Panda Express Green Bean Chicken Recipe

Have you ever tried Panda Express? Then you’ve likely at least tried their Green Bean Chicken. It’s a taste that’s salty and subtly sweet and loaded with that nice crunch of the green beans. Here’s the good news: you no longer have to wait around for a takeout order-you can cook this at home and quite frankly it’s better.

This restaurant copycat recipe combines tender slices of breast chicken, crispy green beans and onion tossed together with a slick, garlicky sauce that comes close to the original at the restaurant. With a few pantry staples and some fresh vegetables, you can get this done in less than 30 minutes. It’s a weeknight quickie that seems like it jumped out of a wok at a busy restaurant kitchen.

And a good little secret: recipes like this one remind me of other restaurant favorites, such as the Denver Green Chili at La Loma. Both are hearty, packed with deep flavors, and simpler to cook at home than you may imagine. When you master this technique, you’ll never order takeout quite the same.

What Does Panda Express Green Bean Chicken Taste Like?

The first bite hits you with a juicy and fairly sweet-tasting sauce that coats nicely each piece of bean and poultry. Oyster and soy sauces bring that rich umami taste with a splash of rice vinegar and dark sugar balancing everything out.

The chicken is tender and juicy and has a silky smooth coating of the cornstarch marinade. These green beans and onions are still crisp-tender and provide that nice crunch that encourages you to take another bite.

And the sesame oil-its subtle entrance at the end with a nutty taste that makes your dish taste just like Panda Express. It’s good, it’s balanced, and oh-so-comforting.

Ingredients Required for Panda Express Green Bean Chicken Recipe

Here’s the list of Ingredients you’ll need to make this Panda Express Green Bean Chicken

For the chicken and marinade

• 1 lb boneless, skinless chicken breast, thinly sliced against the grain (¼ inch)
• 1 tbsp low-sodium soy sauce
• 1 tbsp mirin or Shaoxing wine (substitute any cooking wine if needed)
• 1 tsp cornstarch
• ½ tsp sesame oil

For the sauce

• 2 tbsp oyster sauce (use a good-quality brand)
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar (or apple cider vinegar)
• ½ cup chicken stock
• 1 tsp brown sugar
• 1 tsp cornstarch mixed with 1 tsp water (slurry)

For the stir-fry

• 2 cups fresh green beans, trimmed and cut into 2-inch pieces
• ½ cup white onion, sliced (firm, dry outer skin)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, finely grated
• 2 tbsp neutral oil (safflower, vegetable, or canola)
• Toasted sesame oil, a few drops for finishing
• Salt and black pepper to taste
• Optional: toasted sesame seeds for garnish

Kitchen Utensil You’ll Need

1. Sharp knife and cutting board
2. Medium mixing bowls
3. Wok or large heavy skillet
4. Measuring cups and spoons
5. Spatula or wooden spoon
6. Small bowl for cornstarch slurry

Prep Time: 30 minutes (includes quick 30-minute marinade; can be 10–15 minutes if pressed)
Cook Time: 8–12 minutes

How to Make Panda Express Green Bean Chicken

Simply follow the steps given below to make your Panda Express Green Bean Chicken at home

1. Marinade and prep
Mix together soy sauce, mirin/Shaoxing, cornstarch, and sesame oil. Toss sliced (thinly) chicken with marinade and chill 30 minutes (10–15 minutes works if you are in a hurry). While chilling, trim beans, slice the onion, mince the garlic, and grate ginger.
slicing across the grain reduces muscle fibers, yielding tender mouthfuls even as quickly seared.

2. Preparare la salsa

Whisk the oyster sauce, soy sauce, rice vinegar, chicken stock, and brown sugar until smooth. Keep the cornstarch slurry ready in a small bowl.

3. High-heat sear (do not overcrowd the pan)
Heat 1 tbsp oil at high heat until it dances. Add one layer of chicken (batch if you must). Cook 30–60 seconds before it darkens; flip. Cook until just done; transfer to a plate. Wipe pan if there’s burnt debris.
A good sear creates Maillard flavor-this is how you get that “takeout” taste at home.

4. Veg rhythm
Add remainder of oil and swirl in garlic and ginger as a quick 10–15-second bloom. Add onion and green beans and stir-fry 2–4 minutes or until beans are bright and slightly crisp. If you prefer extra-crisp beans, blanch 1 minute in boiling water and then shock in ice before stir-frying.

5. reunir e conclur
Put back the chicken and vegetables into the pan. Spoon the sauce around the edge of the pan, gently stir and combine. Add the slurry of cornstarch and cook 30–60 seconds until the sauce has thickened and become shiny. Finish with 2–3 drops of toasted sesame oil and season with salt/pepper.

6.Serve
Serve as a platter over steamed rice or noodles. Sprinkle with sesame seeds or thinly sliced green onion if desired.

Some Tasty Ways To Customize and Serve This Panda Express Green Bean Chicken

1. With Steamed White Rice
The classic choice. The tender chicken and glossy sauce coat every grain perfectly. Sometimes, I’ll even spoon extra sauce over the rice-can’t waste a drop.

2. With Fried Rice
If you want a real takeout-style spread, pair it with homemade fried rice. I love switching it up with shrimp fried rice on the side-it’s hearty and makes the meal feel restaurant-level.

3. Over Garlic Noodles
This one’s a favorite in our house. The soy-oyster sauce clings to the noodles beautifully, and the green beans give a crunchy contrast to soft, garlicky pasta.

