String Bean Chicken Breast – Panda Express Copycat! (VIDEO)
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My copycat String Bean Chicken is delicious and so easy to make! This one is better than the Panda Express version – the chicken is tender, juicy, and tossed in a delicious sauce with crisp green beans!
Watch the String Bean Chicken Recipe Video!
A Note from CJ
String Bean Chicken is better than takeout!
The reviews do not lie on this one – so many of you have made this and proclaimed that it was better than Panda Express and/or your local Chinese restaurant! If you’re feeling like a Panda Express night at home, make Egg Fried Rice, Panda Express Chow Mein, and another main like Beef and Broccoli, Orange Chicken. Sweetfire Chicken Breast, Honey Walnut Shrimp, Sesame Chicken or Black Pepper Chicken!
I am obsessed with this recipe. It tastes even better than Panda’s! Thank you so much for these copycat recipes! I’ve made several and loved each one!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken breast – I used chicken breast to be as close to the restaurant version. You can use thighs if you prefer.
- Shaoxing wine – This is a Chinese cooking wine. If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock.
- oyster sauce – I like the one by Lee Kum Kee, with the lady on the label.
- MSG – I use this in moderation as an optional flavor enhancer.
- string beans – I like these trimmed and cut into 3″ pieces; you can use any size but make sure they are consistent so they cook evenly.
How to Make String Bean Chicken Breast
Marinate Chicken – Slice chicken breast into 1/4″ discs against the grain of the chicken. Place the chicken into a mixing bowl and marinate with salt, white pepper, soy sauce, Shaoxing wine, cornstarch, and neutral oil. Mix until combined and marinate for 15 minutes.
Make the Sauce – In a small bowl, make the sauce by combining chicken stock, light soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, cornstarch and msg and mix until the sugar and cornstarch is dissolved.
Cook the Chicken – In a large wok, heat 1 cup of neutral oil over high until just smoking (around 375°F). Cook chicken in the oil for 2-3 minutes, stirring the chicken occassionally to prevent sticking, until the chicken is cooked through. Remove the chicken to a bowl and discard all but 2 tbsp of oil in the wok.
Stir-Fry Green Beans and Aromatics – Over medium high heat in the same wok, stir fry the green beans for 1-2 minutes until slightly blistered, then add the onions and stir fry for another 30 seconds. Add in the ginger and garlic and stir fry for 30 seconds or until fragrant.
Add Back Chicken, Sauce, and Mix until Combined – Turn the heat to high, then add back the cooked 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!
Key Tip
CJ’s Storage & Reheating Tips
Store any leftover String Bean Chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat until warmed through in the microwave.
If you tried this String Bean Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
String Bean Chicken Breast (VIDEO)
Equipment
Ingredients
Chicken Marinade
- 1 lb chicken breast, sliced into 1/4" pieces
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1/2 tbsp cornstarch
- 1/2 tbsp neutral oil, I used avocado oil
Sauce
- 1/2 cup chicken stock
- 2 tbsp light soy sauce, low sodium
- 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 cup neutral oil, I used avocado oil
- 1 tbsp ginger, chopped
- 6 cloves garlic, chopped
- 1 medium onion, cut into quarters, petals separated
- 1 lb string beans, cut into 3" pieces
Instructions
- Slice chicken breast into 1/4" discs against the grain of the chicken. Place the chicken into a mixing bowl and marinate with salt, white pepper, soy sauce, Shaoxing wine, cornstarch, and neutral oil. Mix until combined and marinate for 15 minutes.
- In a small bowl, make the sauce by combining chicken stock, light soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, cornstarch and msg and mix until the sugar and cornstarch is dissolved.
- In a large wok, heat 1 cup of neutral oil over high until just smoking (around 375°F). Cook chicken in the oil for 2-3 minutes, stirring the chicken occassionally to prevent sticking, until the chicken is cooked through. Remove the chicken to a bowl and discard all but 2 tbsp of oil in the wok.
- Over medium high heat in the same wok, stir fry the green beans for 1-2 minutes until slightly blistered, then add the onions and stir fry for another 30 seconds. Add in the ginger and garlic and stir fry for 30 seconds or until fragrant.
- Turn the heat to high, then add back the cooked 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!
Video
Notes
- I like to use chicken breast in this recipe but you can also use chicken thighs.
- If you can’t use Shaoxing wine, you can sub with sherry, mirin, or chicken stock.
- My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil. Avoid using olive oil.
- Cut vegetables to a similar size so they cook evenly.
- Make sure the cornstarch slurry has not separated before adding it in – I always give it one more stir before adding it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Panda Express Copycat String Bean Chicken Breast recipe was originally published in April 2023, and updated in February 2026.
Delicious! This recipe is easy and so dang delicious. Thank you!
I’m glad you enjoyed it! Thanks for giving it a try 🙂
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!
My whole family loved it! It’s been a repeat
I’m so glad to hear it!
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!
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!!
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 ❤
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!
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 🙂
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 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!