Copycat Panda Express Chicken & Green Beans: A Delicious & Budget-Friendly Recipe

Introduction: Craving Panda Express? This Easy Copycat Recipe Is For You!

Let’s be honest, sometimes the siren call of Panda Express’s orange chicken and, particularly, their string bean chicken breast is just too strong to resist. But let’s face it – those takeout prices can quickly add up, and let’s be frank: homemade versions often taste better. This Copycat Panda Express Chicken & Green Beans recipe delivers all the familiar flavors of your favorite takeout, but with a fraction of the cost and a whole lot more control over the ingredients. It’s surprisingly easy to make, even for a beginner cook, and it’s perfect for a weeknight dinner when you’re short on time and craving something comforting and delicious. This isn’t just about mimicking a fast-food favorite; it’s about recreating a taste sensation you love – a flavor you’re familiar with and that’s a crowd-pleaser for adults and kids alike. You’ll be amazed at how closely this copycat recipe replicates the taste of the real thing, offering a satisfying and genuinely flavorful meal. Plus, you can adjust the spice level to perfectly suit your family’s preferences – a huge advantage over ordering takeout where you’re stuck with whatever level of heat they offer. This recipe proves that you don’t need a fancy restaurant or a hefty takeout bill to enjoy a truly delicious and addictive dish. It’s a win-win situation: a tasty meal and a happy wallet. This is a fantastic option for a busy family or anyone who loves a good takeout experience but wants to save some money and eat healthier. Get ready to impress your family and friends with this incredibly simple and rewarding recipe.

What is Panda Express String Bean Chicken Breast?

Panda Express’s string bean chicken breast, often referred to as ‘string bean chicken,’ is a deceptively simple yet incredibly popular dish within their menu. At its core, it’s a remarkably straightforward recipe – essentially, bite-sized pieces of marinated and pan-fried chicken breast tossed with fresh green beans. However, the magic lies in the sauce, a subtly sweet and savory concoction that elevates the humble ingredients to something truly special. Flavor complexity is a key component of what makes this dish so craveable.

Traditionally, Panda Express uses boneless, skinless chicken breasts, but you can absolutely adapt the recipe using chicken thighs for a richer, more succulent flavor. The chicken is typically cut into approximately 1-inch cubes or smaller pieces, ensuring even cooking and easy consumption. It’s crucial to use fresh green beans, as canned beans will result in a mushy texture. Green beans are sliced into about 2-inch pieces – again, this size is key for optimal cooking times and a pleasant mouthfeel. The beans are not blanched or pre-treated; their natural sugars and flavors are essential to the sauce’s development. Understanding bean preparation is vital for preventing a tough or overcooked final product.

The string bean chicken breast isn’t about extravagant ingredients or complicated techniques. It’s about the careful balance of textures and flavors. The chicken is marinated in a blend of soy sauce, rice wine, cornstarch, and sometimes a touch of sesame oil, adding layers of umami and richness. This marinade not only tenderizes the chicken but also begins to build the foundational flavors that will eventually dominate the sauce. Marinade recipes can be tailored to individual preferences, allowing for experimentation with additions like ginger or garlic.

What’s truly remarkable is the simplicity of the dish itself. It’s a testament to the power of well-executed basics. The final product—tender chicken, crisp green beans, and that signature sauce—is a comforting, satisfying meal that consistently delivers on its promise of recreating that beloved Panda Express experience. The dish’s popularity speaks to a desire for approachable flavors and familiar comfort food, and it perfectly embodies this desire. Recipe variations continue to be created, demonstrating the dish’s enduring appeal and adaptability. The dish highlights the ability of simple food to create complex flavors, a key element that makes it so irresistibly delicious.

The Key to a Delicious Copycat: Understanding the Sauce

Let’s be honest, the magic of Panda Express’s dishes isn’t just the chicken or the green beans; it’s overwhelmingly the sauce. Achieving that signature, slightly sweet, savory, and undeniably addictive flavor profile at home is absolutely achievable, and it’s far simpler than you might think. The sauce is a carefully crafted balance of ingredients, designed to coat everything perfectly and deliver an explosion of taste in every bite. Mastering this component is truly the key to a successful copycat recipe. Flavor complexity is a vital aspect, and understanding how different elements contribute to the overall taste is crucial.

