easy and so dang delicious. Thank you!
I’m glad you enjoyed it! Thanks for giving it a try 🙂
I am obsessed with this recipe. It tastes even better than panda’s! I cut the oil in half and yielded the same result. Thank you so much for these copycat recipes! I’ve made several and loved each one!
Easy to make and great flavor. Added some chili pepper and crunchy noodles for texture. Will make this again
I highly recommend this recipe!! I made this for dinner last night and can’t get over how delicious it was! Definitely better than take out!! My family loved it and it was super easy to make! Thank you!!!
I’m so glad you enjoyed it! 🙂