This Panda Express string bean chicken breast copycat delivers the same sticky, savory sauce and crispy green beans as the original. And it's made right in your own kitchen in under 30 minutes. No takeout line, no mystery ingredients. Just a quick, satisfying meal that's better than the drive-through.
String bean chicken is one of the most popular items on the Panda Express menu — and for good reason. It's light enough to feel like a real meal but satisfying enough to keep you full. This recipe works great as a quick weeknight dinner, Sunday meal prep, or an easy potluck dish.
Pair it with white rice, fried rice, or lo mein. For a lower-carb option, cauliflower rice works perfectly.
If you love this Panda recipe, be sure to try Panda Express Cream Cheese Rangoon, Orange Chicken, and Bourbon Chicken.
Ingredients for Panda Express String Bean Chicken
For the Chicken
- Chicken: is the main protein in this recipe. I like to use boneless, skinless chicken breasts or thighs.
- Hoisin Sauce: is both tangy and salty, kind of like BBQ sauce.
- Soy Sauce: brings a delicious umami flavor to your marinated chicken.
- Sesame Oil: has a neutral flavor, which is ideal for this chicken marinade.
- Cornstarch: helps crisp up your chicken nuggets to golden brown while they’re in the pan.
- Shaoxing Wine: has a dry and sweet flavor. You can also substitute this for chicken stock.
- Salt and Pepper: both enhance flavors and bring a hint of spice.
- Vegetable Oil: is placed into your skillet to keep your chicken from sticking.
For the Sauce
- Soy Sauce: is perfect for adding an umami flavor. You can use coconut aminos if you want to make this recipe gluten-free. I recommend using low-sodium soy sauce.
- Chicken Broth: adds a chicken flavor to your sauce, which is perfect for this chicken sauce.
- Brown Sugar: gives your sauce a sticky texture and a sweet flavor.
- Sesame Oil: is a neutral flavored oil with a hint of a nutty sweetness.
- Red Pepper Flakes: will bring a little bit of a spicy flavor to your sauce.
- Corn Starch: this will help with thickening your sauce.
For the Vegetables
- Vegetable Oil: is used to keep your veggies from sticking to your pan.
- Garlic: adds in a pungent, savory flavor.
- Ginger: brings a fresh, spicy flavor to your green beans.
- Green Beans: is your veggie for this recipe. Green beans both give your dish color, and string beans cook quickly, making this a quick meal.
- Onion: I prefer to use a white onion because they’re best in a stir fry and are mild and a bit sweet.
How to Make Panda Express String Bean Chicken
- In a bowl, toss the chicken pieces with the hoisin sauce, soy sauce, sesame oil, cornstarch, Shaoxing wine, and salt and pepper. Allow the chicken to marinate for at least 30 minutes, preferably a few hours.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- In a bowl, whisk together the soy sauce, chicken broth, brown sugar, sesame oil, and crushed red pepper flakes. Set aside.
- In the same skillet, add 2 tablespoons of vegetable oil. Add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
- Add the green beans and sliced white onion to the skillet. Stir-fry for about 3-4 minutes until they start to soften but are still crisp-tender. Pour the sauce over the vegetables then bring to a simmer. Allow it to cook for 2-3 minutes or until it has slightly thickened.
- Return the cooked chicken to the skillet and stir to coat it with the sauce. Cook for an additional 2-3 minutes, or until the chicken is heated through and well-coated with the sauce.
- Serve your string bean chicken over steamed rice and garnish with chopped green onions.
Recipe Pro Tips
Veggies: be sure to cut your veggies all around the same size. This will allow even cooking and will also make your dish’s presentation a little better.
Slurry: when using your cornstarch, be sure that you’ve stirred it up completely and that all of the lumps are out before putting it into your recipe.
Soy Sauce: I recommend using low-sodium soy sauce as regular soy sauce may cause your dish to become a little too salty. Ingredients like hoisin sauce and chicken broth will already give your marinade and sauce a salt taste.
String Bean Chicken Recipe Variations
Change the Meat: you can change up your chicken breasts for chicken thighs, beef, pork or even shrimp.
Change the Veggies: Add broccoli, carrots, snap peas, or bell peppers.
Make it gluten-free: instead of using soy sauce, try using liquid or coconut aminos.
Make it Spicy: add in red chili flakes or hot chili oil.
