String Bean Chicken Breast (Panda Express Copycat)

When you think of comfort food that’s light, flavorful, and satisfying, the string bean chicken breast Panda Express is a dish that instantly comes to mind. This stir-fry classic combines tender chicken breast with crisp string beans and a savory sauce that balances garlic, ginger, and soy flavors.

In this article, we’ll explore the story behind the dish, its nutritional value, how you can make it at home, and why it’s become a fan favorite for those craving a healthier takeout option. Along the way, we’ll share tips, comparisons, and even recipe tweaks to help you master it in your kitchen.

The Story Behind String Bean Chicken Breast Panda Express

A Personal Memory with Panda Express

I still remember my first bite of string bean chicken breast Panda Express. It was during a road trip when fast food was the only quick option, and I was looking for something lighter than the usual orange chicken or Beijing beef. The crisp green beans caught my eye, and the lean chicken breast gave me the comfort of knowing I wasn’t overdoing it on calories. That plate became my go-to order whenever I stopped by Panda Express, a dependable choice that felt hearty without being heavy. Over time, I even started experimenting at home to recreate the flavors.

Why This Dish Stands Out

Unlike heavier stir-fry options, the string bean chicken breast Panda Express combines simple ingredients with bold flavors. You get tender chicken breast, crunchy string beans, and a savory garlic sauce that ties everything together. It’s not overloaded with sugar or oil, which makes it stand out for anyone trying to balance indulgence and health. That’s one reason why this dish has inspired countless homemade versions. If you’re into healthy recreations, you’ll love exploring options like our bariatric seed recipe that shares the same idea of nutritious eating with bold flavors. Both dishes prove that healthy can also mean delicious.

String Bean Chicken Breast (Panda Express Copycat)

Print Recipe

Tender, thin-sliced chicken breast, crisp green beans, and onions tossed in a glossy, savory brown sauce. Ready in ~20 minutes, this weeknight copycat keeps the takeout flavor while letting you control sodium and oil.

• Author: Ryan Braston
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 4 servings (about 5.5–6 oz each) 1x
• Method: Stir-fry
• Cuisine: American-Chinese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken & Marinade

• 1 lb (450 g) chicken breast, thinly sliced
• 1 tbsp low-sodium soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1/4 tsp white pepper

Stir-fry

• 12 oz (340 g) green beans, trimmed
• 1/2 medium yellow onion, sliced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1–1.5 tbsp neutral oil (split use)

Sauce

• 3 tbsp low-sodium soy sauce
• 1/2 cup (120 ml) unsalted chicken stock
• 1 tbsp brown sugar (adjust to taste)
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil (finish)
• 1 tbsp cornstarch mixed with 1.5 tbsp water (slurry)

Instructions

• 1. Marinate (10 min): Toss sliced chicken with soy, wine, sesame oil, cornstarch, and white pepper.
  2. Blister beans (3–4 min): Heat 2–3 tsp oil in a hot wok/skillet. Add green beans; cook until bright and lightly charred. Remove.
  3. Aromatics (30 sec): Add onion, then garlic and ginger; toss quickly.
  4. Sear chicken (2–3 min): Add chicken in a single layer; cook just until opaque.
  5. Sauce: Whisk soy, stock, brown sugar, wine. Pour into pan; bring to a simmer.
  6. Thicken: Stir in cornstarch slurry; simmer 30–60 sec until glossy.
  7. Finish: Return beans; toss to coat. Off heat, add 1 tsp sesame oil. Serve hot.

Notes

• • Texture: Keep heat high; avoid crowding for best sear.
  • Sodium control: Swap more stock for some soy; finish with a pinch of salt to taste.
  • Veg swap: Add mushrooms for a “mushroom chicken” vibe.
  • Make it spicy: 1/2–1 tsp chili flakes or a spoon of chili crisp.
  • Low calorie, high protein.
  • Pairs well with steamed rice or quinoa.

  • For keto, skip starch and reduce broth slightly; or whisk in a tiny pinch xanthan off heat.

  • Gluten-free: use tamari + GF oyster sauce.

  • Spice it up with chili-garlic sauce.

  • Serve over cauliflower rice for low-carb.

Nutrition

• Serving Size: 1 cup
• Calories: 190
• Sugar: 4g
• Sodium: 530mg
• Fat: 4.5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 13g
• Cholesterol: 50mg

Keywords: string bean chicken breast panda express, copycat recipe, stir fry

Ingredients and Flavor Profile

The Simple Ingredients That Make It Special

At first glance, the string bean chicken breast Panda Express looks like a straightforward stir-fry, but each ingredient plays a role in building the final flavor. The stars of the dish are tender chicken breast slices and crisp string beans, but there’s also onion for a hint of sweetness, garlic for depth, and a light soy-based sauce that ties everything together. Unlike many takeout dishes, this one skips the heavy breading and frying, keeping the flavors fresh and the texture crisp. That’s why it appeals to people who want something tasty but still mindful of calories and nutrition.

Understanding the Flavor Combination

What sets the string bean chicken breast Panda Express apart is balance. The garlic and soy sauce create a savory base, the ginger adds a touch of warmth, and the beans provide a fresh crunch that contrasts beautifully with tender chicken. It’s lighter than other Panda Express favorites, yet it still satisfies the craving for a bold, Asian-inspired flavor. If you’ve ever tried cooking quick stir-fry dishes like our Cottage cheese Pizza Crust no Flour, you’ll notice the same principle: minimal ingredients, maximum flavor. That’s what makes this dish a must-try for home cooks who enjoy fast but nourishing meals.

