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.
Fantastic dish that I adapted to be spicy. This is now one of my quick go-to meals
I think I used too much cornstarch lol sauce was so thick, my bad. I added about 1/4 C chicken stock, after a minute it turned out beautiful, more sauce for me! lol
Another of my family’s favourites, we use a lot of your recipes and they always go down a treat! I’ve made this with mushrooms instead of string beans and it’s still amazing! Instagram is @samannewilliams
Best Chinese I’ve made
glad you loved it! Please consider giving the recipe a 5 star rating!
This recipe is ahhhmazzzzzzing and turns out so much better then Panda Express, honestly this recipe is so good we eat it at least 2-3 times a month!! 🤤
One of our favorites. This is on rotation in our house. So easy and quick but full of flavor. Thank you CJ!
First recipe I made with my new wok! So easy and delish. Thank you CJ
Delicious and better than take out for sure! Why go out when you can make it fresh at home!
This was so easy to make!
Simple yet flavorful.