At its core, the sauce relies on a few fundamental principles. First, there’s the soy sauce base, providing that salty, umami foundation. However, Panda Express doesn’t just use any soy sauce; they’re likely utilizing a blend, possibly with a touch of molasses or brown sugar to introduce that subtle sweetness. The addition of white wine, typically a dry variety, deglazes the pan, lifting up all those browned bits – the fond – which are packed with concentrated flavor. Wine reduction is a valuable culinary technique.

Then comes the rice wine vinegar, offering a necessary tang to cut through the richness. Garlic and ginger, of course, are staples in Asian cuisine, providing aromatic layers that build depth. The brown sugar is absolutely essential, and it is the addition of the brown sugar that sets it apart from just a simple soy sauce mixture. It contributes that specific caramel-like note. The cornstarch, when whisked into a slurry with water, acts as a thickener, creating a glossy, luscious coating. Cornstarch slurry is also used in many east asian cuisines. A well-made slurry incorporates the starch into the sauce and creates a very appealing consistency.

But the success of the sauce also lies in the technique. Simmering it gently allows the flavors to meld and develop fully. Whisking frequently prevents the cornstarch from clumping and ensures an even coating. It’s important to note that the sauce isn’t meant to be overly spicy, which is why the recipe avoids a heavy hand with chili flakes or chili garlic sauce. The beautiful sheen and velvety texture of the finished sauce are a testament to proper preparation and execution. Glossy sauce is the hallmark of this recipe. Don’t be afraid to experiment slightly with the ratios of sugar and vinegar to tailor the flavor to your preference – that’s the beauty of home cooking!

To recap, the key elements are: a robust soy sauce base (potentially a blend), dry white wine, rice wine vinegar, garlic, ginger, brown sugar, and a cornstarch slurry for thickening. Pay close attention to the simmering time and whisking technique to unlock the full potential of this incredible sauce.

Step-by-Step Instructions: Making the Perfect Panda Express-Style Chicken & Green Beans

Let’s dive into creating this fantastic copycat recipe. It’s surprisingly straightforward, and the result is a dish that will satisfy your cravings for that classic Panda Express flavor – all while saving you money and time. This recipe breaks down into two key parts: crafting the incredibly flavorful sauce and then preparing the chicken and green beans. We’ll walk you through each step with detailed instructions to ensure a truly authentic experience.

Making the Ginger Soy Sauce: The magic of this dish really starts with the sauce. It’s a bright, balanced combination of savory, slightly sweet, and a touch of ginger – and it’s what binds everything together. Follow these steps carefully for the best outcome.

1. Combine the Ingredients: In a medium-sized skillet, add 1 cup of chicken broth – using a good quality broth will dramatically impact the flavor. Then, add 1/4 cup of soy sauce – Kikkoman soy sauce is a great option, 2 tablespoons of white wine – Merlot wine works beautifully, 2 tablespoons of seasoned rice wine vinegar – Chinese rice wine vinegar will add a fantastic depth, 2 teaspoons of minced garlic (freshly minced is best!), 2 teaspoons of finely grated ginger – Ginger root provides that signature zing, and 1 teaspoon of brown sugar – Dark brown sugar for a richer taste.

2. Simmer and Thicken: Bring the mixture to a simmer over medium heat. Now, the key is to let it simmer gently for about 5 minutes, whisking consistently. This allows the flavors to meld and the sauce to start thickening slightly. Don’t rush this step! As it simmers, you’ll notice the sauce gradually reduces.

3. Cornstarch Slurry: To achieve the perfect, glossy finish, we’ll create a cornstarch slurry. In a small bowl, whisk together 3 tablespoons of cornstarch with 1/4 cup of water until completely smooth – ensuring there are no lumps. This is crucial for a silky-smooth sauce. Gradually whisk a spoonful of the cornstarch slurry into the simmering sauce, whisking constantly until it’s fully incorporated. Continue adding the slurry a little at a time, whisking until the sauce thickens to the consistency of a light gravy – you should be able to lightly coat the back of a spoon.

4. Remove from Heat: Once the sauce has reached your desired thickness, remove the skillet from the heat and set it aside. This allows the sauce to cool slightly and prevents it from thickening further when you add the chicken and green beans.

Preparing the Chicken & Green Beans: Now that the sauce is ready, let’s move on to the star ingredients: the chicken and green beans. The goal here is to achieve tender chicken with a beautiful golden-brown color and perfectly cooked, vibrant green beans.

1. Prepare the Chicken: Cut 2 lbs of boneless, skinless chicken breasts into 1-inch cubes. Place the chicken cubes in a large mixing bowl. Sprinkle 1/3 cup of cornstarch over the chicken, and toss to coat thoroughly – ensuring every piece is evenly coated. The cornstarch helps create a fantastic sear and keeps the chicken moist.