Can You Meal Prep Panda Express String Bean Chicken?
Yes! This is one of the best recipes for meal prep. It reheats well and holds up in the fridge for 4–5 days.
Store the chicken, green beans, and rice separately so nothing gets soggy. When you're ready to eat, warm everything up together and it tastes just as good as day one.
What's the Difference Between Green Beans and String Beans?
They're essentially the same vegetable. "String beans" is just the older name; it comes from the fibrous string that used to run along the pod, which modern varieties bred out. Today, most green beans you find at the grocery store are string beans. For this recipe, either works fine.
Is This String Bean Chicken Recipe Healthy?
Making this recipe from home makes it healthier than the restaurant version. Using high-quality ingredients, this delicious recipe is perfect for lunch or dinner meal prep.
How to Store Leftover String Bean Chicken
Let the leftovers cool to room temperature, then store in an airtight container in the fridge for up to 4–5 days. For best results, keep the chicken, green beans, and rice in separate containers as this keeps everything from getting mushy when you reheat it.
Frequently Asked Questions
Panda Express string bean chicken is made with marinated chicken breast, fresh green beans, white onion, garlic, and ginger in a savory sauce made from soy sauce, chicken broth, brown sugar, sesame oil, and a touch of red pepper flakes.
Panda Express uses chicken breast for their string bean chicken. This recipe uses boneless, skinless chicken breasts cut into bite-sized pieces, though chicken thighs work just as well if you prefer a juicier result.
The sauce is a simple mix of low-sodium soy sauce, chicken broth, brown sugar, sesame oil, red pepper flakes, and cornstarch to thicken it up. It's savory, slightly sweet, and just a little spicy.
Fresh green beans are strongly recommended — they hold their crunch during stir-frying. Frozen green beans tend to release too much water and get mushy in the pan.
It has a mild kick from the red pepper flakes, but it's not spicy. You can leave the red pepper flakes out entirely for a milder version, or add more (or a splash of chili oil) if you want real heat.
Swap the soy sauce for coconut aminos or certified gluten-free tamari. Everything else in the recipe is naturally gluten-free.
Panda Express String Bean Chicken Breast Recipe (Copycat)
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts or thighs cut into bite-sized pieces
- 1 tablespoon hoisin sauce
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoons cornstarch
- 1 tablespoon Shaoxing wine or dry sherry
- Salt and pepper to taste
- 2 tablespoon vegetable oil
For the Sauce:
- 2 tablespoons low-sodium soy sauce
- 1/4 cup chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes adjust to taste
- 1 tablespoon cornstarch
For the Vegetables:
- 2 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 pound fresh green beans trimmed and cut into bite-sized pieces
- 1 cup white onion peeled and sliced into thick wedges
Instructions
- In a bowl, toss the chicken pieces with the hoisin sauce, soy sauce, sesame oil, cornstarch, Shaoxing wine, and salt and pepper. Allow the chicken to marinate for at least 30 minutes preferably a few hours.1 pound boneless skinless chicken breasts or thighs, 1 tablespoon hoisin sauce, 2 tablespoons soy sauce, 2 teaspoons sesame oil, 1 tablespoons cornstarch, 1 tablespoon Shaoxing wine or dry sherry, Salt and pepper to taste
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.2 tablespoon vegetable oil
- In a bowl, whisk together the soy sauce, chicken broth, brown sugar, sesame oil, and crushed red pepper flakes. Set aside.2 tablespoons low-sodium soy sauce, 1/4 cup chicken broth, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1/4 teaspoon crushed red pepper flakes, 1 tablespoon cornstarch
- In the same skillet, add 2 tablespoons of vegetable oil. Add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.2 tablespoon vegetable oil, 2 cloves garlic, 1 teaspoon grated ginger
- Add the green beans and sliced white onion to the skillet. Stir-fry for about 3-4 minutes until they start to soften but are still crisp-tender. Pour the sauce over the vegetables then bring to a simmer. Allow it to cook for 2-3 minutes or until it has slightly thickened.1 pound fresh green beans, 1 cup white onion
- Return the cooked chicken to the skillet and stir to coat it with the sauce. Cook for an additional 2-3 minutes, or until the chicken is heated through and well-coated with the sauce.
- Serve your string bean chicken over steamed rice and garnish with chopped green onions.
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