Chicken With String Bean


Chicken With String Bean is an amazingly delicious recipe. Chicken With String Bean is a dish that is liked by people of different age groups. This amazing and mouth-watering Chicken With String Bean takes few minutes for the preparation and about 20 minutes for cooking. On the menu, this can be a starter or a main course dish.

String Bean Chicken

This takeout string bean chicken is so easy to make and perfect for a weekday dinner. The juicy chicken is seared in a fragrant black bean sauce with tender green beans. The recipe yields extra sauce so you can serve it on rice to make a delicious one-bowl meal. {Gluten-Free adaptable}

String bean chicken served in plate

While so many Chinese recipes call for a wok to make stir fry, I tend to disagree. I used to live in an apartment with an electric stove, and it never generated heat quickly enough for wok cooking. Plus wok cooking requires more oil. Even after moving to New York, where I have a gas stove in the apartment, I still have the habit of using a nonstick skillet so I can reduce my oil consumption in daily meals.

Today I want to share this easy delicious string bean chicken stir-fry recipe with you. It uses a very simple setup and does not require intimidating wok cooking. But it generates a result that’s even better than takeout. The chicken is so tender, juicy, and flavorful. The sauce is extra rich and aromatic. Simply cook some steamed rice while preparing the stir fry, and your dinner will be ready in no time.

String bean chicken in a pan close-up

Cooking notes


I’ve discussed in the past why NOT to use a wok, and some of the best ways to set up your stir-fry station if you’re using an electric stove. Long story short, the most convenient setup is to use your electric stove (or even gas stove) with a nonstick pan (such as the 12” Calphalon deep fry pan, which provides enough surface area against the heating element to heat up your pan well, while it’s also deep enough to hold the ingredients during cooking).

The benefit of using a nonstick pan is that it heats up faster on an electric stove than a traditional wok does. Plus, the nonstick surface prevents the food from sticking to the pan, which happens a lot when you cook starchy foods such as marinated meat and noodles. Most Chinese stir-fry dishes use cornstarch to coat the meat. You always need to use a bit more oil to prevent it from sticking to the pan. Even though I enjoy better seared meat using my carbon steel pan, I always reach for my nonstick pan when I’m preparing daily meals, to reduce my oil consumption.

On the other hand, if you prefer not to use a nonstick pan, I would recommend a cast iron or a carbon steel pan (Ignore stainless. They stick like hell). In this case, you will need to add more oil to prevent the meat from sticking.

Marinating the chicken

The most important step for most Chinese stir-fries. The marinade will season and tenderize the meat. The cornstarch will coat the chicken and protect it from the high heat. It takes a bit of effort but yields a very juicy and tender result, just like the restaurant version.

String bean chicken in a pan

Secret ingredients to create a rich sauce

Adding some fermented black beans or black bean sauce will go a long way. Fermented black beans, also called Douchi in Chinese, are cooked black soybeans fermented in salt water. They give anything you cook with them a deep umami flavor. It will take this simple stir fry to the next level without any extra work. You can find them in an Asian market or order them online (shop on Amazon or The Mala Market).

The bottled black bean sauce works as well. Although I always prefer to use fermented black beans instead, because they are gluten-free and do not contain additives.

Mise en place

I like to organize my ingredients in groups, so I can use fewer bowls. It also makes the cooking process easier. Once you’re done prepping, your kitchen counter should have:

  • Chicken with marinade
  • Mixed sauce with a spoon (to stir again right before adding)
  • Chopped ginger, garlic, and green onion in a bowl
  • Chopped green beans

Best way to cook the green beans

In the recipe, I borrowed the cooking technique from Sichuan dry fried green beans. To make the beans extra tasty, the best way is to slowly roast them until the surface is withered and browned. The process takes some time and patience (about 10 minutes). But the beans will end up with a perfectly seared surface that absorbs more sauce and has a tenderer texture.

On the other hand, there is another solution if you’re in a hurry. Simply sear the beans for 2 minutes or so. Then pour in 1/4 cup chicken stock (or water) and cover the pan. Steam until the beans reach your preferred texture, another 2 minutes or so.

