Panda Express String Bean Chicken Breast Copycat
This is way better than the stuff at Panda Express and costs about half as much. The key is getting the chicken really thin so it cooks fast and stays tender.
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Ingredients
Chicken Marinade
- 3 Tbsp reduced sodium soy sauce
- 3 Tbsp rice vinegar
- 1 1/2 Tbsp mirin
- 1 Tbsp cornstarch
Stir Fry Sauce
- 3 Tbsp reduced sodium soy sauce
- 2 1/2 Tbsp gluten free hoisin sauce
- 1 1/2 Tbsp mirin
- 1 1/2 Tbsp toasted sesame oil
- 1 1/2 Tbsp rice vinegar
- 1 1/2 Tbsp garlic minced
- 1 Tbsp fresh ginger grated
- 1 1/2 tsp cornstarch
Main Ingredients
- 1 lb boneless skinless chicken breast sliced thin
- 4 1/2 cups green beans cut into 3-inch pieces
- 1 1/2 cups white onion sliced
- 3 Tbsp olive oil divided
- 2 Tbsp water for cornstarch slurry
Instructions
- Whisk soy sauce, rice vinegar, mirin, and cornstarch together. Pour over sliced chicken and marinate at least 30 minutes or overnight.
- Whisk all stir fry sauce ingredients together in a bowl except cornstarch. Set aside.
- Heat 2 Tbsp oil in a wok over medium-high heat. Add drained chicken in batches, stirring constantly for 3 minutes until cooked through. Transfer to a bowl.
- Wipe wok clean. Heat remaining 1 Tbsp oil over medium heat. Add green beans and onion, stir fry for 2 minutes. Transfer to bowl with chicken.
- Mix cornstarch with 2 Tbsp water to make a slurry. Whisk into prepared sauce.
- Pour sauce into wok and cook 30 seconds to 1 minute, stirring constantly until thickened and glossy.
- Return chicken and vegetables to wok, stir to coat with sauce, and heat through for 2-3 minutes.
- Serve over rice.
Notes
Drain chicken well before cooking to avoid excess liquid in the wok.
Tried this recipe?Leave a comment below & let me know!