2. Sear the Chicken: Heat 5 tablespoons of olive oil (divided) in a large wok or skillet over medium heat. Add the chicken to the hot oil, spreading it out in a single layer – avoid overcrowding the pan, as this will steam the chicken instead of searing it. Cook for about 5 minutes, turning occasionally, until the chicken is browned on all sides and cooked through – an internal temperature of 165°F (74°C) is recommended.

3. Add the Green Beans & Onions: Once the chicken is cooked, remove it from the skillet and set it aside. Add the remaining 2 tablespoons of olive oil to the skillet. Add 1 large white onion, roughly chopped, to the skillet and sauté for 2 minutes, or until softened slightly. Then, add 1 lb of fresh green beans, washed and trimmed, to the skillet. Sauté the green beans for another 2 minutes, stirring frequently, until they are tender-crisp – you don’t want them to be mushy.

4. Combine Everything: Return the cooked chicken to the skillet with the green beans and onions. Pour the prepared ginger soy sauce over the chicken and vegetables. Toss everything together to ensure that the chicken and green beans are evenly coated in the delicious sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

5. Serve Immediately: Serve the chicken and green beans immediately over a bed of white rice or on a plate with rice on the side. Garnish with chopped fresh ginger or green onions for a pop of color and flavor. Enjoy this incredibly flavorful and satisfying copycat version of a Panda Express favorite! “

Preparing the Chicken & Green Beans: A Quick & Easy Process

Let’s dive into creating this delicious copycat meal – it’s remarkably simple, and the results are seriously impressive. The key to achieving that authentic Panda Express flavor is careful preparation and a little attention to detail in the cooking process. First, you’ll want to ensure your boneless, skinless chicken breasts are cut into bite-sized pieces. Aim for roughly 1-2 inch chunks; this ensures even cooking and a pleasant texture. Don’t be tempted to cut them too small, as they will shrink considerably during cooking. A sharp knife is your best friend here – it’ll make quick work of the task and result in cleaner cuts.

Once the chicken is prepped, it’s time to get it cooking. We’ll start with a generous drizzle of olive oil – about 3 tablespoons, divided. Heat 3 tablespoons in a large wok or skillet over medium heat. It’s crucial to let the oil get nice and hot before adding the chicken. This step is vital for achieving that beautiful golden-brown sear that’s characteristic of Panda Express. As the oil heats, add the chicken pieces, spreading them out in a single layer. Overcrowding the pan will steam the chicken rather than sear it, and trust me, you want that caramelization! Let them cook for around 5 minutes, turning occasionally, until the outside is a lovely golden brown. The goal is a nicely browned exterior with a juicy interior. Once the chicken is cooked through – a meat thermometer inserted into the thickest part should read 165°F (74°C) – remove it from the wok and place it on a plate, covering it with foil to keep it warm while you continue with the next step.

Now, let’s add the vegetables. Add the remaining 2 tablespoons of olive oil to the wok. Next, introduce the green beans – 1 pound of fresh green beans, washed thoroughly and trimmed. Roughly chop them into 1-inch pieces for consistent cooking. Sauté them for about 2 minutes, stirring constantly, to soften them slightly. This quick sauté helps retain their vibrant green color and crisp-tender texture. Then, add the onion – 1 large white onion, roughly chopped – and continue to sauté for another 5 minutes, stirring frequently. Don’t overcook the onions; you want them to retain a slight bite, not become mushy or lose their flavor. The key is to cook the vegetables just until they are tender-crisp. Be vigilant here – a little patience will make a huge difference in the final dish. The cooking time will depend on the size of your vegetable pieces, so adjust accordingly. Constant stirring prevents burning and ensures even cooking. Simultaneously, the flavors of the onion and green beans will meld and infuse the entire dish. This step isn’t just about cooking vegetables; it’s about building flavor!

Finally, it’s time to combine everything. Return the cooked chicken back to the wok. Now, introduce the sauce – which we’ll prepare separately – and give it a generous pour. Toss everything together to ensure that every piece of chicken and every green bean is thoroughly coated with that irresistible Panda Express-inspired sauce. The sauce is the magic ingredient, and generous coating is key to that authentic flavor. Let it simmer for about 5 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly. The final result will be a truly memorable copycat dish. The interplay of the tender chicken, the crisp-tender green beans, and the savory, slightly sweet, and tangy sauce is what makes this recipe so satisfying. Don’t be afraid to adjust the seasoning to your liking – a pinch of red pepper flakes can add a touch of heat, while a sprinkle of sesame seeds can elevate the presentation.

