String Bean Chicken Breast (VIDEO)

String Bean Chicken Breast in a bowl on top of white rice.

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4.96 from 49 votes

String Bean Chicken Breast (VIDEO)

This Panda Express Copycat String Bean Chicken Breast comes together in minutes and is so much better than takeout!

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

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

US Customary - Metric

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.

Storage and Reheating - 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.

Nutrition