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String Bean chicken plated in a bowl with white rice

String Bean Chicken

This Panda Express copy cat String Bean Chicken comes together in minutes and is so much better than takeout!
Prep Time 15 mins
Cook Time 10 mins
Servings 3



  • 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!
Keyword chicken, chinese food, string bean
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