Nutrition and Health Benefits

A Smarter Choice at Panda Express

The string bean chicken breast Panda Express is a go-to pick for anyone who wants a lighter meal without sacrificing taste. One serving has roughly 190 calories, 13 grams of protein, and just 4.5 grams of fat. That’s a big win compared to heavier favorites like Orange Chicken, which packs more than double the calories. With lean chicken breast offering satisfying protein and green beans supplying fiber and antioxidants, this dish proves that fast food doesn’t always mean unhealthy. It’s a smart order if you want to enjoy bold flavors while keeping your daily goals in check. Yummy string bean chicken breast Panda Express.

Comparing with Other Panda Express Favorites

When you stack this dish against other popular entrées, the difference becomes clear. The string bean chicken breast Panda Express provides the flavor people crave, but with fewer calories and less fat. Here’s a quick comparison:

This side-by-side look shows why many health-conscious diners stick with the string bean chicken breast Panda Express. It’s a balanced option that satisfies both taste buds and nutrition needs.

The Sauce and Cooking Method

The Secret of the Sauce

Every great stir-fry comes down to its sauce, and the string bean chicken breast Panda Express is no exception. This dish uses a light garlic soy sauce that blends salty, savory, and slightly sweet notes without being overpowering. The base comes from low-sodium soy sauce, ginger, and garlic, balanced with a touch of cornstarch to thicken and cling to the chicken and beans. Unlike heavier sauces that drown the ingredients, this one enhances the natural flavors. That’s why fans consider it one of the more refreshing options at Panda Express, a meal that tastes rich but never feels heavy. Best string bean chicken breast Panda Express.

How It’s Cooked for Maximum Flavor

The cooking method of string bean chicken breast Panda Express is quick but intentional. First, bite-sized chicken breast pieces are seared at high heat until they’re golden. Next, string beans and onions are tossed in, keeping their crunch through fast cooking. Finally, the garlic soy sauce is poured over everything, letting the steam lock in flavor. This method creates tender chicken, crisp beans, and a glossy finish. Home cooks can easily recreate this by using a wok or large skillet.

Ingredients

Chicken & veg

• 1 lb (450 g) chicken breast, thinly sliced across the grain
• 12 oz (340 g) green beans, trimmed
• 1 small yellow onion, sliced
• 2 tbsp neutral oil (avocado or canola), divided
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced (optional but great)

Quick velvet marinade (juicy chicken)

• 1 tbsp soy sauce (or tamari)
• 1 tsp cornstarch* (or ½ tsp arrowroot / ⅛ tsp xanthan for low-carb)
• ½ tsp baking soda
• 1 tsp oil

Sauce

• 3 tbsp low-sodium soy sauce (or tamari)
• 1 tbsp oyster sauce (or gluten-free oyster sauce; sub coconut aminos for soy-free)
• 1 tbsp rice vinegar
• 1–2 tsp brown sugar or monk-fruit brown sweetener (to taste)
• ¼ tsp white pepper (or black)
• ¼ cup (60 ml) chicken broth or water
• 1 tsp cornstarch* (or ½ tsp arrowroot / tiny pinch xanthan)
• 1 tsp toasted sesame oil (finish)

*For strict keto, skip the starch and reduce the broth to concentrate.

Garnish (optional): sesame seeds, sliced scallions

Instructions

1. Velvet the chicken (5 min). Toss chicken with marinade. Set aside while you prep the sauce.
2. Make the sauce. Whisk soy, oyster sauce, vinegar, sweetener, pepper, broth, and starch alternative until smooth.
3. Blister the beans. Heat a large skillet or wok over high. Add 1 tbsp oil. Stir-fry green beans 3–4 min until bright and lightly charred. Remove to a plate.
4. Sear the chicken. Add remaining 1 tbsp oil. Spread chicken in one layer; cook 2–3 min, flip once, until just opaque. Add onion and stir-fry 1 min.
5. Aromatics. Add garlic and ginger; cook 20–30 sec until fragrant.
6. Sauce & return beans. Whisk sauce again; pour in. Toss until it bubbles and barely thickens (30–60 sec). Return beans, coat everything, and finish with sesame oil.
7. Taste & serve. Adjust salt/sweetness. Top with scallions/sesame. Serve as is, over cauliflower rice, or steamed rice.

Pro tips (restaurant texture at home)

• Slice thin and across the grain for tenderness.
• High heat + dry pan to blister beans quickly (no steaming).
• Add starch to the sauce, not the pan — you’ll get a glossy coat without clumps.
• Don’t over-reduce or sauce will turn too salty; you want shiny, not sticky.

Variations

• Spicy: add 1–2 tsp chili-garlic sauce or ½ tsp red-pepper flakes.
• Low-sodium: use low-sodium soy and skip the added sweetener.
• Keto/low-carb: omit starch; simmer 30 sec less and finish with a tiny pinch xanthan.
• Veggie boost: add sliced mushrooms or bell pepper in step 4.

Serving & storage

• Serve with: cauliflower rice, shirataki noodles, or jasmine rice.
• Fridge: 3–4 days in an airtight container.
• Reheat: quick skillet toss over medium to keep beans snappy.

Nutrition (estimate, per 1 of 4 servings)

≈ 240 kcal; 29g protein; 9g fat; 10g carbs (net carbs vary with thickener/sweetener).

Conclusion

The string bean chicken breast Panda Express is more than just a menu item it’s proof that fast food can be light, flavorful, and satisfying. With tender chicken, crisp beans, and a savory garlic soy sauce, it stands out as a healthier alternative in a sea of heavier takeout choices. Whether you’re grabbing it on the go or making a homemade copycat version, this dish shows that mindful eating doesn’t mean giving up on taste. Yummy string bean chicken breast Panda Express.

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