To sum up

You’d be surprised at how easy it is to prepare this restaurant-style string bean chicken at home. I’ve made this dish very saucy so it is perfect to serve on top of rice. I hope you enjoy it!

String bean chicken cooking process
String bean chicken close-up

String Bean Chicken

This takeout string bean chicken is so easy to make and perfect for a weekday dinner. The juicy chicken is seared in a fragrant black bean sauce with tender green beans. The recipe yields extra sauce so you can serve it on rice to make a delicious one-bowl meal. {Gluten-Free adaptable}

To make the dish gluten-free, replace the soy sauce with tamari or coconut aminos, and use dry sherry instead of Shaoxing wine.

Author: Maggie Zhu

Course: Main

Cuisine: Chinese

Keyword: takeout

Prep Time: 15 MINUTES

Cook Time: 15 MINUTES

Servings: 4 servings


  • 1 lb (450 g) boneless skinless chicken breast (or thighs), sliced to 1/4” (5mm) thickness


  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 2 teaspoons cornstarch


  • 2 tablespoons soy sauce
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons fermented black beans (or black bean sauce)
  • 1/3 cup chicken stock
  • 4 teaspoons sugar
  • 2 teaspoons cornstarch

Stir fry

  • 2 tablespoons peanut oil (or vegetable oil)
  • 1 lb (450 g) green beans , cut to 1” (2.5 cm) long pieces
  • 3 cloves garlic , chopped
  • 2 teaspoons ginger , minced
  • 2 green onions , chopped


  • Combine the chicken and all the marinade ingredients in a big bowl. Stir to mix well. Let marinate for 15 minutes while preparing the other ingredients.
  • Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
  • Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until golden, another minute or so. Transfer the cooked chicken pieces to a big plate and set aside.
  • Add the remaining 1 tablespoon of oil and the green beans. Turn to medium heat. Sear the green beans, stirring and flipping occasionally, until the surface is browned and the texture turns tender, 10 minutes or so (*Footnote 1). Reduce to medium-low heat if the pan starts to smoke too much.
  • Turn to medium-high heat again. Add the garlic, ginger, and onion. Drizzle with a bit more oil (or chicken stock), 2 tablespoons or so. Stir and cook for a minute to release the fragrance.
  • Add the chicken back into the skillet. Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens and coats the ingredients. Immediately transfer everything to a big plate.
  • Serve hot over steamed rice as a main dish.


  1. Slowly searing the beans generates the best result. But if you’re in a hurry, you can sear the green beans for 2 minutes, add 1/4 cup chicken stock (or water), then cover to steam. Cook until the green beans turn tender or reach your desired texture, 2 to 3 minutes.


Try this Panda Express String Bean Chicken Breast Copycat! Tender chicken breast and green beans stir fried with a delicious Asian soy ginger garlic sauce!

Panda Express String Bean Chicken Breast Copycat; chicken and green bean stir fry

This Panda Express string bean chicken breast copycat is ready in 15 minutes and just as good as the original, if not better! This chicken and green beans stir fry has crispy string beans and tender chicken breast in a savory soy, garlic, ginger sauce. Enjoy this takeout recipe at home in no time! 

Panda Express String Bean Chicken Breast Copycat; chicken and green bean stir fry

I’ve been recipe testing a lot of chicken breast stir fry recipes lately because I’m hooked on how fast and easy they are to make! Chicken breast is great at absorbing the flavors of the marinade and they cook up quickly in a hot wok or pan. This string bean chicken recipe has become one of my go to weeknight meals because it’s so easy to make and always satisfying.

The flavors in this Panda Express string bean chicken breast are savory and garlicky with a touch of sweetness. There’s a lot of umami flavor from the soy sauce and oyster sauce which goes perfectly in any stir fries. The string beans are still crunchy and add a lot of texture to this delicious meal. Serve it with a hot bowl of steamed rice on the side for a quick and satisfying Asian lunch or dinner.

Panda Express String Bean Chicken Breast Copycat; chicken and green bean stir fry


  1. Marinate the chicken breast – the longer the better as you’ll end up with tender, juicy chicken breast
  2. Prepare the sauce and vegetables
  3. Stir fry the chicken breast and set aside
  4. Stir fry the green beans and onions, then add in your chicken and sauce

Serve your string bean chicken with a hot bowl of steamed rice for a simple and quick weeknight meal. You can also make extra and have it for lunch the next day. This meal is great as a leftover and reheats nicely. 