Assembling the Meal: Serving Suggestions & Variations

Once you’ve created this incredibly satisfying copycat Panda Express chicken and green beans, the real fun begins: deciding how to serve it up! While a classic serving alongside fluffy white rice is always a winner, offering a few variations elevates the meal and caters to diverse preferences. Let’s explore the possibilities.

Traditional Presentation: The most straightforward approach is to mound the chicken and green beans generously over a bed of freshly cooked white rice. This provides a neutral base that allows the vibrant flavors of the dish to shine. For an extra touch of authenticity, consider adding a sprinkle of sesame seeds on top – a detail frequently found in many Chinese restaurants.

Spice It Up: For those who enjoy a bit of heat, a drizzle of sriracha or a side of chili garlic sauce will add a fantastic kick. Alternatively, a pinch of red pepper flakes, added to the sauce during the simmering stage, guarantees a subtly spicy result. You could also serve the dish with a small bowl of hoisin sauce for dipping – it’s a classic pairing!

Complete the Meal: This dish pairs incredibly well with other Asian-inspired sides. Steamed bok choy, a simple stir-fried vegetable medley (like snap peas and carrots), or even a refreshing cucumber salad would be fantastic additions. If you’re craving something heartier, consider serving with a side of noodles – lo mein or chow mein would be excellent choices.

Global Influences: The flavor profile of this copycat recipe lends itself beautifully to different cuisines. A dollop of Greek tzatziki sauce would provide a cool and tangy counterpoint. Similarly, a scoop of guacamole would introduce a creamy, vibrant element, reflecting Mexican influences. Don’t be afraid to experiment with other sauces you enjoy – a teriyaki glaze, a peanut sauce, or even a sweet and sour sauce could all create exciting variations.

Dietary Adaptations: This recipe is inherently adaptable to various dietary needs. To make it gluten-free, ensure your soy sauce is gluten-free (tamari is a good alternative). For those watching their carbohydrate intake, serving it over cauliflower rice instead of white rice is a simple yet effective switch. You can also easily adjust the amount of sugar to suit your preferences.

Presentation Matters: Don’t underestimate the power of visual appeal! Arranging the dish artfully on the plate, garnished with fresh herbs like cilantro or scallions, instantly elevates the dining experience. A colorful garnish not only enhances the visual presentation but also adds a subtle layer of fresh flavor.

Beyond these suggestions, feel free to let your creativity guide you. Ultimately, the best way to assemble this meal is to create something you genuinely enjoy – and share with the people you love. This dish is designed to be a springboard for culinary exploration, so don’t be afraid to make it your own! Creative Asian Recipes offers inspiration for complementary dishes. Asian Food Blog is another great resource for exploring diverse Asian flavors.

Recipe Details: Ingredients, Nutrition, and Cooking Time

Let’s dive into the specifics of this fantastic copycat recipe – you’ll need to know exactly what you’re working with, and how long things will take. This Panda Express-inspired dish delivers a flavorful and satisfying meal without the hefty price tag. It’s truly a win-win!

Ingredients:

• Chicken: 2 lbs boneless, skinless chicken breasts (approximately 8 ounces each), cut into 1-2 inch pieces. For optimal tenderness and flavor, consider using chicken thighs – they stay juicier during cooking. A good quality bone-in, skin-on chicken can also be utilized, roasted before being shredded.
• Green Beans: 1 lb fresh green beans, washed and trimmed. Look for firm, vibrant green beans for the best texture and taste. Frozen green beans, thawed, can also be used in a pinch, but fresh is always preferred.
• Sauce:
  • 1 cup Chicken Broth (Homemade is best! A rich bone broth will significantly enhance the flavor, offering a deeper, more complex taste. Homemade Bone Broth ).
  • 1/4 cup Soy Sauce (Low-sodium is recommended to control the salt level – Low Sodium Soy Sauce).
  • 2 tbsp White Wine (Dry white wine, like Sauvignon Blanc or Pinot Grigio, adds a subtle acidity and complexity. Dry White Wine).
  • 2 tbsp Seasoned Rice Wine Vinegar (Rice wine vinegar contributes a delicate sweetness and tang. Rice Wine Vinegar).
  • 2 tsp Minced Garlic (Fresh garlic is crucial for intense flavor. Minced Garlic).
  • 2 tsp Finely Grated Ginger (Fresh ginger delivers a warm, spicy kick. Finely Grated Ginger).
  • 1 tsp Brown Sugar (Adds a touch of sweetness to balance the savory elements. Brown Sugar).
  • 3 tbsp Cornstarch (Used to thicken the sauce; ensure it’s fully dissolved before adding to the hot liquid). Cornstarch.
  • 1/4 cup Water.

