Ingredients (~6 servings)
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
Marinate the Chicken for at Least 30 Minutes
Whisk all the marinade ingredients together until the cornstarch dissolves completely.
Pour it over the sliced chicken breast and let it sit for at least 30 minutes or up to overnight in the fridge.
When you’re ready to cook, drain the chicken pieces well with a slotted spoon and toss the marinade.
Mix the Stir Fry Sauce
Add all the sauce ingredients to a bowl except for the cornstarch and whisk everything together.
You should end up with about 3/4 cup of sauce.
Keep the cornstarch separate for now – you’ll make a slurry with it later.
Cook the Chicken in Batches
Heat 2 Tbsp of oil in a wok over medium-high heat until it shimmers.
Add the chicken but don’t crowd the wok – cook in batches if you need to.
Stir constantly for ~3 minutes until the chicken is cooked through and lightly browned.
Transfer the chicken to a bowl and wipe the wok clean with paper towel.
Stir Fry the Vegetables
Heat the remaining 1 Tbsp of oil over medium heat.
Add the green beans and onion and stir fry for ~2 minutes, stirring constantly.
The green beans should still have some bite to them – they’ll finish cooking when you add everything back together.
Add the cooked vegetables to the bowl with the chicken.
Make the Sauce and Combine Everything
Whisk the cornstarch with 2 Tbsp water to make a slurry, then whisk this into your prepared sauce.
Pour the sauce into the wok and cook for ~30 seconds to 1 minute, stirring constantly so it doesn’t burn.
The sauce will thicken up and become glossy.
Add the chicken and vegetables back to the wok, stir to coat everything with the sauce, and heat through for ~2-3 minutes.
Serve hot over white or brown rice.
Panda Express String Bean Chicken Breast Copycat
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 marinade ingredients and pour over sliced chicken. Marinate 30 minutes.
- Drain chicken with slotted spoon, discarding marinade.
- Mix stir fry sauce ingredients in a bowl, reserving cornstarch.
- Heat 2 Tbsp oil in wok over medium-high heat. Cook chicken in batches until browned, about 3 minutes. Remove and set aside.
- Stir fry green beans and onions in remaining oil for 2 minutes.
- Make cornstarch slurry with water. Add to sauce and cook in wok for 30 seconds until thickened.
- Return chicken and vegetables to wok. Stir to coat with sauce and heat through 2-3 minutes.
- Serve over rice.