Panda Express String Bean Chicken Breast with onions cooked quickly in a wok in a light ginger soy sauce.
When you have a routine, changing can be tough. Then one day I was sort of sick of those choices and I ordered this String Bean Chicken Breast and Black Pepper Chicken. Total love, the mellow, ginger soy sauce of the String Bean Chicken Breast plays amazingly against the aggressive Black Pepper Chicken. (Don’t feel the need to go searching for all those recipes, I’ve linked to them below for you 🙂 ).
You don’t need a ton of ingredients for the recipe and I know that it calls for a tiny amount of black bean sauce. It may not be an ingredient you’re familiar with, but it is a staple in a lot of Chinese restaurant recipes. It has a great deep flavor, the kind you find in most “brown” sauces in Chinese food. Rice wine is another ingredient you may be less familiar with. In a pinch I sometimes use white wine, or if I need more than just a bit and I am out? I sometimes use sherry wine. That being said, keep a bottle on hand if you like Chinese food, you’ll find yourself using it more than you would expect.
Keeping track of all the Panda Express copycat recipes here on the blog?
- Panda Express Orange Chicken
- Panda Express Mushroom Chicken
- Panda Express Firecracker Chicken Breast
- Panda Express Chow Mein
- Panda Express Fried Rice
- Panda Express Black Pepper Chicken
- Panda Express Kung Pao Chicken
- Panda Express Beijing Beef
- Panda Express Mandarin Teriyaki Chicken
- Panda Express Sweet and Sour Sauce
- Panda Express String Bean Chicken Breast (you’re here!)
- Panda Express Honey Walnut Shrimp
- Panda Express Cream Cheese Rangoon
- Panda Express Beef and Broccoli
- Panda Express Sweetfire Chicken Breast
Panda Express String Bean Chicken Breast
Ingredients
- 1 pound chicken breast , sliced into thin pieces
- 2 tablespoons soy sauce
- 1 tablespoon black bean sauce
- 1 tablespoon rice wine
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 2 tablespoons canola oil
- 4 cloves garlic , minced
- 2 teaspoons ginger , minced
- 1 pound green beans , fresh, trimmed
- 1 cup onion , peeled, cut into 1/2 inch wedges
Instructions
- Add the chicken, soy sauce, black bean sauce, rice wine, sesame oil, cornstarch and sugar in a bowl.
Toss to coat and let sit for 15 minutes while you prep your vegetables.
- In a large skillet or wok, heat the canola oil on high heat.
- Add chicken and cook quickly, searing the chicken, cooking through and removing it as quickly as you can.
Add the green beans and onion to the wok and cook for 2-3 minutes, or until slightly softened but still crisp.
Add the garlic and ginger, stir quickly for 15-20 seconds (you don't want it to burn) and add the chicken back into the skillet.
- Toss to coat and serve immediately.
The PE version of string bean chicken was my favorite entree on the menu, but I think they got rid of it. I made this today and it fulfilled my craving and glad I can make it any time now. I didn’t have bean sauce so used garlic hosin instead and I also less than a quarter cup of water to steam the beans just until water was gone before adding chicken in. Salt,white pepper and garlic powder recommended. I ate without rice, but would go perfectly.
This is a very easy, simple and tasty recipe. If you don’t have all of the ingredients available, don’t worry, go for it and use what you have available. I didn’t have Rice Wine so I used Sake instead. You can skip Rice Wine/Sake if you don’t have any. I also didn’t have Black Bean Paste and it didn’t make much of a difference by not using it, in my opinion. Tip: If you don’t have Cornstarch, you can use Flour as a substitute to thicken the sauce. I cooked the Onions first for 2 minutes, then added the Green Beans and cooked them together for another 2 minutes, simply because I like the Onions very tender and Green Beans more crunchy. Meal is great with White Rice. Quick recipe and plenty leftover. Enjoy.
Thanks, Susana.
The chicken was exceptionally flavorful and moist. This dish could not have been more perfect. Our green beans were skinny French green beans (though grown in Mexico) from Costco and they cooked up tender crisp. Having the right size green beans might be key to this recipe. I was so delighted with this recipe that I am eager to try all your other Panda Express knock-offs. I served it with Jasmine rice cooked in a combination of water and coconut milk, and garnished with lime zest.
Thanks for coming back to let me know how much you enjoyed it.
I was trapped working in the Pentagon for 3 years. The best place to eat in the Pentagon is Panda Express so i have eaten their version of this a lot. This recipe does not taste like the Panda version. I had to make twice the sauce and like one of the raters I had to steam the beans awhile. Overall this recipe was bland compared to Panda’s version. Won’t make it again.
This copycat recipe is spot-on. Make enough for leftovers.
Thanks so much, Christopher.
I found that putting the cornstarch last makes way better sauce (add the cornstarch with extra water). Also double the marinating ingredients makes more sauce, which is yummers! Other than that this recipe is spot on!
Thanks for your feedback.
I loved it but it was WAY too salty for me, even with the reduced sodium soy. I may make it again and cut back on the soy a little more and reduce the black bean sauce.
I’m so sorry it wasn’t to taste – definitely feel free to cut back on the soy and black bean sauce if the salt was too much for you!
This was amazing me and my family absolutely loved this recipe although I didn’t have the black bean sauce (forgot to buy) it still turned out great I’m sure when I make it again with that sauce it will be even better I plan on cooking so much food from your website thank you so much for sharing you delicious recipes? you saved dinner nights at my house with something new and interesting??
I’m so glad you enjoyed it and are finding recipes you love on the site! Can’t wait to hear more feedback as you try more 🙂
I was delightfully surprised. Definitely a do-over; perhaps marinated with a little more black bean sauce, and sugar.
Always happy to hear it turned out great, especially when it’s even better than expected! Thanks for letting me know!
This is one of my favs at panda. I love being able to copy it at home. I just made this and it is fabulous!! Did not have the black bean sauce but didnt need it in my opinion. Will be adding this to the dinner menu for sure.
So glad you liked it and that it’s making the dinner rotation – love to hear that!
This was really delicious and so quick and easy to make. I omitted the black bean sauce because I didn’t have any, but I still thought it was excellent. Will definitely make this again.
I’ll also add that I made this with chicken thighs instead of breasts. Yummy!
We really liked it, but I have a question. Why is this version 279 Calories but Panda Express says there’s is 190 Calories?
I’ll look into it. It’s a program that figures it out once the ingredients are added so I’ll double check that nothing is missing or extra being added. Thanks for letting me know.
Made this last night. Excellent recipe and one that will be added to my regular menu options.
I take that as a huge compliment. Thanks for coming back to let me know.
So Yummy! Excellent recipe…kids and husband approved! Thanks for sharing!
Can I want brand of black bean sauce you use?
I used Lee Kum Kee Black Bean Sauce for this recipe. I hope you enjoy the dish!
This was not bad, but it seemed to need more soy sauce, It seemed a bit bland.
You can definitely adjust it to your liking. 🙂