Panda Express String Bean Chicken Breast Copycat; chicken and green bean stir fry


  • carrots
  • broccoli
  • water chestnuts
  • bamboo
  • peppers

Want more veggies with your chicken and green beans? Add in extra vegetables along with the string beans and stir fry them together for about 2 – 3 minutes until they’re just tender but still crispy. Be careful adding too many vegetables to your pan or wok. They can start to steam instead of being stir fried so make sure your vegetables are in a single layer to prevent them from steaming and getting mushy. 


Panda Express String Bean Chicken Breast is one of the lighter fare options of Panda entrees. Tender pieces of marinated chicken are wok fried then tossed with stir fried string beans and onion in a garlic ginger soy sauce for a delicious Chinese food takeout dinner made at home!

Large square overhead of the finished stir fried panda express string bean chicken before serving.
This Panda Express String Bean Chicken Breast copycat recipe is an amazingly flavorful chicken dinner that is a great low calorie, healthy meal!

I love all things Panda Express, and can’t think of a dish that I would be able to say ‘I don’t like it’! In fact, Panda has to be my go-to fast food restaurant as it is the only one that I will stop at for a quick meal when in the cities!

Thankfully, my family is completely in agreement with me. It is the family favorite, which is why I have so much fun testing out my Panda Express copycat recipes!

This green bean chicken stir fry is one of the best lighter calorie meals that was on the Panda Express menu. Plus, it’s even better when made fresh at home!


  • Chicken Breast (boneless, skinless – cut against the grain into thin slices)
  • Peanut Oil (or vegetable oil)
  • White Onion (peeled and cut into 1 inch wedges)
  • Green Beans (fresh string beans, washed and trimmed – cut long green beans in half if needed)
  • Garlic (finely minced or crushed)
  • Ginger (finely minced or crushed)


  • Hoisin Sauce (or use black bean sauce with a teaspoon of brown sugar)
  • Soy Sauce
  • Sesame Seed Oil
  • Shaoxing Wine (or rice wine, or cooking wine – may use another tablespoon to deglaze your wok or pan)
  • Cornstarch


sliced chicken breast coated with sauce ingredients and cornstarch to marinate
  1. Start with making your chicken marinade, a step that can be done in advance the night before cooking your green bean chicken stir fry.
  2. In a medium size mixing bowl, combine the sliced boneless, skinless chicken breast with the marinade ingredients. Add the hoisin sauce, soy sauce, sesame oil, Shaoxing wine, and corn starch. *You can use rice wine, cooking wine or sherry as a Shaoxing substitute in the recipe. Also, black bean sauce would be a more authentic ingredient to use rather than the hoisin sauce, but it is not one that I keep on hand or is available at my local markets.
  3. Mix the marinade ingredients with the chicken until the sauce is smooth. Cover the bowl with plastic wrap or cling film and refrigerate for at least 30 minutes, and up to overnight.
  4. Heat your wok, large skillet, or frying pan with the peanut oil over high heat until the oil shimmers and is just beginning to smoke.
  5. Transfer the strained, marinated chicken breast pieces into the wok and fry it until the pieces are cooked through. You may need to do this in batches, so that your chicken meat is not crowded while cooking.
  6. Remove the chicken from your wok when done. Then transfer to a plate to set aside while stir frying the vegetables. Clean any debris out of your cooking oil, if needed, and discard the remaining marinade.
  7. Next, add the onions to your heated wok and stir fry for a minute before adding the green beans. You may want to use another tablespoon of your cooking wine to deglaze the wok or frying pan in this step. The onions and string beans can be added at the same time, if you don’t want your onion to be tender.
  8. Add the string beans (green beans) to the wok with the onions and continue to stir fry for another minute or two, until they have reached your desired level of tenderness.
  9. Next, add the finely minced or crushed garlic and ginger, and toss to combine with the vegetables.
  10. Finally, return the chicken to the wok and toss to coat all of the stir fried ingredients. When the chicken is warmed through, your Panda Express String Bean Chicken Breast stir fry is ready to serve.

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