String Bean Chicken
This Panda Express copy cat String Bean Chicken comes together in minutes and is so much better than takeout!
Servings: 3
Ingredients
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
Sauce
- 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
Instructions
- 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!