4. Next to Dumplings
We often serve it with steamed or pan-fried dumplings. A little chili oil on the side, and suddenly dinner feels like a feast.

5. With Stir-Fried Vegetables
When we want to keep it lighter, we’ll serve the chicken alongside extra veggies-bok choy, mushrooms, or snow peas. It’s fresh and still super filling.

6. With Egg Drop Soup
On colder nights, I love starting the meal with a bowl of egg drop soup. It pairs perfectly with the saucy chicken and adds that cozy, takeout vibe at home.

7. Over Quinoa or Brown Rice
For a healthier twist, we swap the white rice for quinoa or brown rice. It soaks up the sauce just as well, but gives a nutty bite that balances the sweetness of the dish.

8. With Spring Rolls
Crunchy veggie spring rolls and sweet chili dipping sauce on the side make this meal feel special. It’s a fun combo when we’re entertaining friends.

9. Spiced Up with Chili Sauce
Sometimes we crave a kick, so we drizzle sriracha or chili garlic paste on top. Or, for a real Southwestern fusion, we’ve even served it next to a Durango Diner Green Chili Recipe-and wow, that smoky heat with the savory sauce is unforgettable.

10. As a Meal-Prep Bowl
This recipe reheats beautifully, so we often portion it into meal-prep bowls with rice and veggies. It’s quick, easy, and way better than grabbing takeout during the week.

Some Tips on This Panda Express Green Bean Chicken Recipe

1. Slice the chicken thin.
Cut the chicken into small, thin pieces. This way, it cooks fast and stays soft.

2. Marinate a little.
Even 15 minutes in the sauce makes the chicken taste better. If you can wait 30 minutes, even better.

3. Use fresh beans.
Fresh green beans give a nice crunch. Frozen beans work, but fresh is best.

4. Don’t crowd the pan.
Cook the chicken in one layer. Too much chicken at once makes it soggy.

5. Hot pan is key.
Start with a hot pan. This makes the chicken and veggies taste like real stir-fry.

6. Keep stirring.
Stir the food while cooking. This helps nothing stick and keeps it even.

7. Garlic and ginger go in quick.
Only cook garlic and ginger for a few seconds. Too long, and they burn.

8. Sauce last.
Add the sauce at the end so it stays shiny and thick.

9. A drop of sesame oil.
Just a little sesame oil at the end makes it taste just like takeout.

10. Eat it fresh.
This dish is best hot and fresh. Make the rice first, then the stir-fry, and eat right away.

How to Store and Reheat Panda Express Green Bean Chicken

Refrigerate leftovers in an airtight container up to 3 days. Reheat in a hot skillet with a splash of water or chicken stock to loosen the sauce-this restores texture far better than the microwave. Microwave only when needed; stir halfway and add a few drops of water to prevent drying out.

Common Queries on This Panda Express Green Bean Chicken Recipe

Here, we’ve got you covered with some common questions about the Panda Express Green Bean Chicken that people often ask.

1. What is Panda Express Green Bean Chicken?

It’s a stir-fry dish featuring chicken, fresh green beans, and onions tossed in a savory, slightly sweet sauce. We think of it as their “string bean chicken” version-light, vibrant, and full of flavor.

2. What’s in the sauce used for Panda’s green bean chicken?

From what we’ve pieced together, the sauce includes oyster sauce, soy sauce, chicken stock, a touch of rice vinegar, and a little brown sugar. Plus a cornstarch slurry to thicken. You’ll also taste garlic and ginger as flavor bases.

3. Can I use frozen green beans instead of fresh?

Yes, you can. We’ve done that. Just thaw and pat them dry thoroughly so they don’t release too much moisture in the pan. Fresh ones will always give you better color and texture, though.

4. What cut of chicken is best?

Boneless, skinless chicken breast sliced across the grain into about ¼” thickness works excellent. This gives tender pieces that cook quickly and absorb more flavor.

5. Do I need to marinate the chicken?

Absolutely. We always marinate it at least 30 minutes. It helps with flavor penetration and tenderizing. If you’re short on time, even 10–15 minutes is better than nothing.

6. What’s the role of cornstarch in this recipe?

We use cornstarch in two ways: one, in the marinade, to give the chicken a velvety coating; two, as a slurry in the sauce, to thicken it so it clings nicely to beans and chicken.

7. How do we keep the green beans crisp, not soggy?

We cook them just enough-stir-frying over high heat so they stay brightly colored and slightly crunchy. Overcooking causes them to get limp and lose their punch.

8. Can I substitute chicken with another protein?

Yes, definitely. We’ve swapped in shrimp, pork, or tofu. Just adjust cooking times to match. Tofu needs careful handling so it doesn’t break apart.

9. Is this recipe healthy or “lighter” compared to other Panda dishes?

Yes, it tends to be lighter-more vegetables, lean protein, and less heavy sauce. When you make it at home, you control the oil and salt, making it even healthier.

10. What allergens or hidden ingredients should I watch out for?

The Panda commercial version lists many ingredients, including soy (soy sauce), corn starch, and other additives.
Because of oyster sauce, it’s not vegetarian. Always check your sauces’ labels (particularly oyster sauce and soy sauce) for allergens.

This Panda Express Green Bean Chicken Recipe is one of those fast, smart dinners that rewards a little prep and big-heat cooking. Follow the marinating, searing, and slurry steps and you’ll get glossy sauce, tender chicken, and crisp beans every time.

Try the blanch-for-crisp method if you love crunch, and don’t skip good oyster sauce-it matters. Make it tonight, then tell us how you tweaked it-we love hearing your versions.

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.