Nutritional Information (Approximate per Serving – 4 servings):

• Calories: 553kcal
• Carbohydrates: 30g
• Protein: 53g
• Fat: 24g
• Saturated Fat: 4g
• Cholesterol: 145mg
• Sodium: 1300mg
• Potassium: 1211mg
• Fiber: 4g
• Sugar: 7g
• Vitamin A: 850IU
• Vitamin C: 24mg
• Calcium: 71mg
• Iron: 3mg

Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes (total)

Step-by-Step Breakdown:

1. Sauce Prep (5 minutes): Whisk together all sauce ingredients in a medium skillet. Bring to a simmer over medium heat, stirring constantly for 5 minutes, allowing the cornstarch to fully dissolve and the sauce to thicken.
2. Chicken Cooking (10-12 minutes): In a large wok or skillet, heat 3 tablespoons of olive oil over medium heat. Add the cubed chicken and cook, stirring occasionally, for 10-12 minutes until browned and cooked through. Ensure the internal temperature reaches 165°F (74°C).
3. Green Bean Addition (5-7 minutes): Add the green beans and onions to the wok with the chicken. Cook, stirring frequently, for 5-7 minutes, or until the green beans are tender-crisp. Finally, pour the prepared sauce over the chicken and green beans, tossing to coat everything evenly. Cook for an additional 1-2 minutes, allowing the flavors to meld. Don’t overcook the green beans; they should retain a slight bite.

Tips & Considerations:

• Spice Adjustment: For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Texture: If you prefer a smoother sauce, you can blend a portion of the cooked green beans before adding the sauce.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. “

Tips & Notes: Making the Recipe Your Own & Troubleshooting

Let’s talk about elevating this copycat Panda Express Chicken & Green Beans recipe to truly become your signature dish. There are several ways to personalize it and also some common pitfalls to avoid. First, don’t be afraid to adjust the spice level – while the original is mild, a pinch of red pepper flakes added to the sauce or a dash of sriracha stirred in at the end will give you a delightful kick. For a sweeter flavor, you could experiment with a little honey or maple syrup alongside the brown sugar. Many people also enjoy adding a touch of sesame oil to the finished dish; just a teaspoon or two adds a wonderful nutty aroma and flavor.

Another fantastic variation involves incorporating other vegetables! Sliced bell peppers (red, yellow, or orange) would be a fantastic addition, adding color and a slight sweetness. Broccoli florets are also a classic pairing with chicken and green beans. If you’re using broccoli, consider adding it in with the green beans, as it needs a longer cooking time. Mushrooms, particularly shiitake or oyster mushrooms, would also work wonderfully – sauté them with the onions for an umami boost.

Now, let’s address some common issues. The biggest complaint people have with copycat recipes is often mushy vegetables. The key to preventing this is to not overcook the green beans. They should be tender-crisp – still with a bit of bite. Pay close attention to the cooking time and test them frequently. Also, cornstarch can sometimes thicken the sauce too much, resulting in a gluey consistency. If this happens, simply add a tablespoon of cold water at a time, whisking vigorously, until the sauce reaches your desired thickness. It’s better to add too little than too much.

Another thing to watch out for is the chicken drying out. The cornstarch helps with this, but ensuring you don’t overcook the chicken is crucial. Using a meat thermometer can be incredibly helpful – the internal temperature of the chicken should reach 165°F (74°C). Covering the dish loosely with foil while it rests for a few minutes after cooking will also help retain moisture. Finally, if your sauce seems too bland, don’t be afraid to add a little soy sauce or a splash of rice vinegar for extra depth of flavor. Experiment with the seasonings to find what suits your palate best. Don’t be afraid to make this dish your own! Remember, cooking is all about creativity and finding what you enjoy. If you’re struggling with the cornstarch, you can also substitute arrowroot starch, which behaves similarly. And finally, for a richer flavor, consider adding a small amount of chicken bouillon to the sauce – just a pinch goes a long way. Don’t be afraid to adjust the recipe to your personal tastes. There are no hard and fast rules! Ultimately, the best copycat recipe is one that you love and that you can make your own.

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